Bakers at home chocolade pasta



  • Saucepan

  • Mixer

  • 2 Glass jars 250 ml


  • Recipe for 2 jars of spreadable paste

  • Heat the milk and sugar to 75 ° C.

  • Pour over the chocolate callets and mix well.

  • At 35 ° C add the butter at room temperature and mix well.

  • Pour the lukewarm mixture into the jars, screw the lid on and store upside down in the refrigerator for at least 1 hour to harden.

Tips for extra finishing

  • Always store this chocolate in the fridge!

Products in this recipes


Callebaut Dark Chocolate Callets 811 (54.5%) 2,5kg Callebaut

Finest Belgian Chocolate – Dark Recipe n° 811 Many chefs' n° 1 chocolate for great taste, perfect workability and endless pairing possibilities. (standard fluidity 3 drops)rich cocoa - balanced - smooth - fruity hints