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Dark Chocolate - 72% Cacao
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Craft and Innovation
- For Manufacturers
Chocolate Caramelized
Pecan Spread
By Chef Josh Johnson
- Working time
- 45 minutes
- Yield
- Four 4-oz jars
- ContainsRecipe contains
- Tree Nuts, Dairy
In this recipe, the caramel-forward pecan praline pairs well with the light spice and complex raisin notes of our Lever du Soleil 61% dark chocolate. This spread would pair well with a hearty whole-grain toasted bread as a breakfast treat or can be partially melted and used as a topping on a multi-layered verrine, or even added as a final touch on a chocolate cream pie.
Method
Ingredients
- 300 gPecan praline 60%
- 75 gUnsalted butter 82%, at room temperature
- 0.5 gCoarse salt
- 90 gGuittard 61% Lever du Soleil
Method
Directions
- 1
Combine pecan praline, butter, and salt in a food processor. Blend until smooth. Ensure pecan mixture is at a temperature of 86°F (30°C) or cooler. Add pre-crystallized Lever du Soleil 61%, and 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.
- 2
Allow the spread to sit at room temperature for 25-30 minutes before using, for ease of spreading.
- 3
Note: For best results with homemade praline, use a tabletop refiner if available for the smoothest texture. If pre-crystalized chocolate isn’t practical, the entire mass can be tabled a minimum of 71-75°F (22-24°C) to ensure crystallization.
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Shop the Recipe and More
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