Albert Daví Chocolate Coffee Hazelnut
Costa Rica Hazelnut, coffee, and chocolate spread by Albert Daví
The latest edition of the prestigious Best Master Artisan Chocolatier of Spain Championship has a name: Albert Daví, crowned MMACE 2025 with an impeccable presentation that took the world on a journey through the flavors, cultures, and landscapes of five continents.
The professor from the Chocolate Academy of Barcelona, who taught a laser-cut acetate sheet technique for creating three-dimensional cakes in issue 34 of so good.. magazine, combined typical ingredients from each region at the MMACE buffet, seeking all kinds of textures and experiences to make chocolate shine.
Here we share one of the creations from his buffet: the spread, inspired by Costa Rica. This Central American country boasts lush geography, where tropical rainforests, paradisiacal beaches, and one of the world’s most prestigious coffees coexist. This coffee, grown in volcanic soil and of the Arabica variety, stands out for its clean and elegant profile, with a balanced acidity.
The result is a rich and comforting cream made from vanilla extract, liquid and ground coffee, hazelnut praline, and milk chocolate. It’s presented in a glass jar shaped like a coffee cup.
Photos: Ivan Raga
Hazelnut, Coffee, and Chocolate Spread
10 units
Spreadable Cream
- 1050 g UHT 35% fat cream
- 6 g vanilla grate (pods separate)
- 150 g 40% DE glucose syrup
- 225 g invert sugar
- 45 g dextrose
- 2 g bicarbonate of soda
- 4.5 g salt
- 375 g sugar (1)
- 600 g liquid coffee
- 90 g coffee beans
- 300 g sugar (2)
- 5.5 g lecithin
- 180 g hazelnut paste
- 120 g 50% hazelnut praline
- 105 g butter
- 75 g lactée supérieure 38% milk chocolate
- 150 g cocoa paste
Bring the cream, vanilla grating, glucose syrup, and the dextrose, bicarbonate of soda, salt, liquid coffee, sugar (1), and invert sugar, and infuse the coffee beans for 10 minutes. Strain.
Lightly caramelize the sugar (2) and scald with the infused cream.
Cook to 105.5ºC.
Emulsify with the remaining ingredients.
Place 220 g into each jar.
Assembly
Place 225 g into perfectly clean glass jars.
Let cool in a blast chiller for 30 minutes.
Cool until the core reaches 40ºC.
Wipe away any moisture and seal the jars.
Store at 14/15ºC for at least 12 hours.
Composition
Water: 38.4%
Sugar: 32.8%
Fats: 20.8%
- Semi-hard fats: 13.7%
- Hard fats: 2.7%
- Liquid fats: 4.4%
Non-fat nut solids: 3.2%
Non-fat cocoa solids: 2.6%
Non-fat milk solids: 2.1%:
AW: 0.67
pH: 5.62º
