World Spice Pralines
If you’re like us, you love to travel. And if you’re even more like us, the best thing about traveling is diving into another cuisine while immersing yourself in the color, music, history, and art of another culture.
Prepare your culinary passport for a new type of world tour. This collection globe-trots in the most delicious way, celebrating iconic spice blends from around the world.
These spice blends each have deep roots, with modern nuances and evolutions that naturally result simply from existing for such long swaths of history. The variations we’ve blended for this collection nod respectfully to the deep impact spices have had on our world, from sparking curiosity and exploration to driving shifting economic tectonics. These blends pay homage to the cultures and places from whence they hail, built from a combination of culinary memory and scrupulous research.
The spices we use are arguably the best in the world, sourced from single-origins by our friends at Burlap and Barrel. The Vietnamese royal cinnamon is impossibly sweet and fragrant. The Turkish flowering hyssop thyme is floral and herbaceous. The Guatemalan green cardamom is sweet and tart. The Indonesian fermented white pepper is fresh and spicy. The flavors you’ll find in this collection are without peer, meant to coax your imagination to their distant, exotic homelands.
Each praline is enrobed in our signature 70% dark chocolate and finished with a scene evoking life in its country or region of origin.
Cajun Pecan Praline
The flavors of the American South come together in this praline. Our Cajun spice blend combines paprika and cayenne with two types of crushed peppercorns. Oregano, thyme, and sage all lend their herbaceous aromas to the blend, and toasted pecans make for a nutty, buttery praline flavor.
Mexican Mole Praline
Few spice blends pair better with dark chocolate than a Mexican Mole. Guajillo, ancho, and mole chiles come together in a smoky, fruity cloud of gentle heat. Herbal notes from Mexican oregano, Yerba Santa, bay leaves, and thyme counterbalance the warmth of cloves, cinnamon, allspice, and sea salt. The praline combines toasted almonds and pepitas, with their distinct, crispy texture and gently grassy notes.
Ethiopian Berbere Praline
Ethiopian Berbere spice blends are spicy, sweet, and tangy. We built our robust berbere blend on red chiles and sweet paprika, accenting the heat and smoke with ginger, coriander, cardamom, and fenugreek. All this melds with the warmth of cinnamon, nutmeg, allspice, and cloves, and the rich buttery notes of toasted almonds and peanuts.
Jamaican Jerk Praline
The heat of Caribbean island life crashes over you like a wave with the first bite of this praline. The one-two punch of Scotch bonnets and chocolate habanero peppers wastes no time heating your palate right up. Sweet paprika and house-blended Chinese five-spice powder settle against the spice, while scallions add grassy notes and cinnamon, nutmeg, and cloves give the blend gentle warmth and depth. The almond praline also celebrates the roots of Jamaican Jerk pork by adding pulverized chicharrones into the mix.
Indian Green Chile Korma Praline
Perhaps one of the more surprising spice blends in the collection, this Indian Korma Praline was designed to delight. We’ve swapped the traditional tang of yogurt for a rich praline of toasted cashews and almonds. A lightly floral and herbal blend of cardamom, spearmint, parsley, turmeric, and ginger brightens the praline. Green chiles, coriander, cayenne, anise, and cloves balance the grassy notes.
Moroccan Ras al Hanout Praline
Ras al Hanout is less about a specific spice blend and more about using the best of everything you add. That’s exactly what we did when we sourced the spices in this praline. Toasted almonds, cashews, and coconuts give a nutty foundation to a blend of cinnamon, mace, cardamom, allspice, nutmeg, coriander, black pepper, cayenne, anise seed, and cloves.
Peruvian Aji Amarillo Praline
Toasted Brazil nuts and almonds pair with Aji Amarillo Peruvian Chiles, sweet paprika, Mexican oregano, cumin, annatto, and lemon that we dry and pulverize right in the m cacao kitchen.
Sichuan Sesame Praline
The Far East stop on this tour, the Sichuan Sesame Praline balances the numbing coolth of Sichuan peppercorns with the warmth of Facing Heaven chiles. Ginger, dried scallion, star anise, cinnamon, and bay leaf complete the spice blend. The praline itself is a blend of toasted almonds and toasted white sesame seeds, a textural treat with delicate nutty notes.
My wife is always dazzled by the creativity and quality of m.cacao chocolates. Keep up the excellent work. Thanks again!
Had so much fun during open studios tasting all of m.cacao’s chocolates and meeting the creatives behind the flavors. Left with a box and will be back for more!
The bons were good, but the flavors were way too similar. It was almost like tasting the same bon over and over again. If your palate is not refined enough you would not be able to taste the subtle differences. Also there seems to be a mash of a bunch of different spices/flavors which can be overwhelming, and make the bons be eh. It would have been better to experience just one or two flavors from the regions really stand out. And since you emphasize spices, to really make the spice bow/pop right in the mouth so it is very easy to determine which spices they are, and which ones you are trying to showboat. KISS, and less is more. Thanks for the good bons. Keep at it and progress. Best of luck
This chocolate will haunt my dreams for a long time. I am obsessed!