Crunchy almond & chocolate spread
(Created by: Alexandre Bourdeaux, Technical Advisor Callebaut® at the CHOCOLATE ACADEMY™ centre in Belgium)
ALMOND & CHOCOLATE SPREAD
| Ingredients | Preparation |
|---|---|
|
100 g
rapeseed oil
100 g anhydrous liquid butter 180 g almond praline Callebaut® PRAMA 400 g pure roasted almond paste Callebaut® NPN-AL2B-T61 570 g milk chocolate Callebaut® Origine CHM-Q415AR 150 g pailleté feuilletine Callebaut® M-7PAIL 5 g salt 5 g lecithin |
Mix together and emulsify. Leave to cool to 22°C. Pour into jars. |
| Tip: Use toothpaste tubes. | |
