Cream spread with spices and Zéphyr™ Caramel


Created by
  • Ramon Morató - Global Creative Innovation Leader for the Cacao Barry® brand

Spicy biscuit

Ingredients Preparation
  • 300g
  • 180g
    demerara sugar
  • 210g
    Muscavado sugar
  • 400g
    A.P. flour
  • 10g
    baking powder
  • 4g
  • 10g
    spice mix
  • 75g
    whole egg(s)


  • 75g
    whole egg(s)
  • 30g


Mix well, roll it out and cool.
Cut into cubes like a crumble and cook at about 160ºC (1).
Once cooked, set aside.

Spreading cream with Cara Nougatine™

Ingredients Preparation

Mix with 180 g of the spicy biscuit

Place it in a food processor to blitz the two together.

  • 1500g
    Cara Nougatine™
  • 300g
    Zéphyr™ Caramel
  • 360g
    dry butter
  • 18g
    Maldon salt
  • 18g
    spice mix
  • 12g
    mandarin zest

Add with 180 g of spicy biscuit

Pre-crystallise at 23ºC.


Once the cream has pre-crystallised, pour it into glass jars.
Cover, label and set aside in a cool, dry place.

(1) Cooking temperatures are subject to ovens brand and type.

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