Traditional-style praline, a confection of nuts (often almonds or hazelnuts) caramelized in sugar, used as a filling or coating for chocolates.
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A high-end chocolate manufacture and shop in Paris, part of the Alain Ducasse group, known for handcrafted, bean-to-bar chocolate made with traditional methods.
A pastry chef who runs La Manufacture de chocolat Alain Ducasse, formerly executive pastry chef for Alain Ducasse.
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