Almond & hazelnut spread

Created by

  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

Homemade spreads are quite the hot sellers in bakeries and the gourmet shop around the corner. Now how to make a great nut spread from scratch? This simple recipe shows you step by step. It combines a mix of hazelnuts and almonds for a more sophisticated flavour. The secret is in selecting the right ingredients. To make the more subtle almond flavours come out against the powerful hazelnuts, our chefs recommend combining a pure almond paste with a hazelnut praline. Combined with chocolate, you'll obtain a perfectly spreadable delight with a pronounced nut taste. Shelf life is around 6 months when kept in optimal storage conditions: 16°C and away from light.

Recipe components

Used Callebaut products

Almond-hazelnut spread

IngredientsPreparation

Melt at 35°C.

  • 192g
    roasted almond paste
  • 385g
    Almond & Hazelnut Praline
  • 192g
    butter oil PF28

Add, emulsify and bring to 23°C. Pour into a container and leave to cool at 16°C immediately. Place a lid on the container after crystallisation.