Chocolate hazelnut spread

Created by

  • Russ Thayer - Callebaut® chef Callebaut® CHOCOLATE ACADEMY™ centre USA
level 1

“Conching is the art of precision. The right proportions, the right time and the right fluidity… it reminds me of a delightful chocolate spread. Made with a heavenly dark gianduja and the delicate hints of hazelnut praline. Is there any more rewarding treat on a piece of bread?”

Recipe components

Chocolate hazelnut spread

IngredientsPreparation
  • 280g
    36% cream

Boil to 80°C in a saucepan.

Add to previous mixture.

Pour previous mixture over the chocolate and gianduja.
Emulsify.

Pipe in little jars at 28°C.