Praline is a confectionery made from praline mass, which has a maximum sugar content of 50%. What we call (brown) praline, is called Gianduja in Switzerland. It also has some other names. In France, praline is known as a light, usually white, very sweet and rather hard confectionery. It contains almonds, occasionally hazelnuts, as well as other ingredients. Apart from its name, it bears no similarity to what we call praline. It is also called white praline, as well as torrone (Spain), and Turkish honey (Turkey).

The base product for praline is hazelnut paste, which is made from freshly roasted, ground hazelnuts. This hazelnut paste is mixed in a mixer with cocoa mass, cocoa butter, milk powder, and sugar. This is then ground by rolling mills, so that it becomes particularly fine and creamy.

During the next step, conching, hazelnut paste and cocoa butter are added again, as well as vanilla and lecithin. During conching, the mass is agitated over several hours at high temperatures, where it becomes a finished, liquid praline mass.

We owe thanks for the invention of praline to the resourceful people of Turin. In Napoleonic times, when high duties were placed on American imports of cocoa, they used ground hazelnuts to stretch their chocolate out. This embarrassing solution soon became a treasured and extremely popular speciality for gourmets.

Only high quality fine praline is used in our RITTER SPORT Praline. Such high quality owes itself to a particularly high proportion of hazelnuts. Its full-bodied, nutty flavour, its soft texture, and its creamy mouthfeel have made it a RITTER SPORT classic and a permanent feature in our “brightly coloured range”.