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

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