“Classic” recipe

ALUNGATM CHOCOLATE SPREAD

WITH PIEDMONT HAZELNUTS
Recipe for 10 x 200 g jars
T h i s r e c i p e i s a l ove l y c o m b i n a t i o n o f m i l k c h o c o l a te
a n d h a z e l n u t s . I t s d i f fe r e n c e i s t h e u s e o f h a z e l n u t
p ra l i n e fro m P i e d m o n t , w h i c h g i ve s i t a p l e a s a n t a n d
i n t e n s e f l avo u r .
At 40°C, melt 480g AlungaTM 41% milk couverture chocolate

Pour
1500 g Piedmont Hazelnut Praline 50%
6 g fleur de sel

Add 90 g hazelnut oil

Mix well,
and let the mixture cool to 24°C

Fill each pot with 200 g of spread

Leave to rest for 12 hours for the best texture.

Chef's tip: To get the right flow for the spread, it is

important that the chocolate crystallises. The spread will
then have a more pleasant texture.

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Alunga™ 41% Min. Cocoa Praline 50% Piedmont Hazelnuts

CHM-Q41ALUN-E4-U72 4 x 5 kg PRN-PIE502BY-T60 2 x 5 kg
CHM-Q41ALUN-E1-U68 6 x1 kg

Cost per jar €3.16 ex VAT Container cost €0.60 ex VAT

Total cost: €3.76 ex VAT

Legal labelling requirements

MILK CHOCOLATE
SPREAD WITH
PIEDMONT HAZELNUTS

Ingredients: Piedmont hazelnuts (36%); sugar; milk

chocolate (23%) (sugar cocoa paste, cocoa butter, whole
milk powder, skimmed milk powder, emulsifier: soy
lecithin, sunflower lecithin; natural vanilla flavouring);
hazelnut oil; fleur de sel.

Possible cross-contamination of allergens* during processing:

M a y c o n ta i n : o t h e r n u t s .

N u t r i t i o n a l i n fo r m a t i o n fo r 1 0 0 g :
E n e r g y : 3 0 9 kc a l / 1 2 9 8 k J
To ta l fa t : 1 2 . 9 g
S a t u ra te d fa t t y a c i d s : 5 . 6 g
Av a i l a b l e c a r b o hyd ra te s : 4 5 . 9 g
Sugars (mono-disaccharides): 45.3 g
Fibre: 1.1 g
To ta l p ro te i n : 2 . 4 g
Salt: 0.25 g

* D o n ’ t fo r g e t t o p u t t h e a l l e r g e n s i n b o l d t h a t m a y b e
p r e s e n t i n yo u r w o r k s h o p d u r i n g p r e p a ra t i o n .
 “Classic” recipe

ALUNGATM CHOCOLATE SPREAD WITH HAZELNUT

AND ALMOND PRALINE AND PRALINE GRAINS
Recipe for 10 x 200 g jars
This spread is a delicious recipe with little pieces of
c a ra m e l i s e d h a z e l n u t s .
At 34°C, melt 320g AlungaTM 41% milk couverture chocolate

Pour 1400 g Almond-Hazelnut Praline 50%

Add
60 g grape seed oil
80 g melted cocoa butter

Mix well

Finally add 140 g praline grains

Mix gently and let the mixture cool to 24°C

Fill each pot with 200 g of spread

Rest for 12 hours for

the perfect texture.

Chef's tip: Use the chocolate at 28°C instead of 34°C for a

firmer texture. You can alternate the layers of spread and
praline grains for a mille-feuille effect.

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Praline grains
NAN-CR-HA5013-T66 3 x 1 kg

S OY
Alunga™ 41% Min. Cocoa Deodorised cocoa butter
CHM-Q41ALUN-E4-U72 4 x 5 kg 100% pure cocoa butter
CHM-Q41ALUN-E1-U68 6 x1 kg NCB-HDO3-655 4 x 4 kg - bucket
NCB-HD703-BYEO-654 4 x 3 kg - bucket
NCB-HD702-BYEX-U68 6 x 1 kg - bag Hazelnut / Almond praline 50%
PRN-MX50CBY-685 2 x 10 kg
PRN-MX50CBYE4-T60 2 x 5 kg
PRN-MX50CBYE4-19A 6 x 1 kg
Cost per jar €2.27 ex VAT Container cost €0.60 ex VAT

Total cost: €2.87 ex VAT

Legal labelling requirements

MILK CHOCOLATE
SPREAD WITH
ALMONDS
AND HAZELNUTS

Ing red ie n t s : s u g a r; h a ze lnu t s ; a lmo nds ; m i l k c h oc ol a te

(1 6 %) ( s u g a r, co co a pa s te , co co a b u t ter , wh ol e
mil k pow de r, s k im m e d mi lk pow de r, em u l s i fi er : s oy
lec ithin, na t u ra l va nil l a f l avo u ring ) ; ca ra m el i s ed s u ga r ;
c oc oa b u t te r; g ra pe s e e d o il ; e m u l s ifi er : m on o- a n d
dig lyce ride s o f fa t t y a cids , s u nf l owe r l ec i t h i n < 1 % .

