Toasted sesame seeds boost the nutty flavor in this praline spread. When paired with our Soleil d’Or 38% milk chocolate, the flavor expands exponentially, inviting notes of toasted almonds and delicate nods of malt, caramel and sesame. Best used at room temperature as a spread on a rustic sourdough bread, or possibly paired with a stone fruit compote.
Four 4-oz jars
300g almond-sesame praline 60% (50/50 almond sesame)
90g unsalted butter 82%, room temperature
0.5g coarse salt
90g Guittard Soleil d’Or 38% Milk Chocolate
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.
https://www.guittard.com/in-the-kitchen/recipe-print/caramelized-almond-sesame-milk-chocolate-spread