Chocolate spread - Niet finaal

Created by

  • Philippe Vancayseele - Callebaut® chef - CHOCOLATE ACADEMY™ centre Canada
level 1

Here's the recipe for a homemade chocolate spread featuring genuine Belgian chocolate in the lead role. By picking chocolates with a lower fluidity, you're sure to create the right, smooth texture: soft and easy to spread. Can be stored at room temperature for about 5-6 months.

Recipe components

Used Callebaut products

Chocolate spread

IngredientsPreparation
  • 200g
    35% cream
  • 200g
    invert sugar

Bring to the boil.

  • 160g
    L-60-40
  • 240g
    668
  • 60g
    butter oil
  • 130g
    sunflower oil

Pour over the cream and sugar mixture.

Mix well and crystallise between 22-24°C. Pour into glass pots and leave to cool.
Shelf life: approx. 5-6 months.