Possible cross-contamination of allergens* during processing:

May contain: other nuts.

N u t r i t i o na l i nfo r ma t i o n fo r 1 0 0 g :
E n e rg y: 552 kca l / 2297.2 kJ
To ta l fa t : 36.2 g
S a t u ra te d fa t t y a cids : 13.6 g
Ava il a b l e ca rb o hyd ra te s : 47 . 6 g
S u g a rs ( m o no -d is a ccha rid e s ) : 4 5 . 9 g
F ib re : 4.8 g
To ta l pro te in: 7.7 g
S a l t : 0.040 g

* D o n ’ t fo r g e t t o p u t t h e a l l e r g e n s i n b o l d t h a t m a y b e
p r e s e n t i n yo u r w o r k s h o p d u r i n g p r e p a ra t i o n .
 “Classic” recipe

EXTRA-BITTER GUAYAQUIL
CHOCOLATE SPREAD WITH
ALMOND - HAZELNUT PRALINE
Recipe for 10 x 200 g jars
T h e c o m b i n a t i o n o f E x t ra - B i t te r G u a ya q u i l 6 4 % a n d s a l t
e n h a n c e s t h e a ro m a t i c n o te s . T h i s s p r e a d i s fo r a n y o n e
w h o l ove s c o c o a a n d n u t s !
Melt at 34°C
300 g Extra Bitter Guayaquil 64% dark couverture chocolate
100 g Grand Caraque

Pour
1500 g hazelnut-almond praline 50%
6 g fleur de sel

Add 180 g grape seed oil

Mix well

Finally, add 150 g cocoa nibs

Mix and let the mixture cool to 24°C

Fill each pot with 200 g of spread

Leave to rest for 12 hours for the best texture.

Chef's tip: Lightly blend the cocoa nibs to intensify and

develop the powerful flavour of the roast bean. Toast again
for more character.

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Cocoa nibs 100% cocoa

NIBS-S-609 4 x 1 kg
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Extra-Bitter Guayaquil 64% Min. Cocoa
AN
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CHD-P64EBPU-804 20 kg PRN-MX50CBY-685 2 x 10 kg
CHD-P64EBPU-E4-U72 4 x 5 kg PRN-MX50CBYE4-T60 2 x 5 kg
CHD-P64EBPU-126 10 x 2.5kg PRN-MX50CBYE4-19A 6 x 1 kg Grand Caraque 100% cocoa
(Block) NCL-4C501-BY-654 4 x 3 kg

Cost per jar €2.38 ex VAT Container cost €0.60 ex VAT

Total cost: €2.98 ex VAT

Legal labelling requirements

DARK CHOCOLATE
SPREAD WITH ALMONDS
AND HAZELNUTS

Ingredients: sugar; hazelnuts; almonds; dark

c h o c o l a te ( 1 3 % ) ( c o c o a p a s te , s u g a r , c o c o a b u t t e r ,
Ec u a d o r c o c o a p a s te , e m u l s i fi e r : s oy l e c i t h i n , n a t u ra l
v a n i l l a f l avo u r i n g ) ; g ra p e s e e d o i l ; c o c o a g ra i n s ; c o c o a
p a s te ; s a l t < 1 % ; e m u l s i fi e r : m o n o - a n d d i g l yc e r i d e s o f
fa t t y a c i d s , s u n f l o we r l e c i t h i n < 1 % .

Possible cross-contamination of allergens* during processing:

May contain: other nuts.

