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 |
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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 |