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Gourmet Recipes
Spread
Made with Cooking Range Caramelia 36% milk chocolate
1 stepRecipe Step by Step
01
SPREAD
115g Unsweetened condensed milk
40g Glucose
190g CARAMÉLIA 36%
40g 50% ALMOND & HAZELNUT PRALINÉ
Heat together the unsweetened condensed milk and glucose.
Gradually combine with the melted CARAMÉLIA so that a good emulsion forms.
Add the ALMOND & HAZELNUT PRALINÉ.
Pour the mixture into pots and store in the refrigerator for a maximum of 2 weeks.
Gradually combine with the melted CARAMÉLIA so that a good emulsion forms.
Add the ALMOND & HAZELNUT PRALINÉ.
Pour the mixture into pots and store in the refrigerator for a maximum of 2 weeks.