Alunga praliné spread with almonds hazelnuts and praliné grains

Used Cacao Barry products
Alunga™ 41%
Praliné 50% Almonds Hazelnuts
Cocoa - Deodorized Cocoa Butter - pistoles - 3kg bucket
Easter

Alunga praliné spread with almonds hazelnuts and praliné grains

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Created by
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 1
Dosage
Recipe for 10 jars of 200g

This chocolate spread is a gourmet recipe with small pieces of caramelized hazelnuts.

Steps
  1. Chocolate x Praliné Spread
Used Cacao Barry products
Alunga™ 41%
Praliné 50% Almonds Hazelnuts
Cocoa - Deodorized Cocoa Butter - pistoles - 3kg bucket

Chocolate x Praliné Spread

IngredientsPreparation

Melt at 34°C

Pour over
  • 60g
    grape seed oil

Add

Add

Then mix
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