Local Holiday IPA Beer Praline


  • Bring the beer with the invert sugar to 176°F. 
  • Pour onto the Belcolade chocolate and mix. 
  • When it reaches 95 °F add the cold butter and mix with a hand mixer deposit at 78°F let crystallize.

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Tip: Try adding your own take onto this Praline by trying out your own/favorite local holiday IPA!


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