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Creamy milk chocolate filled praline, high in sugar and fat
In season: Winter · Spring · Summer · Autumn
CALORIES
GI
POTASSIUM
FIBER
1 piece (medium) of Milk chocolate praline (15 g) has 78 calories. That works out to 520 calories per 100 g. It contains 8.3 g of carbs, 0.9 g of protein, 4.8 g of fat and 0.5 g of fiber. Its 0 mg of Copper covers 5% of the Daily Value. Its glycemic index is 45 (medium), so it raises blood sugar at a moderate pace.
A milk chocolate praline is a small confection with a milk-chocolate shell and a smooth, finely ground nut filling. It belongs to the broader European praline tradition, though recipes and shapes vary between makers.
The shell gives a gentle snap, followed by a creamy centre with sweet cocoa and nutty notes. It is usually enjoyed as a little after-dinner sweet, served with coffee or tea, or included in a box of chocolates; in Turkey, it also fits naturally on a tea-time or celebration table. Rich in sugar and fat, it is best treated as an occasional indulgence rather than an everyday snack. One medium piece is about 15 g, and fresh fruit makes a lighter accompaniment.
Selected: 100 g
520
KCAL / 100G
Carbs
55g
· 20% DV
Protein
6g
· 12% DV
Fat
32g
· 41% DV
Fiber
3g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 41% · Protein 5% · Fat 54%
Vitamins
B12
0.5µg · 21% DV
B2
0.25mg · 19% DV
B5
0.5mg · 10% DV
B1
0.08mg · 7% DV
Minerals
Phosphorus
180mg · 26% DV
Calcium
180mg · 18% DV
Magnesium
60mg · 14% DV
Iron
2mg · 11% DV
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 520 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
18g
MONOUNSATURATED
10g
POLYUNSATURATED
1g
Omega 6:3 ratio 17.5:1
Above the ideal 4:1 (17.5:1).
A milk chocolate praline is a small confection with a milk chocolate shell and a soft or finely textured filling, often made with nuts. Recipes vary: some use nut praline paste, while others use ganache or a different creamy center.
A milk chocolate praline commonly has a filling made from ground nuts, sugar, and chocolate, though the exact recipe varies. Some versions use a smooth nut paste or ganache, so the filling may be creamy, firm, or finely textured.
A milk chocolate praline usually has a distinct chocolate shell surrounding a separate filling. A truffle is more often made mainly from ganache and coated in cocoa or chocolate. Confectioners sometimes use the names loosely, so the texture and construction are the clearest clues.
Store milk chocolate pralines in a sealed container in a cool, dry place away from sunlight, heat, and strong odors. Warm conditions can soften the shell, while moisture and nearby foods can affect its texture and flavor.
Milk chocolate pralines do not need refrigeration if they can be kept in a cool room. In hot weather, refrigerate them in a sealed container and let them come to room temperature before opening, which helps limit condensation on the chocolate.
A milk chocolate praline can develop a pale coating when temperature changes cause cocoa butter or sugar crystals to rise to the surface. This bloom can affect texture and appearance, but the white film alone does not mean the praline has spoiled.
Yes. Coat small confectionery molds with melted milk chocolate, let the shell set, add a nut-based or other filling, then cover it with more chocolate. Allow the pralines to firm completely before removing them from the molds.
Yes, milk chocolate pralines can be frozen in an airtight container, although thawing may affect the chocolate’s finish. Let the sealed container warm gradually to room temperature before opening it to reduce condensation.
Yes, milk chocolate pralines contain a small amount of caffeine because cocoa naturally contains it. The amount varies with the chocolate and recipe, but a single small praline is generally a much smaller caffeine source than coffee.
Milk chocolate pralines contain sugar and carbohydrates that can raise blood glucose, and the effect depends partly on portion size and the rest of the meal. People with diabetes can ask their clinician or dietitian how to fit one into their individual plan.
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Nutrition data compiled from USDA FoodData Central and scientific sources.