N u t r i t i o n a l i n fo r m a t i o n fo r 1 0 0 g :
E n e r g y : 5 2 3 kc a l / 2 1 7 4 . 6 k J
To ta l fa t : 3 6 . 5 g
S a t u ra te d fa t t y a c i d s : 1 2 . 4 g
Av a i l a b l e c a r b o hyd ra te s : 4 7 . 7 g
Sugars (mono-disaccharides): 38.8 g
Fibre: 5.7 g
To ta l p ro te i n : 6 . 8 g
Salt: 0.206 g

* D o n ’ t fo r g e t t o p u t t h e a l l e r g e n s i n b o l d t h a t m a y b e
p r e s e n t i n yo u r w o r k s h o p d u r i n g p r e p a ra t i o n .
“Classic” recipe

CHOCOLATE SPREAD WITH GIANDUJA

LACTÉE SUPÉRIEURE AND
CARAMELISED NUTS
Recipe for 10 x 200 g jars
Fo r fa n s o f c h o c o l a te a n d n u t s , t h i s r e c i p e c o m b i n e s
d e l i c i o u s i n g r e d i e n t s fo r a wo n d e r fu l ta s te e x p e r i e n c e !

Melt at 34°C
210 g Lactée Supérieure 38% milk couverture chocolate
500 g Gianduja Plaisir Lait

Pour 1000 g Hazelnut Praline 50%

Add
60 g grape seed oil
80 g melted cocoa butter

Mix well

Finally, add
50 g chopped La Mancha pieces - Whole caramelised pistachios
50 g chopped Marcona pieces - Caramelised almonds
50 g chopped Morella pieces - Whole caramelised hazelnuts
Chef's tip: Play the card of 100% hazelnut by only using
Mix gently and let the mixture cool caramelised hazelnuts
to 24°C

Fill each pot with 200 g of spread.

Rest for 12 hours for

the perfect texture.
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Morella pieces La Mancha pieces Marcona pieces

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NAN-SA-MOR70WH-T66 NAO-SA-MAN70WH-T66 NAN-SA-MAR70WH-T66
3 x 1 kg 3 x 1 kg 3 x 1 kg
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Lactée Supérieure 38% Min. Cocoa

CHM-O38LSUP-804 20 kg
CHM-O38LSUP-E4-U72 4 x 5 kg
CHM-O38LSUP-126 10 x 2.5 kg Gianduja Plaisir Lait Hazelnut Praline 50%
(Block) GIM-P1PLAIS-LN-606 PRN-HA50CBY-E0-T60 2 x 5 kg

Cost per jar €2.48 ex VAT Container cost €0.60 ex VAT

Total cost: €3.08 ex VAT

Legal labelling requirements

GIANDUJA MILK
CHOCOLATE AND
HAZELNUT SPREAD
WITH CARAMELISED
NUTS
Ingredients: milk chocolate and hazelnuts (25%) (sugar,
hazelnuts, cocoa butter, whole milk powder, cocoa paste,
skimmed milk powder, emulsifier: soy lecithin, natural vanilla
powder); hazelnuts; sugar; milk chocolate (10%) (sugar, cocoa
paste, cocoa butter, whole milk powder, cocoa paste, emulsifier:
soy lecithin, natural vanilla flavouring, salt); cocoa butter; grape
seed oil; caramelised nuts (hazelnuts, pistachios, almonds);
emulsifier: mono- and diglycerides of fatty acids, sunflower
lecithin <1%.

Possible cross-contamination of allergens* during processing:

May contain: other nuts.

N u t r i t i o n a l i n fo r m a t i o n fo r 1 0 0 g :
E n e r g y : 5 4 1 kc a l / 2 2 5 6 . 5 k J
To ta l fa t : 3 3 . 4 g
S a t u ra te d fa t t y a c i d s : 1 8 . 7 g
Av a i l a b l e c a r b o hyd ra te s : 4 8 . 5 g
Sugars (mono-disaccharides): 48.1 g
Fibre: 4.7 g
To ta l p ro te i n : 9 . 6 g
Salt: 0.439 g

* D o n ’ t fo r g e t t o p u t t h e a l l e r g e n s i n b o l d t h a t m a y b e
p r e s e n t i n yo u r w o r k s h o p d u r i n g p r e p a ra t i o n .
“Classic” recipe

LACTÉE SUPÉRIEURE CHOCOLATE SPREAD

WITH ALMOND AND HAZELNUT FEUILLETINE
Recipe for 10 x 200 g jars
This recipe is delicious with its combination of chocolate,
a l m o n d s a n d h a z e l n u t s . T h e Pra l i n Fe u i l l e t i n e ™ a d d s a
c r u n c hy s u r p r i s e t o t h i s s p r e a d !
At 40°C, melt 480 g Lactée Supérieure milk couverture chocolate 38%

Pour
1050 g Almond / Hazelnut praline 50%
450 g Pralin Feuilletine™
6 g fleur de sel

Add 100 g hazelnut oil

Mix well, and let the mixture cool to 24°C

Fill each pot with 200 g of spread

Leave to rest for 12 hours for the best texture.

