Dark chocolate spread

This recipe for fresh, homemade chocolate spread is based on dark chocolate for an intense taste. It's made like a cream-based ganache, using dark chocolate with a low fluidity – indicated with 💧💧. It will yield a delicious product with an intense chocolate taste that's easy to spread. 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 -

Dark chocolate spread

Ingredients Preparation
  • 301g
Melt at 50°C.
  • 113g
    rice oil
  • 195g
    roasted almond paste
  • 389g
  • 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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