Chocolate and nut spread

Created by

Marc Ducobu - Founder and Owner of Pâtisserie Ducobu, Belgium

level 1

Fresh, homemade spreads are big in bakery. With this simple recipe, combining lovely milk chocolate taste with a ready-to-use nut cream, you'll definitely spoil your customers. It keeps the spread smooth and pasty. And it can easily sit on the shelf for a few weeks.

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Recipe components

Callebaut® ingredients

Chocolate and nut spread

Ingredients	Preparation
1000g Callebaut - Fillings & Creams - Creme dell' Artigiano Nocciola 300g Callebaut - Giandujas & Nut Creams - Nuts - Almond Praline - 5kg Bucket	Mix.
100g Callebaut - Finest Belgian Milk Chocolate - Recipe N° Milk Chocolate - 665 - 5kg Block	Melt. Leave to cool a little before adding to the mixture. Mix well. Put into jars.