Milk chocolate spread

  Homemade spreads with real chocolate are immensely popular. In this recipe, we use milk chocolate for a lovely creamy and caramelly taste. To obtain that perfectly smooth, soft and spreadable texture, we recommend using milk chocolates with less fluidity, indicated with 💧💧. Shelf life is around 6 months when kept in optimal storage conditions: 16°C and away from light.
 

Recipe

Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -
  1. Milk chocolate spread

Milk chocolate spread

ingredients preparation
  • 325g
    C823NV
 Melt at 50°C.
  • 110g
    rice oil
  • 188g
    roasted almond paste
  • 375g
    PRAMA
  • 2g
    soy lecithin

Add, emulsify and bring to 23°C. Pour into a container and leave to cool at 16°C immediately.