Chocolate hazelnut spread
level 1
Conching is the art of precision. The right proportions, the right time and the right fluidity… it reminds me of a delightful chocolate spread. Made with a heavenly dark gianduja and the delicate hints of hazelnut praline. Is there any more rewarding treat on a piece of bread?
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Recipe components
Callebaut® ingredients
Chocolate hazelnut spread
| Ingredients | Preparation |
|---|---|
| Boil to 80°C in a saucepan. |
| Add to previous mixture. |
Pour previous mixture over the chocolate and gianduja. | |
Pipe in little jars at 28°C. | |
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