Alunga praliné spread with almonds hazelnuts and praliné grains
This chocolate spread is a gourmet recipe with small pieces of caramelized hazelnuts.
Recipe
Created by
- Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_fm_bc-481x481/public/externals/22a02347f55bb6affef323d7a96389e0.jpeg?itok=_MoY2Bne)
Chocolate x Praliné Spread
ingredients | preparation |
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Melt at 34°C |
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Pour over |
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Add |
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Add Then mix |