Chocolate hazelnut spread

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?
Level:
Easy

Chocolate hazelnut spread

Ingredients: Chocolate hazelnut spread

  • 280 g
    36% cream

Preparation: Chocolate hazelnut spread

Boil to 80°C in a saucepan.

Ingredients: Chocolate hazelnut spread

  • 170 g
    PRA-CLAS
  • 15 g
    sunflower oil

Preparation: Chocolate hazelnut spread

Add to previous mixture.

Preparation: Chocolate hazelnut spread

Pour previous mixture over the chocolate and gianduja.
Emulsify.

Pipe in little jars at 28°C.