Cadbury · Snacks
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Praline in the European sense: nuts and caramelised sugar ground together into a paste, rather than the American pecan patty that shares the name. Ground praline is smooth and very sweet, which is why the crisp element matters. Without it the bar would be soft chocolate around softer paste, with nothing to break the texture at any point. The grinding is what makes praline different from simply putting nuts in chocolate. It releases the nut oils and spreads them evenly, so the flavour goes right through instead of arriving in pieces. It's also why praline reads as richer than a nut bar of the same weight. Free oil coats the mouth in a way whole nuts don't.
