Delicious pralines of yesteryear with almond and hazelnut flakes, coated in dark chocolate with 70% cacao content.
The notes of caramel and roasted nuts, the crunchiness of the nut flakes and nougatine succeed each other against a backdrop of vanilla and molasses. The harmony is sometimes enlivened by a little bitterness and a touch of fleur de sel salt. The length in mouth is remarkable, almost heady.
A classic in our range of chocolates, our Malakoffs are a delicious blend of our pralines made from Ferragnes almonds and piedmont hazelnuts, with delicate flakes of roasted hazelnuts and almond nougatine. The contrast of textures - crunchy and gooey - gives these timeless chocolates their charm.
Made in France
A Word from our Chocolate Master
Our pralines are made using French Ferragnes almonds or Piedmont hazelnuts. Our pralines contain 60% roasted nuts. We particularly like classic pralines. Various factors come into play when tasting a praline, firstly the degree to which the nuts are roasted; not enough and they won’t be fully dried so their flavour will not come through, too much and they will be bitter. We go to great lengths to roast our nuts thoroughly, until the first signs of bitterness so as to counter the sugary sensation and allow the flavours of the pralines to last longer. As for the caramel, it is cooked separately in the same way: until the first bitter notes come through to counter the sugary sensation and give our pralines their strong character. All our pralines are seasoned with a pinch of fleur de sel salt. Our pralines are matured using a "Repiquet" grinder whose steel drums are water-cooled. This machine was built in the 1950s and we take great care of it; the fact is, we couldn't find another machine like it today. The fineness (the lumps are indiscernible) of the praline thus obtained gives unparalleled creaminess to our Malakoffs and unlocks all the flavour particles of full-roasted nuts.
The notes of caramel and roasted nuts, the crunchiness of the nut flakes and nougatine succeed each other against a backdrop of vanilla and molasses. The harmony is sometimes enlivened by a little bitterness and a touch of salt. The length in mouth is remarkable, almost heady. To really appreciate the taste and texture of your chocolates, we suggest you place them in a room where the temperature is between 20°C and 24°C for 30 minutes to one hour before enjoying them. This way your chocolates will be at their very best. When tasting chocolates, you might like to pair them with tea, coffee or a glass of champagne or Madeira.
Sugar, almonds, Piedmont hazelnuts, cacao butter, fleur de sel salt, milk chocolate (70% minimum cacao content, sugar, powdered whole milk, vanilla pods).
Fruits à coque, milk, possible traces of gluten.
130x40x130mm - 330g - 133.33 €/kg - Reference: P-00797 - For Products with several flavors, the Chocolate Maker may exceptionnally replace one flavor by another according to production and/or seasonal constraints. Non-contractual photo. Serving suggestion.
Discover more about Maison Palomas
The History of a century-old chocolate factory created in 1917Learn More
The know-how of « Haute Chocolaterie » that distinguishes the Maison PalomasLearn More
The Chocolate Master
Dominique Clerc, Chocolate Master of the Maison Palomas since 2011Learn More
The Haute Couture delight signed by the Palomas and Bucol HousesLearn More
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