New Class

Swiss Walnut Caramel

A wonderful Praline, that I learned already in 1963 in Switzerland during my Apprenticeship in Luzern, Switzerland.

After roasting the Walnut, the Caramel is made with pure Dairy Cream, Sugar and other ingredients to prevent the Caramel from recrystallisation.The exact boiling degree is very important so that after boiling and cooling down, the Caramel can be cut into squares and then coated with Couverture.