Recipes
Spreadable with Hazelnut and Milk Chocolateby Salvatore Toma
Kind of sweet: Chocolate products
Copyright photo
Component 1Spreadable
Ingredients
2250 gr | Milk Chocolate Chiara |
3000 gr | TGT Hazelnut Fine Praline |
300 gr | Hazelnut Paste |
900 gr | Sunflower seeds oil |
200 gr | Dark Cocoa Powder 22/24 |
Method
Temper the Milk Chocolate Chiara, in the meanwhile pour into the mixer the TGT Hazelnut Fine Praline, the Hazelnut Paste and mix together. Emulsify Dark Cocoa Powder 22/24 with the sunflower oil and add the mixture to the paste. Add Milk Chocolate Chiara.
Preparation
Pour the spreadable into vase, let cool down in fridge till its complete hardening, then let crystallyze for at least 24 hours in a fresh room.
Stock at 16-18°C.
Presentation
Label and store in a cool, dry place.