Ingredients :

• Cacao Barry 50% Hazelnut Praline — This is the heart of the recipe. Not just sweet hazelnut paste — this praline has real depth, with a slight bitterness that balances the sugar. If you can’t find it, an artisanal praline from a deli will work.
• 100% Pure Hazelnut Paste — Pure crushed hazelnuts, no added sugar. It intensifies the praline flavor and gives a denser, more serious texture. Look for it in organic stores or online — brands like Florentin or Jean Hervé offer the equivalent.
• Callebaut Zéphyr Caramel 35% Chocolate — A white chocolate with a salted butter caramel taste integrated during manufacturing. Difficult to find in supermarkets, but available from professional retailers or online. Failing that, a classic white chocolate with a spoonful of homemade caramel paste works well.
• Spent vanilla beans — Already used for another preparation, they still provide great fragrance when roasted. Keep your empty pods in a closed jar — they are perfect for this type of recipe.