Servings: 4 oz jars
Equipment
- 1 Food Processor
- 1 Thermometer
- 1 Whisk
- 1 Mixing Bowl
Ingredients
- 300 g almond-sesame praline 60% (50/50 almond sesame)
- 90 g unsalted butter 82% (room temperature)
- 0.5 g coarse salt
- 90 g Guittard Soleil d’Or 38% Milk Couverture Chocolate Wafers
Instructions
- Combine almond-sesame praline, butter and salt in a food processor.
- Blend until smooth. Ensure praline mixture is at a temperature of 86°F (30°C) or cooler.
- Add pre-crystallized Soleil d’Or 38%, blend until just combined.
- Do not exceed 87°F (31°C).
- Finish blending by hand, then deposit into four 4-oz glass jars and store in the cooler.
- Allow the spread to sit 25-30 minutes at room temperature before using, for ease of spreading.