chocolate hazelnut spread

yield: 15 jars @ 285g

ingredients:

167g clarified butter

201g cacao barry plein arôme cocoa powder

686g callebaut hazelnut paste 100%

2509g callebaut praliné paste 50%

836g callebaut power 41 40.7% milk chocolate

4400g total

procedure:

melt the clarified butter and then blend the cocoa powder into it, ensuring it is very smooth.

blend in the hazelnut paste, followed by the praliné paste.

melt the chocolate and blend it into the mixture.

temper the mixture on the table to around 23°C.

pipe into prepared jars.

place in the refrigerator for 15-20 minutes to promote the crystallization of the spread.

after 15-20 minutes, remove from the refrigerator to a room temperature of ideally 16°C. allow to crystallize fully at cool room temperature.

after crystallization, store the jars in a cool place.