Palet d’Or

Crisp on the outside, tender on the inside, melting Butter ganache - and vegan of course. A real dream :) You've definitely got to try this praline recipe by Stina Spiegelberg from her book Veganpassion!


For the chocolate shell
  • 100 g chocolate bittersweet
For the filling
  • 50 g chocolate semi-bitter
  • 10 g vegan butter
  • 10 ml vegetable cream


Chocolate shell
  • Temper the chocolate, and then brush onto the molds. Allow to cool for 30 minutes. If necessary, rebrush to maintain the form.

  • Melt the chocolate chocolate in a bain. Add the butter in small pieces and mix with the cream into the chocolate. With a teaspoon add the mixture to the molds.

  • Leave some space on top to seal with dark chocolate. Temper the dark chocolate again and spread across the molds.