Chocolate and nut spread with Single Origin Brazil chocolate

Created by

Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

level 1

This recipe for homemade spread will definitely please the fastidious chocolate lover. This spread made with Single Origin Brazil chocolate has a typical solid chocolate taste with fruity notes. The addition of nut paste makes it rounder and gives it a smooth and easy-to-spread.

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Recipe components

Callebaut® ingredients

Chocolate spread

Ingredients	Preparation
345g Callebaut - Single Origin Chocolate - Dark Origin Chocolate - Brazil - 2.5kg Callets 170g Callebaut - Giandujas & Nut Creams - Nuts - Pure Roasted Hazelnut Paste - 5kg Bucket 310g Callebaut - Giandujas & Nut Creams - Nuts - Almond Praline - 5kg Bucket 170g peanut oil 3g lecithin	Mix all the ingredients together and crystallise at 22°C. Pour the praline paste into a jar to cool down and seal with a lid.