Chocolate-caramel spread with Beni Wild Harvest


Serves: 4 (4 jars) Chocolate used:
Beni Wild Harvest
Difficulty: Moderate
Preparation time: 30 minutes and up

Preparation
  1. Heat the water in a small bowl to 40°C-50°C,  slowly add the jam sugar and stir well.
  2. Put the cream,  glucose syrup, vanilla pulp and pod, salt, bicarbonate and jam sugar mix in a saucepan and heat up to 90°C. Remove the saucepan from the stove and let sit for a while.
  3. In another saucepan, caramelise the 110g sugar. Remove the vanilla pod from the cream. Deglaze the caramel with the hot cream mix and stir until all lumps are gone.
  4. To test if the caramel is thick enough: put a spoon full on a plate and hold it at an angle. If the caramel moves slowly, it is ready to be further processed. If it is still fluid, allow it to reduce a little more.
  5. Remove the caramel from the stove. Carefully melt the chocolate in a heatproof bowl in the microwave. Add the hazelnut paste to the chocolate. Pour about 1/3 of the caramel over the melted chocolate and beat until creamy.
  6. Add the other 1/3 of the caramel and stir well. Pour in sterilised jam jars.
  7. Put the jars in a water bath for 20 minutes to preserve. If available, use a pressure cooker. Leave the jars to cool down and enjoy!

This is a variation of a recipe from the book Chocolate by Roman Morato. Published by courtesy of Nele Eble, Pralinenwahnsinn.

Units
Ingredients

30g water

65g jam sugar 2:1

570g homogenised cream

30g sugar

30g glucose syrup

½ vanilla pod with the pulp scraped out

110g sugar

0,3g salt

0,3g bicarbonate

80g Original Beans Beni Wild Harvest 66%, melted

30g hazelnut paste

[pinit color="red"]

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