Chef's tip: Top the spread with roasted almonds,

caramelised hazelnuts and hazelnut skins to surprise your
customers and add texture.

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Lactée Supérieure 38% Min. Cocoa Hazelnut / Almond praline 50% Pralin FeuilletineTM
CHM-O38LSUP-804 20 kg PRN-MX50CBY-685 2 x 10 kg FNN-X23PFBO-656 4 x 5 kg
CHM-O38LSUP-E4-U72 4 x 5 kg PRN-MX50CBYE4-T60 2 x 5 kg FNN-X23PFBO-E4-T43 6 x 1 kg
CHM-O38LSUP-126 10 x 2.5 kg PRN-MX50CBYE4-19A 6 x 1 kg
(Block)

Cost per jar €2.52 ex VAT Container cost €0.60 ex VAT

Total cost: €3.12 ex VAT

Legal labelling requirements

MILK CHOCOLATE
SPREAD WITH ALMONDS,
HAZELNUTS AND CRÊPE
DENTELLE PIECES

Ingredients: sugar; milk chocolate (23%) (sugar, cocoa butter,

whole milk powder, cocoa paste, emulsifier, soy lecithin,
natural vanilla flavouring, salt); hazelnut and almond paste
(sugar, hazelnuts, almonds, vegetable fat (sunflower), whole
milk powder; cocoa butter, Ivory Coast cocoa paste, emulsifier:
soy lecithin, milk fat, natural vanilla flavouring); almonds;
hazelnuts; finely crushed biscuit (wheat flour, sugar, butter
concentrate (milk), milk sugar, milk proteins, salt, malt extract
(barley), raising agent E500ii); hazelnut oil; emulsifier: mono-
and diglycerides of fatty acids, sunflower lecithin <1%.

Possible cross-contamination of allergens* during processing:

May contain: soy, gluten, other nuts.

N u t r i t i o n a l i n fo r m a t i o n fo r 1 0 0 g :
E n e r g y : 5 4 4 kc a l / 2 2 6 7 . 4 k J
To ta l fa t : 3 5 . 7 g
S a t u ra te d fa t t y a c i d s : 1 2 . 7 g
Av a i l a b l e c a r b o hyd ra te s : 4 9 . 3 g
Sugars (mono-disaccharides): 46.4 g
Fibre: 4.1 g
To ta l p ro te i n : 7 . 3 g
Salt: 0.394 g

* D o n ’ t fo r g e t t o p u t t h e a l l e r g e n s i n b o l d t h a t m a y b e
p r e s e n t i n yo u r w o r k s h o p d u r i n g p r e p a ra t i o n .
 “Classic” recipe

RECIPE FOR ZÉPHYRTM CARAMEL CHOCOLATE

SPREAD WITH VALENCIA ALMONDS
Recipe for 10 x 200 g jars
Z é p hy r ™ Ca ra m e l b r i n g s a c o n d e n s e d m i l k c a ra m e l
f l avo u r w i t h b i s c u i t y n o te s , e vo k i n g t h e a ro m a s o f d u l c e
de leche.
Melt at 34°C 400 g ZéphyrTM Caramel 35% white chocolate

Pour
1400 g Valencia Almond praline 50%
6 g fleur de sel

Add 60 g hazelnut oil

Finally, add 140 g ZéphyrTM Caramel 35% crystallised pieces

Mix well, and let the mixture cool to 24°C

Fill each pot with 200 g of spread

Leave to rest for 12 hours for the best texture.

Chef's tip: Add pieces of home-made nougatine for special

occasions.

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Zéphyr™Caramel 35% Min. Cocoa Valencia Almond Praline 50%

CHK-N35ZECA-E4-U70 4 x 2.5 kg PRN-VAL50BBY-T60 2 x 5 kg

Cost per jar €3.50 ex VAT Container cost €0.60 ex VAT

Total cost: €4.10 ex VAT

Legal labelling requirements

CARAMEL WHITE
CHOCOLATE SPREAD
WITH VALENCIA
ALMOND PRALINE

Ing red ie n t s : a lmo nds ( 35% ) , s u g a r; wh i te c h oc ol a te

with ca ra m e l ( 27% ) ( co co a b u t te r; s u g a r , wh ol e m i l k
powder, s k im m e d mi lk pow de r, w hey p owd er (m i l k ) ,
caram el is e d s u g a r, e m u l s ifie r: s oy l e c i t h i n , n a t u ra l
vanilla f l avo u ring , s a l t ) ; h a ze lnu t o il ; s a l t , em u l s i fi er :
s u n f l owe r l e cit hin <1% .

