Chocolate hazelnut spread

Conching is the art of precision. The right proportions, the right time and the right fluidity… it reminds me of a delightful chocolate spread. Made with a heavenly dark gianduja and the delicate hints of hazelnut praline. Is there any more rewarding treat on a piece of bread?


Created by
  • Russ Thayer - Chef Callebaut, Chocolate Academy Canada

Chocolate hazelnut spread

ingredients preparation
  • 280g
    36% cream

Boil to 80°C in a saucepan.

  • 170g
  • 15g
    sunflower oil

Add to previous mixture.

  • 130g
  • 270g

Pour previous mixture over the chocolate and gianduja.

Pipe in little jars at 28°C.

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