crunchy caramel spread

yield: 15 jars @ 285g

salty crumble

ingredients:                         

120g butter, cold

150g demerara sugar

150g all-purpose flour

4g fine sea salt

425g total

procedure:

mix everything together in the food processor until a crumbly texture is formed.

spread onto a tray and bake at 160°C until golden brown, tossing from time to time to ensure even cooking.

cool and reserve until needed.

crunchy caramel spread

ingredients:

1626g callebaut gold belgian couverture 30.4%

1626g cacao barry almond hazelnut praliné 50%

204g salty crumble #1 (from above)

407g clarified butter

108g neutral oil

204g salty crumble #2 (from above)

21g fine sea salt

204g caramelized brown sugar bits (homemade)

4400g total

procedure:

caramelize the chocolate in the oven at 120°C for 30 minutes, turning once or twice to promote an even caramelization.

blend the praliné and the first quantity of crumble into a paste in the food processor. 

add in the clarified butter and the caramelized chocolate and blend until it is as smooth as possible.

pre-crystallize the mixture to 23°C, then fold in the remaining crumble, salt, and caramelized brown sugar bits.

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.