Dark chocolate bar with hazelnut praline filling

Dark chocolate bar with hazelnut praline filling

Paul Occhipinti
Difficulty Icon
Advanced
Recipe Time Icon
30m
7
Videos
Dark chocolate bars with a playful look and a melt-in-the-mouth hazelnut praline center.
Dark chocolate bar with hazelnut praline filling
Completion time
Preparation
30m
Baking
Resting
1h
Techniques taught
  • Tempering chocolate
  • Mixing a preparation in a food processor
  • Making a dry caramel
  • Making praline
  • Tempering chocolate
  • Thickening a praline
  • Making a chocolate molding
  • Trimming a mold
  • Using a piping bag
  • Pouring a preparation into a mold
  • Crystallizing a chocolate mix
  • Sealing a mold
  • Unmolding

Discover the first step of this course for free

Step 1 : Tempering the chocolate

Paul Occhipinti
Paul Occhipinti
Best Craftsman of France (MOF), Chocolatier & Candymaking | Consultant & Educator
Best Craftsman of France (MOF), Chocolatier & Candymaking | Consultant & Educator

Step 2 : Piedmont hazelnut, fleur de sel & milk chocolate praline

Step 3 : Molding the chocolate bar

Step 4 : Trimming the mold

Step 5 : Adding the praline filling

Step 6 : Sealing the chocolate mold

Step 7 : Unmolding the chocolate bar

Paul Occhipinti

Paul Occhipinti

Best Craftsman of France (MOF), Chocolatier & Candymaking | Consultant & Educator
Paul Occhipinti is a chocolate chef from Sardinia. In 2018, he was awarded the title of Best Craftsman of France (MOF) in the Chocolate making & Confectionery category.

When he arrived in France, he studied pastry, chocolate and ice cream making. During his youth, Paul was able to learn from MOF Chocolatiers such as Christian Camprini and Nicolas Cloiseau. At the tender age of 16, he met Christian Camprini who instilled in him his love of chocolate and the world of French excellence.

Young and very talented, the Chef worked for the incredible Eden Roc hotel in Antibes as Chef de partie. Then, at the age of only 26, he was awarded the prestigious MOF title.

Attracted by the craftsmanship of chocolate making, as well as its playful, regressive and gourmet side, it was quite natural for him to launch his own artisanal chocolate factory, 'Nico et les chocolats' in 2020, which aims to transport us to a childlike world.
Mindful of being environment-friendly and wanting to respect the products he uses; his creations are certified organic and fair trade. Paul is also a trainer at the most important gastronomic schools in France and abroad, teaching professionals in the field.

For VoilaChef, Paul Occhipinti reveals his secrets and shares with us how to make a soft cocoa and rum flavored marshmallow, a crunchy praline-filled bar with a touch of salt, and his signature Piedmont hazelnut & Gianduja rocher.

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2024
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2024
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