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

Chocolate x Praliné Spread

ingredients preparation
  • 320g
    CHM-Q41ALUN

Melt at 34°C

  • 1400g
    PRN-MX50CBY

Pour over

  • 60g
    grape seed oil

Add

  • 80g
    NCB-HD703-BY

Add

Then mix