Crunchy almond & chocolate spread (Created by: Alexandre Bourdeaux, Technical Advisor Callebaut® at the CHOCOLATE ACADEMY™ centre in Belgium)


Ingredients Preparation
100 g rapeseed oil
100 g anhydrous liquid butter
180 g almond praline Callebaut® PRAMA
400 g pure roasted almond paste
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.

We use cookies to help us improve your experience on our websites. Do you wish to accept cookies? Accept More info