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Recipe Step by Step
Coconut & Almond Spread
2125g PRALINE AMANDE 55% ET COCO 12
400g BAHIBE LACTEE 46%
Melt the milk couverture at 115-120°F (45-50°C) then mix with the praline. Heat the mix to 115°F (45°C) then leave to harden at 75-80°F (25-26°C). Fill the pots and put them in the refrigerator to set. That way, your spread will harden but the fats will not separate, giving it a good texture and making it easier to preserve. Keep your pots of spread away from light in a refrigerator at 40°F (4°C) or 60°F (16°C). So that your pots are enjoyed at their spreadable best, make sure they are at about 70°F (20°C).