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July 23, 2021 3 min read 0 Comments

Here is an unusual twist on an all-time favorite filling for bonbons and chocolates: Hemp Seeds. Hemp not only boosts the nutritional content of your creations, it brings out deep nutty notes for a long and satisfying finish.  

Want more texture? Just an hour of processing will yield a crunchier praliné. A smoother praliné can be achieved by processing for approximately 2 hours.



500 g

4 ½ cup


Dehulled Hemp Seeds


500 g

2 ½ cup


White granulated sugar*



½ tsp


Kosher salt

Directions for 2.2 lbs / 1 kg of classic hazelnut praliné:

  1. 1. Roast the hemp seeds by placing them in a thin layer in a convection oven at 390°F/200°C for 17 minutes, or until you are happy with the flavor. Keep in mind that the seeds will continue to roast after they are removed from the oven, so take them out a little bit early. Transfer to a parchment-lined baking sheet to cool and set aside.
  2. 2. In a wide, heavy-bottomed pan, caramelize the sugar in batches using the dry method:
  3. On a medium flame, heat about ¼ of the sugar allowing it to melt almost completely stirring continuously before adding the next ¼ of the sugar. Repeat until all of the sugar has melted.
  4. From this moment on, caramelization will accelerate, so pay close attention to the color of the caramel as it can start to burn. If the caramel becomes too dark, the taste will be bitter.
  5. 3. Once you are happy with the color of the caramel (light for a milder flavor and dark for more intense notes), gently pour it on top of the roasted hemp seeds and allow the mixture to cool completely.
  6. 4. Next, grind the caramelized hemp mixture by pulse-crushing in a Mixer-Grinder/Cuisinart for approximately 1 minute to obtain a fine hemp and caramel flour.
  7. 5. Transfer the crushed mixture to your Premier Chocolate Refiner, a little at a time, and refine until you have a smooth paste. If necessary, gently increase the temperature using a heat gun, never exceeding 120°F/50°C.
  8. 6. Add 1 tsp of sea salt and let process until you are happy with the consistency of the praliné. Time can vary between 30 min and 2 hours depending upon the desired consistency.
  9. 7. For optimal results, store the spread in sanitized, airtight glass jars.

Yield:Approximately 1kg/2.2 lbs of Hemp Praliné.

Storage:Up to 6 months in a cool, well-ventilated place in an airtight container.

Pro tips:

You can spice up this mixture, creating new an unexpected recipes. Try it with cardamom and a few drops of lemon essential oil.

Praliné can be made with many different nuts and seeds (like sesame, sunflower, and pepitas) and a very popular French combination is ½ Hazelnuts and ½ Almonds. Try it with Cashews, Peanuts or create your own unique mix.

Every Chocolatier has specific preferences when it comes to the texture of their Praliné. The shorter the refining time, the more texture the Praliné will have (~1h). The longer the refining times, the smoother it will be (>2h).


Hemp Seed Praliné


% Daily Value*

Total  Energy

2397 kJ

481 kcal (Cal)





Saturated fat






Dietary fiber









Sodium (optional)



*Percent Daily values are based on a 2,000 kcal (Cal) diet for healthy adults. Calorie needs might vary according to age, gender, height, weight, and physical activity level.