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?
Recipe
Chocolate hazelnut spread
| ingredients | preparation |
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Boil to 80°C in a saucepan. |
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Add to previous mixture. |
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Pour previous mixture over the chocolate and gianduja. |
Pipe in little jars at 28°C. |
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