Almond Praline Milk 55%

Lait au Praline Amandes by Chocolat Bonnat, silky

Lait au Praline Amandes by Chocolat Bonnat is a light chocolate bar into which a praline made of roasted almonds has been fully incorporated. It breaks softer than a pure chocolate bar and tastes consistently of roasted almonds from the first piece to the last.

Lait au Praline Amandes is a milk chocolate from Chocolat Bonnat in Voiron, France, with a core of almond praline. Roasted kernels and sugar make up nearly a third of the 100-gram bar, giving it its dense, creamy texture.

Creamy, silky, and with a lingering almond flavor

The bite is softer than that of pure chocolate because the praline keeps the entire mass supple.

Instead of a bright snap, it gives way quietly, and the roasted aroma immediately spreads in the mouth, sweet and slightly toasted at the same time. This fullness lasts longer than in milk chocolate with baked-in pieces.

It is the obvious accompaniment to afternoon coffee or a cup of black tea, as the roasted notes of both sides harmonize.

After a meal, a thin piece is enough because the sweetness is dense and carries far. Let it melt instead of chewing it, as that is the only way the full aroma comes through.

Cold from the pantry, it tastes flatter; at room temperature, the praline dissolves faster and releases its scent. If serving with cake, break it into coarse shards and sprinkle them over the still-warm surface.

How almonds and sugar become a praline

In France, praliné refers to a paste made of roasted almond kernels and caramelized sugar, ground so finely that it becomes spreadable.

The kernels are first roasted, then heated with the sugar until it melts to a golden brown and coats them. Then everything goes onto the roller until a smooth paste is formed, in which no individual grain can be found.

Chocolat Bonnat does not place this praline as a filling in the center, but works it completely into the light mass. This is why every piece tastes the same, even the last one from the edge.

The label simply reads Lait au Praline Amandes, and the name already describes the composition in its entirety.

Because Chocolat Bonnat adds so much paste to the mass, the melting point is lower than that of a pure bar; hence the soft break and dense texture.

The praline defines the recipe

The kernels are the second main ingredient in the mass, and you can taste that from the very first moment.

Milk provides the light color and the mild base upon which the roasted notes stand out in the first place. The cocoa content remains relatively low so that the bitterness does not interfere with the praline.

Store it in a cool, dry place and leave it in its paper, as a nut paste absorbs foreign odors faster than pure chocolate.

Once opened, it keeps for a few weeks without loss; after that, the roasted aroma flattens out, which is exactly the main feature here. A tightly sealed container in a cool pantry noticeably extends this time.

Nutty and light options from the same house

The same idea with hazelnut is featured in the Lait au Praline Noisettes, while whole pieces can be found in the Milk Chocolate with Almonds. All other bars can be found in the Chocolat Bonnat collection.