Possible cross-contamination of allergens* during processing:

May contain: other nuts.

N u t r i t i o n a l i n fo r m a t i o n fo r 1 0 0 g :
E n e r g y : 5 4 4 kc a l / 2 2 6 7 . 4 k J
To ta l fa t : 3 5 . 7 g
S a t u ra te d fa t t y a c i d s : 1 2 . 7 g
Av a i l a b l e c a r b o hyd ra te s : 4 9 . 3 g
Sugars (mono-disaccharides): 46.4 g
Fibre: 4.1 g
To ta l p ro te i n : 7 . 3 g
Salt: 0.394 g

* D o n ’ t fo r g e t t o p u t t h e a l l e r g e n s i n b o l d t h a t m a y b e
p r e s e n t i n yo u r w o r k s h o p d u r i n g p r e p a ra t i o n .
“Creative” recipe

MANGO PASSION FRUIT HAZELNUT

CHOCOLATE SPREAD
Recipe for 10 x 200 g jars
This r ec ipe is a c hoc ol a te s p re a d w it h t ro p ica l fru it fo r
a fresh flavour , perfe ct fo r s u m m e r.

Heat to 110 °C
480 g passion fruit pulp 690 g caster sugar
240 g mango pulp 120 g glucose powder
240 g single cream 35% fat 180 g glucose syrup DE40

Blend in
70 g hazelnut praline 50% 30 g cold butter
2 g sunflower oil 100 g cocoa butter

Once the mixture is smooth, fill each pot with 200 g

Do not close the lids until the mixture is completely cool

Leave to rest for 12 hours for the best texture.

Chef's tip: Add mint or spice for even more freshness!

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Hazelnut Praline 50% Deodorised cocoa butter

PRN-HA50CBY-E0-T60 2 x 5 kg 100% pure cocoa butter
NCB-HDO3-655 4 x 4 kg - bucket
NCB-HD703-BYEO-654 4 x 3 kg - bucket
NCB-HD702-BYEX-U68 6 x 1 kg - bag

Cost per jar €1.24 ex VAT Container cost €0.60 ex VAT

Total cost: €1.84 ex VAT

Legal labelling requirements

MANGO AND PASSION

FRUIT HAZELNUT
CHOCOLATE SPREAD

I n g r e d i e n t s : s u g a r ; p a s s i o n fr u i t p u l p ( 2 2 % ) ; g l u c o s e
sy r u p ; s i n g l e c re a m ; m a n g o p u l p ( 1 1 % ) ; c o c o a b u t t e r ;
h a z e l n u t s ; u n s a l te d b u t t e r ; e m u l s i fi e r : m o n o - a n d
d i g l yc e r i d e s o f fa t t y a c i d s , s u n f l owe r l e c i t h i n < 1 % .

Possible cross-contamination of allergens* during processing:

May contain: Milk, other nuts.

D o e s n o t ta ke i n t o a c c o u n t a l l e r g e n s
fr o m e x t e r n a l i n g r e d i e n t s

N u t r i t i o n a l i n fo r m a t i o n * * fo r 1 0 0 g :
E n e r g y : 4 3 0 kc a l / 1 8 1 2 . 9 k J
To ta l fa t : 1 0 . 7 g
S a t u ra te d fa t t y a c i d s : 5 . 4 g
Av a i l a b l e c a r b o hyd ra te s : 8 3 . 1 g
Sugars (mono-disaccharides): 82.9 g
Fibre: 0.2 g
To ta l p ro te i n : 0 . 3 g
Salt: 0.009 g

*Don’t forget to put the allergens in bold that may be present in

other ingredients used and in your workshop during preparation.
** Only covers Barry Callebaut ingredients
“Creative” recipe

ZÉPHYRTM CARAMEL CHOCOLATE SPREAD

WITH PUMPKIN SEEDS
Recipe for 10 x 200 g jars
T h i s s p r e a d c o m b i n e s t wo f l avo u r s !
A l m o n d s a n d p u m p k i n s e e d s g o p e r fe c t l y w i t h t h e n o t e s
o f c o n d e n s e d m i l k i n t h e Z é p hy r TM Ca ra m e l .
Home-made pumpkin seed praline

Roast the pumpkin seeds and almonds for 20 minutes at 120°C.

Caramelise
730 g caster sugar
260 g water

Add
410 g lightly roasted pumpkin seeds
70 g roasted whole almonds

Coat the nuts with the caramel then spread on to Silpat

Once cool, blend

Add 70 g of pumpkin seed oil (or a neutral oil) while

blending until you have a smooth praline.

