Dark chocolate spread
This recipe for fresh, homemade chocolate spread is based on dark chocolate for an intense taste. It's made like a cream-based ganache, using dark chocolate with a low fluidity – indicated with 💧💧. It will yield a delicious product with an intense chocolate taste that's easy to spread. Shelf life is around 6 months when kept in optimal storage conditions: 16°C and away from light.
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Recipe components
Used Callebaut products
Dark chocolate spread
| Ingredients | Preparation |
|---|---|
| Melt at 50°C. | |
| Add, emulsify and bring to 23°C. Pour into a container and leave to cool at 16°C immediately. |
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