Crunchy almond chocolate spread

This homemade spread has it all: creamy, caramelly chocolate, crisp and the satisfying smooth mouthfeel of almond praline. A delicious hot seller for your gourmet chocolate store and bakery.


Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Crunchy almond and chocolate spread

Ingredients Preparation
  • 100g
    rapeseed oil
  • 100g
    anhydrous butter
  • 180g
    Almond praline
  • 400g
    almond paste
  • 570g
  • 150g
    Pailleté Feuilletine
  • 5g
  • 5g

Mix together and emulsify.
Leave to cool to 22°C.
Pour into jars.
Tip: Use toothpaste tubes.

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