Frédéric Bau, École du Grand Chocolat Valrhona

Homemade Chocolate Spread

Name: Homemade Chocolate Spread
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Serves 6–8
Ingredients: 1 ½ oz. (40 g) whole blanched* almonds; 5 ⅔ oz. (160 g) whole hazelnuts; 1 ¾ cups (400 ml) whole milk; ½ cup (2 ¼ oz./60 g) powdered milk; 2 tablespoons (40 g) honey; 5 ½ oz. (150 g) milk chocolate, 40 percent cocoa; 5 ½ oz. (150 g) milk chocolate, 40 percent cocoa; Either 5 ½ oz. (150 g) bittersweet chocolate, 60 percent cocoa; Or 5 oz. (140 g) bittersweet chocolate, 70 percent cocoa; Or 5 oz. (140 g) bittersweet chocolate, 70 percent cocoa; Or 5 oz. (140 g) bittersweet chocolate, 70 percent cocoa

Preparation info

Serves
6–8

Difficulty
Easy
Ready in
40 min

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

1 ½ oz. (40 g) whole blanched* almonds
5 ⅔ oz. (

Starter
Microwave
Vegetarian
Gluten-free

Method

Sterilize your jars before using them: leave them in a 200°F (90°C–95°C) oven for 20 minutes.

Preheat the oven to 300°F (150°C). Place the almonds and hazelnuts in the oven and roast until they are a nice amber color right through. This should take about 10 minutes.

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