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    Chocolate Spread

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    Panagiotis Polychronis
    This chocolate spread recipe uses Valrhona chocolate and whole hazelnuts blended together with unsweetened concentrated milk and honey to create a chocolate spread. The recipe calls for roasting and skinning hazelnuts before blending them with melted chocolate in a food processor, then gradually adding boiled concentrated milk and honey. The spread is refrigerated for 2 hours before serving and can be topped with caramelized hazelnut pieces for crunch.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Chocolate Spread

    Uploaded by

    Panagiotis Polychronis
    211 views1 page
    This chocolate spread recipe uses Valrhona chocolate and whole hazelnuts blended together with unsweetened concentrated milk and honey to create a chocolate spread. The recipe calls for roasting and skinning hazelnuts before blending them with melted chocolate in a food processor, then gradually adding boiled concentrated milk and honey. The spread is refrigerated for 2 hours before serving and can be topped with caramelized hazelnut pieces for crunch.

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    Chocolate spread

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    This chocolate spread recipe uses Valrhona chocolate and whole hazelnuts blended together with unsweetened concentrated milk and honey to create a chocolate spread. The recipe calls for roasting and skinning hazelnuts before blending them with melted chocolate in a food processor, then gradually adding boiled concentrated milk and honey. The spread is refrigerated for 2 hours before serving and can be topped with caramelized hazelnut pieces for crunch.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    211 views1 page

    Chocolate Spread

    Uploaded by

    Panagiotis Polychronis
    This chocolate spread recipe uses Valrhona chocolate and whole hazelnuts blended together with unsweetened concentrated milk and honey to create a chocolate spread. The recipe calls for roasting and skinning hazelnuts before blending them with melted chocolate in a food processor, then gradually adding boiled concentrated milk and honey. The spread is refrigerated for 2 hours before serving and can be topped with caramelized hazelnut pieces for crunch.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Chocolate spread

    A creation by l'Ecole du Grand Chocolat Valrhona


    Prepared by Valrhona Le Noir 61%
    Valrhona Le Blanc 35%
    By 4 people
    Preparation : 25 minutes of preparation
    INGREDIENTS
    100 g whole hazelnuts, 75 g Le Lait 39% chocolate, 75 g Le
    Noir 61% chocolate, 200 g unsweetened concentrated whole
    milk, 1 tablespoon honey

    PREPARATION
    Place the whole hazelnuts in a 150°C oven (thermostat 5) for around ten minutes.
    Let cool for a few minutes then remove the skin.
    Place in the bowl of your food processor and grind until you obtain a liquid paste. Directly add the already melted
    chocolate into the food processor.
    Bring the concentrated milk and the honey to a boil then add 1/3 of this mixture into the bowl of your food processor.
    Mix, gradually adding the milk-honey mixture.
    Store in the refrigerator for 2 hours before serving.
    IDEA OF JULIE
    Don't hesitate to add bits of slightly grinded caramelized hazelnuts for a crunchy touch!

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