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

STRAWBERRY PAVLOVA

BRIOCHE TART WITH PLUMS AND THICK CREAM

I LOVE STRAWBERRIES

HOMEMADE CHOCOLATE SPREAD

Informations and materials

RECIPE STEPS

1. Ingredients

2. For homemade praline

3. -

4. -

5. -

6. -

7. -

8. -

9. -

10. -

11. -

12. -

13. -

14. -

15. -

OTHER RECIPES

STRAWBERRY PAVLOVA

BRIOCHE TART WITH PLUMS AND THICK CREAM

I LOVE STRAWBERRIES

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