HOMEMADE CHOCOLATE SPREAD

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Informations and materials

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
STEPS

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
STEPS

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.

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