Hazelnut spread

The utmost indulgence, perfect for filling and spreading. Two variants: smooth and textured.

Recipe

  1. Hazelnut spread

Hazelnut spread

ingredients preparation
  • 800g
    PRN-PIE502BY
  • 600g
    NPN-HA1BY
  • 60g
    Cacao powder
  • 460g
    CHM-Q41ALUN

Melt the chocolate and praline with the hazelnut paste at 45°C.
Add the cocoa and mix well with a cutter or hand blender.
Precristallize at 25 ºC and pipe in pots. Crystallize at 16 ° C for 24 hours.