Back to Newsletter




Hazelnut Praline & Dark Chocolate Torte with Honeycomb coated White Chocolate Ice-Cream

A light but full flavoured dessert cut into neat squares ideal for dinner parties. Use a 53% Dark Chocolate so not to overpower the praline. The crunch of the White Chocolate Ice-Cream complements this torte very well.

Recipe - Serves 8

For the Torte

  • 1ltr Double Cream
  • 150g Glucose Syrup
  • 150ml Full Fat Milk
  • 200g Praline Paste
  • 500g 811 Callebaut Calets
  • 2 Tablespoons Cocoa Powder (for dusting)


  • Mix the glucose & milk and bring to the boil, then pour over the chocolate, allow to melt.
  • Mix in the praline paste to the chocolate mix until smooth and set aside to cool slightly.
  • Whip the double cream to soft peaks; fold in two batches into the chocolate mix.
  • Pour into a 5cm deep square baking tray 30cm x 15cm lined with cling film. Alternatively use a deep cake tin 22cm round and cut into wedges.
  • Smooth the top and chill for at least 4 hours. Cut into 5cm x 5cm squares. And dust with cocoa powder.

For the White Chocolate Ice-Cream

  • 3 Vanilla Pods split & de-seeded
  • 6 Egg Yolks
  • 110g Caster Sugar
  • 400ml Double Cream
  • 400ml Full Fat Milk
  • 250g Luker White Chocolate this is superb for ice cream, subtle flavours come through very well.
  • 300g Crushed Honeycomb for coating


  • Bring to the boil the cream, milk and the split vanilla pods
  • Whisk the egg yolks and sugar, pour on cream mix and combine.
  • Put into heavy bottom pan and return to the heat until thickened. Taking care not to boil.
  • Remove from the heat and pour onto the chocolate, place in an ice-cream machine and churn till set.
  • Place in freezer for at least 12 hours until hard.
  • Take two small scoops and roll into small cylinders, then roll in crushed honeycomb. Then freeze you will need to be very quick when rolling into cylinders. Alternatively you can coat round scoops.

For the Caramel & Vanilla Sauce

  • 150g Dark Brown Sugar
  • 100g Unsalted Butter
  • 100ml Double Cream
  • ½ tsp Vanilla Seeds


  • Place all ingredients into a heavy bottom pan and gently boil until a dark toffee sauce colour is achieved. Remove vanilla pod, chill.


For the Hazelnut & Chocolate Mille-Feuille

  • 100g Blanched Hazelnuts
  • 200g Caster Sugar
  • 100g Water
  • 1 Chocolate Grid cut into 9cm x 3cm strips (3 pieces)


  • Boil the sugar & water until deep caramel , remove from the heat
  • Dip the hazelnuts in the caramel and set aside.
  • Layer of chocolate then hazelnuts, repeat the process and top with the final layer of chocolate as shown.
  • Assemble the dish as shown.

HB Ingredients
Cocoa House, 15, The Cliffe Industrial Estate, Lewes, East Sussex. BN8 6JL.
Sales order hot-line:+44(0)844 32 44 499
Enquiries:+44(0)845 88 00 799 Fax:+44(0)845 88 00 833