Crunchy almond chocolate spread

Created by

  • Alexandre Bourdeaux - Chef and owner of Pastry&Chocadvice Belgium
level 1

This homemade spread has it all: creamy, caramelly chocolate, crisp and the satisfying smooth mouthfeel of almond praline. A delicious hot seller for your gourmet chocolate store and bakery.

Recipe components

Used Callebaut products

Crunchy almond and chocolate spread

IngredientsPreparation
  • 100g
    rapeseed oil
  • 100g
    anhydrous butter
  • 180g
    Almond praline
  • 400g
    almond paste
  • 570g
    Arriba
  • 150g
    Pailleté Feuilletine
  • 5g
    salt
  • 5g
    lecithin

Mix together and emulsify.
Leave to cool to 22°C.
Pour into jars.
Tip: Use toothpaste tubes.