Chocolate spread - Niet finaal

Here's the recipe for a homemade chocolate spread featuring genuine Belgian chocolate in the lead role. By picking chocolates with a lower fluidity, you're sure to create the right, smooth texture: soft and easy to spread. Can be stored at room temperature for about 5-6 months.


Created by
  • Philippe Vancayseele - Master Chocolatier Senior, Montreal Chocolate Academy™ Training Center

Chocolate spread

ingredients preparation
  • 200g
    35% cream
  • 200g
    invert sugar

Bring to the boil.

  • 160g
  • 240g
  • 60g
    butter oil
  • 130g
    sunflower oil

Pour over the cream and sugar mixture.

Mix well and crystallise between 22-24°C. Pour into glass pots and leave to cool.
Shelf life: approx. 5-6 months.

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