ZephyrTM Caramel pumpkin seed chocolate spread

Melt at 34°C 480 g ZéphyrTM Caramel 35% white chocolate

Pour
1050 g Home-made pumpkin seed praline
4 g fleur de sel

Add 90 g of pumpkin seed oil or a neutral oil

Mix well, and let the mixture cool to 24°C

ETA
Fill each pot with 200 g of spread EG RI
AN
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Leave to rest for 12 hours for the best texture.

Chef's tip: Top the spread with caramelised pumpkin seeds

to surprise your customers and add texture.

Zéphyr™Caramel 35% Min. Cocoa

CHK-N35ZECA-E4-U70 4 x 2.5 kg

Cost per jar €1.30 ex VAT Container cost €0.60 ex VAT

Total cost: €1.90 ex VAT

Legal labelling requirements

CARAMEL WHITE
CHOCOLATE SPREAD
WITH ALMONDS AND
PUMPKIN SEEDS

Ingredients: sugar; white chocolate with caramel (23%)

(cocoa butter; sugar, whole milk powder, skimmed milk
powder, whey powder (milk), caramelised sugar, emulsifier:
soy lecithin, natural vanilla flavouring, salt); pumpkin seeds
(20%); water; rapeseed oil; whole almonds; table salt <1%.

Possible cross-contamination of allergens* during processing:

May contain: other nuts.

Does not take into account allergens

from external ingredients

N u t r i t i o n a l i n fo r m a t i o n * * fo r 1 0 0 g :
E n e r g y : 4 2 7 kc a l / 1 7 9 0 . 2 k J
To ta l fa t : 1 9 . 9 g
S a t u ra te d fa t t y a c i d s : 9 . 1 g
Av a i l a b l e c a r b o hyd ra te s : 5 8 . 2 g
Sugars (mono-disaccharides): 58.1 g
Fibre: 0.6 g
To ta l p ro te i n : 3 . 6 g
Salt: 0.401 g

*Don’t forget to put the allergens in bold that may be present in

other ingredients used and in your workshop during preparation.
** Only covers Barry Callebaut ingredients
“Creative” recipe

HAZELNUT CHOCOLATE SPREAD

STRAWBERRIES RASPBERRIES
Recipe for 10 x 200 g jars
Re d b e r r i e s a n d h a z e l n u t s : a n i d e a l c o m b i n a t i o n fo r
the summer.
Heat to 110°C
480 g raspberry pulp 690 g caster sugar
240 g strawberry pulp 120 g glucose powder
240 g single cream 35% fat 180 g glucose syrup DE40

Blend in
70 g hazelnut praline 50% 30 g cold butter
2 g sunflower lecithin 100 g cocoa butter

Once the mixture is smooth, fill each pot with 200 g

Do not close the lids until the mixture is completely cool

Leave to rest for 12 hours for the best texture.

Chef's tip: Add pieces of home-made nougatine for special

occasions.

S OY

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S OY
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ETA
EG RI
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Hazelnut praline 50% Deodorised cocoa butter

PRN-HA50CBY-E0-T60 2 x 5 kg 100% pure cocoa butter
NCB-HDO3-655 4 x 4 kg - bucket
NCB-HD703-BYEO-654 4 x 3 kg - bucket
NCB-HD702-BYEX-U68 6 x 1 kg - bag

Cost per jar €1.11 ex VAT Container cost €0.60 ex VAT

Total cost: €1.71 ex VAT

Legal labelling requirements

HAZELNUT CHOCOLATE
SPREAD WITH
RASPBERRY AND
STRAWBERRY

I n g r e d i e n t s : s u g a r ; p a s s i o n fr u i t p u l p ( 2 2 % ) ; g l u c o s e
sy r u p ; s i n g l e c re a m ; ra s p b e r r y p u l p ( 1 1 % ) ; c o c o a
b u t te r ; h a z e l n u t s ; u n s a l te d b u t t e r ; e m u l s i fi e r : m o n o -
a n d d i g l yc e r i d e s o f fa t t y a c i d s , s oy l e c i t h i n < 1 % .

Possible cross-contamination of allergens* during processing:

May contain: other nuts.

