Sugar free chocolate spread

This recipe for fresh, homemade chocolate spread is based on dark chocolate for an intense taste. It's made like a cream-based ganache, using dark chocolate with a low fluidity – indicated with 💧💧 or the allround 💧💧💧. It will yield a delicious product with an intense chocolate taste that's easy to spread. Shelf life is around 6 months when kept in optimal storage conditions: 16°C and away from light.

Recipe components

Callebaut® ingredients

Sugar free chocolate spread

IngredientsPreparation
  • 350g
    35% cream
  • 60g
    maltitol

Bring cream and maltodextrine to boil.

  • 500g
    MALCHOC-D
  • 100g
    Pure Roasted Hazelnut Paste

Melt the chocolate and mix it with the nut paste. Pour the boiling cream and maltodextrine into mixture and whisk. Emulsify.