{"id":38863,"date":"2025-07-09T20:13:15","date_gmt":"2025-07-09T18:13:15","guid":{"rendered":"https:\/\/maisonmarmite.com\/?post_type=recipe&p=38863"},"modified":"2025-08-29T08:18:35","modified_gmt":"2025-08-29T06:18:35","slug":"praline-night","status":"publish","type":"recipe","link":"https:\/\/maisonmarmite.com\/en\/recipe\/praline-night\/","title":{"rendered":"Praline Night"},"content":{"rendered":"\t\t
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With Praline Night<\/strong>, we dive into a frozen treat that\u2019s both smooth and crunchy. This ice cream bar combines the natural sweetness of roasted hazelnuts with the deep richness of cocoa. Maple syrup brings subtle sweetness, while vanilla and a splash of rum gently enhance the flavors.<\/p>

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The base is made entirely from whole roasted hazelnuts<\/strong>, blended into a silky cream. Combined with coconut cream and a touch of plant-based milk, it creates a dense, velvety texture \u2014 inspired by the best chocolate spreads, but without refined sugar or added oil.<\/p>

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Once frozen, each bar is dipped in a Gianduja-style coating<\/strong>: melted dark chocolate, loosened with a bit of neutral oil and studded with roasted hazelnut pieces. The warm coating quickly sets in the cold, forming a thin, crackling shell around the soft, nutty center.<\/p>

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Tip: take the time to roast the hazelnuts properly and blend them thoroughly \u2014 it makes all the difference. For best results, make sure the coating is around 32-33 \u00b0C when dipping: it\u2019ll be smoother, glossier, and won\u2019t melt the surface of the ice cream.<\/p>

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Praline Night (Hazelnut & Cocoa, Gianduja Coating)<\/h2>\n
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With Praline Night, we dive into a frozen treat that\u2019s both smooth and crunchy. This ice cream bar combines the natural sweetness of roasted hazelnuts with the deep richness of cocoa.<\/span><\/div>\n
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