Chocolate hazelnut spread
Conching is the art of precision. The right proportions, the right time and the right fluidity… it reminds me of a delightful chocolate spread. Made with a heavenly dark gianduja and the delicate hints of hazelnut praline. Is there any more rewarding treat on a piece of bread?
- Level:
-
Easy
Chocolate hazelnut spread
Ingredients: Chocolate hazelnut spread
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280 g36% cream
Preparation: Chocolate hazelnut spread
Boil to 80°C in a saucepan.
Ingredients: Chocolate hazelnut spread
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170 gPRA-CLAS
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15 gsunflower oil
Preparation: Chocolate hazelnut spread
Add to previous mixture.
Ingredients: Chocolate hazelnut spread
Preparation: Chocolate hazelnut spread
Pour previous mixture over the chocolate and gianduja.
Emulsify.
Pipe in little jars at 28°C.
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