PASTRY RECIPES > INDIVIDUAL PASTRIES
RASPBERRY/LIME CHOCOLATE SPREAD
ANDROS INGREDIENTS
I/ INGREDIENTS:
FOR 10 JARS OF 100GR
- 350g ANDROS Frozen Raspberry Puree or ANDROS Frozen Lime Puree
- 450g Praline paste
- 50g Unsweetened sesame paste
- 100g Milk chocolate or 80g dark chocolate
- 150g Dark gianduja
II/ METHOD:
- Melt praline paste, sesame paste, chocolate, cocoa butter and dark gianduja together to 40°C to 45°C.
- Boil the ANDROS Frozen Raspberry Puree (or ANDROS Frozen Lime Puree), then add to the previous mixture.
- Mix all well together by using an electric mixer.
- Divide the mixture into small jars and refrigerate at least 2 hours.
- Eat with pancake or crêpe.
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