Does not take into account allergens

from external ingredients

N u t r i t i o n a l i n fo r m a t i o n * * fo r 1 0 0 g :
E n e r g y : 4 2 9 kc a l / 1 8 0 9 . 6 k J
To ta l fa t : 1 0 . 5 g
S a t u ra te d fa t t y a c i d s : 6 . 2 g
Av a i l a b l e c a r b o hyd ra te s : 8 2 . 9 g
Sugars (mono-disaccharides): 82.8 g
Fibre: 0.4 g
To ta l p ro te i n : 0 . 6 g
Salt: 0.009 g

*Don’t forget to put the allergens in bold that may be present in

other ingredients used and in your workshop during preparation.
** Only covers Barry Callebaut ingredients
“Creative” recipe

ZÉPHYRTM CHOCOLATE SPREAD WITH

PISTACHIO PRALINE AND RB1 PIECES
Recipe for 10 x 200 g jars
This recipe plays with the contrast between pistachio and
the tangy flavour of Ruby RB1 chocolate.
Melt at 34°C 320 g ZéphyrTM 34% white chocolate

Pour 1400 g Pistachio Praline 70%

Add
60 g grape seed oil
80 g melted cocoa butter

Mix well

Finally add 140 g Ruby RB1 chocolate pieces

Mix gently and let the mixture cool to 24°C

Fill each pot with 200 g of spread

Leave to rest for 12 hours for the best texture.

Chef's tip: Top with Ruby RB1 chocolate pieces

and caramelised La Mancha pistachios to surprise your
customers and add texture.

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ZéphyrTM 34% Min. Cocoa Pistachio Praline 70% Ruby RB1

CHW-N34ZEPH-804 20 kg PRO-PI701BY-19A 6 x 1 kg CHR-R35RB1-554 2 x 10 kg
CHW-N34ZEPH-E4-U72 4 x 5 kg CHR-R35RB1-E4-U70 4 x 2.5 kg
CHW-N34ZEPH-E1-U68 6 x 1 kg

Cost per jar €6.65 ex VAT Container cost €0.60 ex VAT

Total cost: €7.25 ex VAT

Legal labelling requirements

WHITE CHOCOLATE
SPREAD WITH
PISTACHIO AND RUBY
CHOCOLATE PIECES

Ingredients: pistachios; sugar; white chocolate (17%) (sugar,

cocoa butter, whole milk powder, skimmed milk powder,
emulsifier: soy lecithin); white chocolate (7%) (sugar, cocoa
butter, skimmed milk powder, cocoa paste, emulsifier: soy
lecithin, acidifier: citric acid >1%, natural vanilla flavouring
>1%); cocoa butter; grape seed oil; sunflower lecithin <1%.

Possible cross-contamination of allergens* during processing:

May contain: other nuts.

Does not take into account allergens

from external ingredients

N u t r i t i o n a l i n fo r m a t i o n * * fo r 1 0 0 g :
E n e r g y : 5 8 1 kc a l / 2 4 1 4 . 6 k J
To ta l fa t : 4 2 . 4 g
S a t u ra te d fa t t y a c i d s : 1 2 . 2 g
Av a i l a b l e c a r b o hyd ra te s : 3 6 . 7 g
Sugars (mono-disaccharides): 36.1 g
Fibre: 3.9 g
To ta l p ro te i n : 1 1 . 6 g
Salt: 0.074 g

*Don’t forget to put the allergens in bold that may be present in

other ingredients used and in your workshop during preparation.
** Only covers Barry Callebaut ingredients
“Creative” recipe

ZÉPHYR TM CHOCOLATE SPREAD WITH

PISTACHIO PRALINE 70% AND CANDIED LEMON
Recipe for 10 x 200 g jars
A d a r i n g c o m b i n a t i o n o f c o n t ra s t i n g f l avo u r s : Z é p hy r TM
w h i t e c h o c o l a te , p i s ta c h i o s a n d c a n d i e d l e m o n s !
A r e a l s u r p r i s e o n t h e p a l a te !
Melt at 34°C 320 g ZéphyrTM 34% white chocolate

Pour 1400 g Pistachio Praline 70%

Add
60 g grape seed oil
80 g melted cocoa butter

Mix well

Finally, add 140 g candied lemon peel cut into cubes

Mix gently and let the mixture cool to 24°C

Fill each pot with 200 g of spread

Leave to rest for 12 hours for the best texture.

Chef's tip: Top the spread with chopped green pistachios

and slivers of candied lemon.

