Alunga praliné spread with almonds hazelnuts and praliné grains

Used Cacao Barry products
Easter

Alunga praliné spread with almonds hazelnuts and praliné grains

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.

Used Cacao Barry products
Recipe components

Chocolate x Praliné Spread

IngredientsPreparation

Melt at 34°C

  • 1400g
    Praliné 50% Almonds Hazelnuts

Pour over

  • 60g
    grape seed oil

Add

  • 80g
    Deodorized Cocoa Butter

Add

Then mix