RECIPES
All recipesHomemade Chocolate Spread
Par Marc DUCOBU
FOR THIS RECIPE
RECIPE STEPS
1/ Ingredients:
INGREDIENTS
- 40g sugar
- 10 g glucose
- 38 g sorbitol
- 160 g of 35% cream
- 20 g trimoline
- 40 gr homemade praline *
- 60g milk chocolate
- 18 g of cocoa mass
Make a caramel with sugar, sorbitol and glucose.
Lower the temperate by adding hot cream.
Pour over the chocolates, praline and trimoline. Mix and let cool to 30-35°C before pouring into jars.
2/ For homemade praline
INGREDIENTS
- 1kg of nuts
- 175 gr of water
- 100g glucose
- 500g sugar
- ½ vanilla pod
- 60g milk chocolate
- 90g cocoa butter
Roast the hazelnuts on trays
Make a syrup, cook at + -175°C then pour over the hazelnuts
Blend after cooling
Stir in the milk chocolate and the cocoa butter, heat to 45°C, continuing to mix.
Temper the praline to 26°C.
BRIEFLY
Laurent Le Daniel has just been named a Chevalier dans l’Ordre National du Mérite. Congratulations to him for this prestigious award, which rewards a passionate pastry chef very invested in the sustainability of his profession.
Prepare Valentine’s Day! Take the time to discover the chocolate or fruity sweets offered by our chefs for sale online. By ordering this week you will be delivered on time.
The French team is selected for the Pastry World Cup! She won the European Cup ahead of Italy and the United Kingdom who are also selected for the grand final in January at Sirha.
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