Alunga praliné spread with almonds hazelnuts and praliné grains

This chocolate spread is a gourmet recipe with small pieces of caramelized hazelnuts.

Recipe

Created by
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Chocolate x Praliné Spread

Ingredients Preparation
  • 320g
    Alunga™

Melt at 34°C

  • 1400g
    Praliné 50% Almonds Hazelnuts

Pour over

  • 60g
    grape seed oil

Add

  • 80g
    Deodorized Cocoa Butter

Add

Then mix

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