Our hazelnut praline acai bowl recipe is a thoroughly indulgent version, ideal for enhancing a menu with a distinctive dessert offering.
Designed for foodservice professionals, this recipe creates a rich and appealing balance.
Developed with chef Matthieu Payet-Godel, this acai bowl recipe meets the expectations of customers looking for indulgence while offering a modern alternative to classic desserts.
The ingredients you need
For the acai base
Toppings
- 100g Greek yogurt
- 1/2 banana
- 20g hazelnut praline (For homemade hazelnut praline: 300g sugar cooked into caramel, blended with 30g hazelnuts and 10g sunflower oil.)
- A few hazelnuts
- A few blueberries
Preparing the hazelnut praline acai bowl
Preparing the acai base
Take the acai pod out in advance and let it thaw for approximately 10 to 15 minutes, until it reaches a soft texture.
Slightly work the purée if necessary to obtain a smooth consistency that is easy to arrange in the bowl.
This step is easy to incorporate into service, particularly by anticipating when to take out the pods according to the flow of orders.
Presentation
Place the Greek yogurt at the bottom of the bowl to create a creamy, structured base for the rest of the recipe.
Add the thawed acai purée, then the hazelnut praline, taking care to distribute the ingredients evenly for a harmonious result.
Then add the banana slices, blueberries, and hazelnut pieces to provide texture and visual contrast.
The presentation highlights the indulgence of the praline while preserving the freshness and clarity of the finished product.
Tips for foodservice professionals
This recipe stands out for its high perceived value, making it ideal for a dessert offering or a premium upgrade to the menu.
The praline can be prepared in advance in quantity to streamline service and ensure consistent flavor.
Anticipating the thawing of the acai portions also helps reduce serving time and optimize the kitchen workflow.
It is therefore a relevant option for increasing the average basket value without complicating production.
The cost of producing the hazelnut praline acai bowl
The ingredient cost for this recipe is based on average prices observed in the food service industry or for semi-wholesale purchases.
It breaks down as follows:
- Acai 100 g = €1.30
- Greek yogurt 100 g = €0.40
- Banana 50 g = €0.10
- Hazelnut praline 20 g = €0.24
- Hazelnuts 10 g = €0.15
- Blueberries 30 g = €0.30
The total ingredient cost is therefore approximately €2.49 per portion.
This positioning remains consistent for a recipe with high perceived value, particularly as part of a premium dessert offering.
With a recommended selling price between €11 and €14, this bowl increases the average spend while maintaining an attractive margin.
These estimates may vary depending on suppliers, purchase volumes, and the quality level of the ingredients used.
Recipe variations
This recipe can be adapted according to your positioning and your customers' expectations regarding indulgence.
The hazelnut praline can be replaced with almond or pistachio praline to vary the flavor profiles.
Adding chocolate, in the form of shavings or sauce, also reinforces the product's dessert positioning.
Finally, a lighter version can be offered by adjusting the amount of praline while maintaining the overall balance.
Key takeaways
This hazelnut praline acai bowl positions acai as a delicious and distinctive option on your menu.
It is a modern alternative to classic desserts, while maintaining a focus on simplicity and profitability.
Also discover the other creations by chef Matthieu Payet-Godel to expand your offering.