HOMEMADE CHOCOLATE SPREAD

PAR

MARC DUCOBU

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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OTHER RECIPES

RASPBERRY AND HAZELNUT CAKE

VANILLA MACARON

FLEUR DE BRONTE, PISTACHIO AND BALI GRAND CRU CHOCOLATE

HOMEMADE CHOCOLATE SPREAD

Informations and materials

RECIPE STEPS

1. Ingredients

2. For homemade praline

3. -

4. -

5. -

6. -

7. -

8. -

9. -

10. -

11. -

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OTHER RECIPES

RASPBERRY AND HAZELNUT CAKE

VANILLA MACARON

FLEUR DE BRONTE, PISTACHIO AND BALI GRAND CRU CHOCOLATE

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