Selai Kacang Cokelat Karamel Asin
Bahan
Cara Buat- 40g Bubuk Kakao – Terakota Kaya
- 125g Gula
- Air 50ml
- 200g Kacang Panggang
- 100g Mentega Kakao
- Minyak Bunga Matahari atau Grapeseed 35ml
- 4g (1 sdt) Tepung Jagung
- 3g (1/2 sdt) Garam
- Siapkan loyang dengan silpat atau kertas roti. Sisihkan hingga siap digunakan.
- Siapkan toples steril untuk penyimpanan.
- Dalam panci sedang/besar, tambahkan gula dan air. Masak hingga 110ºC.
- Tambahkan kacang panggang. Dengan sendok/spatula tahan panas, aduk terus kacang dan sirup gula hingga terbentuk karamel berwarna gelap sedang.
- Angkat dari api dan sebarkan di nampan lembar. Biarkan hingga benar-benar dingin sebelum dicampur dengan bahan lain.
- Pada saat yang sama, lelehkan cocoa butter di atas bain-marie (hati-hati jangan sampai melebihi 45ºC). Setelah meleleh, aduk dalam minyak dan sisihkan sampai siap digunakan.
- Setelah kacang dingin, pecahkan menjadi potongan-potongan kecil.
- Tambahkan dari kuantitas ke blender dengan campuran mentega kakao. Blender hingga halus
- Ulangi langkah #7 sekali lagi, lalu tambahkan coklat bubuk, tepung maizena dan garam.
- Tambahkan sisa campuran kacang dan cocoa butter. Blender hingga pasta halus.
- Tambahkan pasta ke stoples yang disterilkan, biarkan hingga set
![Nut Spread Macro](https://images.ctfassets.net/yn1b2kwt1vbo/75V5fCkrMYIS5w3UanL9wL/00d6292e63a10279530877213c6f205b/20-02-05-deZaan93219.jpg?w=750&h=750&fl=progressive&q=80&fm=jpg)
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