Crunchy almond chocolate spread

Created by

Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

level 1

This homemade spread has it all: creamy, caramelly chocolate, crisp and the satisfying smooth mouthfeel of almond praline. A delicious hot seller for your gourmet chocolate store and bakery.

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Recipe components

Callebaut® ingredients

Crunchy almond and chocolate spread

Ingredients	Preparation
100g rapeseed oil 100g anhydrous butter 180g Callebaut - Giandujas & Nut Creams - Nuts - Almond Praline - 5kg Bucket 400g almond paste 570g Callebaut - Single Origin Chocolate - Milk Origin Chocolate - Arriba - 2.5kg Callets 150g M-7PAIL 5g salt 5g lecithin	Mix together and emulsify. Leave to cool to 22°C. Pour into jars. Tip: Use toothpaste tubes.