Salted Caramel Chocolate Nut Spread
Ingredients
Method- 40g Cocoa Powder – Rich Terracotta
- 125g Sugar
- 50ml Water
- 200g Toasted Nuts
- 100g Cocoa Butter
- 35ml Sunflower or Grapeseed Oil
- 4g (1 tsp) Corn Flour
- 3g (1/2 tsp) Salt
- Prepare a sheet tray with silpat or baking paper. Set aside until ready to use.
- Prepare a sterilized jar for storage.
- In a medium/large saucepan, add sugar and water. Cook to 110ºC.
- Add the toasted nuts. With a heat-proof spoon/spatula stir continuously the nuts and sugar syrup cooking until a medium dark caramel forms.
- Remove from heat and spread across sheet tray. Allow to cool completely before blending with other ingredients.
- At the same time, melt cocoa butter over a bain-marie (careful not to surpass 45ºC). Once melted, stir in oil and set aside until ready to use.
- Once nuts are cool, break into smaller pieces.
- Add ¼ of the quantity to blender with ½ of cocoa butter mixture. Blend until smooth
- Repeat step #7 once more, then add cocoa powder, corn flour and salt.
- Add the remaining nuts and cocoa butter mix. Blend until smooth paste.
- Add paste to sterilized jar, leave to set
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