Chef Ramon Morató flips the script to present you with a premium version of this Italian pride using almost 65% Piedmont hazelnuts—the best in the world.
With the guidance of Cacao Barry’s international creative director, learn how to roast these unique hazelnuts to preserve their precious aromas and to turn them into a silky-smooth paste.
And, by adding Alunga milk chocolate to it, make the best spread you and your customers will have from just a handful of carefully-picked ingredients.
This version is perfect for all your pastry applications, to lather on some toast, or (let’s face it) to eat with a spoon straight from the jar.
Make Ramon Morató’s 65% Piedmont Hazelnut and Milk Chocolate Spread today!
CHEF COURSES
