A temptingly tasty spread, which is really popular for adding a milk chocolate flavour to pastries, desserts and cakes! With a semi-soft consistency, you can spread it with a palette knife, or you can pipe it into baked goods to make a chocolate soft centre. It has endless possibilities! As this is a spread, you can work with it straight from the tub with ease, or, for a runnier consistency, gently warm in the microwave first.
What are customers saying about Milk Chocolatey Spread?
“We made a ‘Bueno-style’ sponge with the milk and white chocolatey hazelnut spreads and they went down a storm! We are now also using the milk chocolatey spread inside our cakes.” - Tracey Kindred, Heavenly
Applications:
Bakery & Patisserie
- Pastries – warm gently and pipe into patisserie and viennoiserie, such as cronuts and croissants.
- Doughnuts & Beignets – pipe into beignets and large doughnuts.
- Cakes – spread between layers of sponge for an indulgent chocolate flavoured cake.
- Chocolate tarts – layer with chocolate ganache or cream for a decadent delight.
- Crepes & Pancakes - spread or drizzle over warm crepes and top with fruit or ice cream!
Hotels & Restaurants
- Desserts – layer with sponge and cream for a delicious dessert.
Troubleshooting:
- Too hard in bucket – product has been kept at a too low temperature, move somewhere room temperature and allow to soften.
- Too runny – product has been heated too much, allow to cool before use.