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Corman Artisan

Baker-Pastry chef - Chocolatier-Ice confectioner

Chocolate spread

Preparation

150 g dark chocolate
50 g hazelnut paste
100 g Sélection cream 35 % fat
50 g glucose
40 g honey
100 g Liquid Clarified Butter 99,9 % fat
You can replace the 150 g dark chocolate with 175 g milk chocolate.

Did you know ?

You can replace the 150 g dark chocolate with 175 g milk chocolate.


Corman'products of the recipe