Lemon & Hazelnut Spread

Recipe

ingredients	preparation
301g Whole milk 10g lemon zest 361g Callebaut Gold 30% 84g Cacao Barry Milk Gienduja 15g Cacao Barry Cocoa Butter 100% 53g dry butter 1g Sea salt 170g Nut Butters - Hazelnut Butter - Six 6.5# can	Infuse milk and lemon zest for 10 minutes. Strain and rescale the milk. