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.


Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

Milk chocolate spread

Ingredients Preparation
  • 325g
Melt at 50°C.
  • 110g
    rice oil
  • 188g
    roasted almond paste
  • 375g
    Almond praline
  • 2g
    soy lecithin

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

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