Roasted almonds with sea salt and milky dark chocolate

Created by

  • Kent Madsen - Callebaut Chef from Scandinavia

“Roasting is a particularly meticulous process: roasting too little weakens the aroma, while roasting too much renders the chocolate inedible. This recipe is a tribute to balance.”

Recipe components

Callebaut® ingredients

Roasted almonds with sea salt and milky dark chocolate

IngredientsPreparation

Melt together at 40°C and mix well.

  • 300g
    roasted almonds with sea salt

Start panning with cold air (10°C), then raise temperature (15°C).