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ZéphyrTM 34% Min. Cocoa Pistachio Praline 70%

CHW-N34ZEPH-804 20 kg PRO-PI701BY-19A 6 x 1 kg
CHW-N34ZEPH-E4-U72 4 x 5 kg
CHW-N34ZEPH-E1-U68 6 x 1 kg

Cost per jar €6.71 ex VAT Container cost €0.60 ex VAT

Total cost: €7.31 ex VAT

Legal labelling requirements

WHITE CHOCOLATE
SPREAD WITH
PISTACHIO AND
CANDIED LEMON

Ingredients: pistachios; sugar, white chocolate (16%) (sugar, cocoa

butter, whole milk powder, skimmed milk powder, emulsifier: soy
lecithin); candied lemon in cubes (7%); cocoa butter; grape seed oil;
sunflower lecithin <1%.

Possible cross-contamination of allergens* during processing:

May contain: other nuts.

Does not take into account allergens

from external ingredients

Nutritional information** for 100 g:

Energy: 582 kcal / 2419.9 kJ
Total fat: 42.9 g
Saturated fatty acids: 11.4 g
Available carbohydrates: 35.6 g
Sugars (mono-disaccharides): 35.0 g
Fibre: 4.2 g
Total protein: 11.8 g
Salt: 0.057 g

*Don’t forget to put the allergens in bold that may be present in

other ingredients used and in your workshop during preparation.
** Only covers Barry Callebaut ingredients
“Creative” recipe

LACTÉE SUPÉRIEURE CHOCOLATE SPREAD

WITH CARA CRAKINE™ AND ESPELETTE CHILLI
Recipe for 10 x 200 g jars
A n o r i g i n a l r e c i p e w i t h E s p e l e t te c h i l l i t h a t w i l l a s t o n i s h
t h e ta s te b u d s o f y o u r c u s t o m e r s . Ta s te s e n s a t i o n
g u a ra n te e d !
At 34°C, melt 420 g Lactée Supérieure milk couverture chocolate 38%

Pour
1050 g Almond-Hazelnut praline 50%
450 g Cara Crakine™

Add
100 g of hazelnut oil or a neutral oil
9 g Espelette chilli

Mix well, and let the mixture cool to 24°C

Fill each pot with 200 g of spread

Leave to rest for 12 hours for the best texture.

Chef's tip: Top the spread with cubes of Cara Crakine™.

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Lactée Supérieure 38% Min. Cocoa Praline 50% Almonds / Hazelnuts Cara CrakineTM
CHM-O38LSUP-804 20 kg PRN-MX50CBY-685 2 x 10 kg FNF-CARACR-E4-656 4 x 5 kg
CHM-O38LSUP-E4-U72 4 x 5 kg PRN-MX50CBYE4-T60 2 x 5 kg FNF-CARACR-E4-T43 6 x 1 kg
CHM-O38LSUP-126 10 x 2.5 kg PRN-MX50CBYE4-19A 6 x 1 kg
(Block)

Cost per jar €2.24 ex VAT Container cost €0.60 ex VAT

Total cost: €2.84 ex VAT

Legal labelling requirements

MILK CHOCOLATE
SPREAD WITH
ALMONDS, HAZELNUTS,
CARAMEL FILLING AND
ESPELETTE CHILLI
Ingredients: sugar; caramel filling (22%) (milk couverture
chocolate with caramel (whole milk powder, cocoa butter,
caramelised sugar, cocoa paste, sugar, natural flavouring
>1%); sugar; vegetable fat (sunflower); biscuit pieces (wheat
flour, sugar, malted wheat flour, emulsifier: sunflower lecithin,
starch (wheat), raising agent E500ii, salt, natural vanilla
flavouring); skimmed milk powder, emulsifier:
soy lecithin >1%, paprika extract >1%); milk chocolate
(21%) (sugar, cocoa butter, whole milk powder, cocoa
paste, emulsifier: soy lecithin, natural vanilla flavouring, salt);
almonds; hazelnuts; grape seed oil; Espelette chilli; emulsifier:
mono- and diglycerides of fatty acids, sunflower lecithin <1%.

Possible cross-contamination of allergens* during processing:

May contain: soy, gluten, other nuts.

Does not take into account allergens

from external ingredients

N u t r i t i o n a l i n fo r m a t i o n * * fo r 1 0 0 g :
E n e r g y : 5 4 7 kc a l / 2 2 7 6 . 2 k J
To ta l fa t : 3 6 . 3 g
S a t u ra te d fa t t y a c i d s : 8 . 9 g
Av a i l a b l e c a r b o hyd ra te s : 5 0 . 1 g
Sugars (mono-disaccharides): 46.8 g
Fibre: 2.9 g
To ta l p ro te i n : 6 . 5 g
Salt: 0.154 g

*Don’t forget to put the allergens in bold that may be present in

other ingredients used and in your workshop during preparation.
** Only covers Barry Callebaut ingredients