coffee hazelnut spread
yield: 15 jars @ 285g
coffee paste
ingredients:
500g coffee beans, freshly roasted
500g callebaut cocoa butter callets, melted @ 40°
1000g total
procedure:
mix the coffee beans in the food processor until finely ground. add the melted cocoa butter and mix.
transfer to a stone grinder and grind into a smooth paste, 1 to 2 hours.
use as needed.
coffee hazelnut spread
ingredients:
clarified butter
coffee paste @ 40°C (from above)
callebaut power 41 40.7% milk chocolate
4400g total
procedure:
melt the clarified butter and then blend the coffee paste into it, ensuring it is very smooth.
blend in the praliné paste.
temper the chocolate and blend it into the mixture.
temper the mixture on the table to around 23°C.
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.