Almond spread

Here's a recipe to make a variation on the classic nut spread. Almonds take the lead role, instead of the more commonly used hazelnuts. What can you expect? A smooth and very creamy, nutty spread with a slightly paler, golden colour, yet pronounced almond flavours. The secret is in creating the right mix. Here we use pure almond paste, praline and chocolate to create that perfect balance in taste and end up with a perfectly spreadable mix. 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 -

Almond spread

Ingredients Preparation
  • 231g

Melt at 35°C.

  • 192g
    almond paste
  • 385g
  • 192g
    butter oil PF28

Add, emulsify and bring to 23°C. Pour into a container and leave to cool at 16°C immediately. Place a lid on the container after crystallisation.

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