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Milk Chocolate and Hazelnut Brittle Spreadable Cream
Chocolate in all its forms

Milk Chocolate and Hazelnut Brittle Spreadable Cream

Creams
Hazelnut-flavoured spreadable cream with Ambra 40% milk chocolate and crunchy flakes.
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Components
1. Milk Chocolate and Hazelnut Brittle Spreadable Cream
750 g Fine TGT Hazelnut Praline
75 g Hazelnut Paste
45 g Cocoa 22/24 Dark
225 g Peanut seed oil
1000 g Ambra Milk Chocolate (Tempered)
175 g Crunchy Flakes

Put the Hazelnut Praline Cream and the Hazelnut Paste in the stand mixer with the leaf attachment.

Emulsify the cocoa powder with the oil.

Slowly add the Milk Chocolate and the crunchy Flakes to the stand mixer.

Assembly and decoration

Once the cream has been prepared, pour it into the glass pots and leave to set in the fridge as long as necessary.

Leave to rest for 12 hours in a cool room and then seal the pots.

Tips from the chef

Make a small sample to test out the softness, creaminess and spreadability, until reaching the desired consistency.

A base recipe you can use as a starting point for your own creations by adding inclusions, flavourings or spices.

It’s possible to develop bases for other spreadable creams by modifying the praline cream.

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Chocolate in all its forms
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