RECIPES
All recipesHomemade Chocolate Spread
Par Marc DUCOBU
Avis 
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.
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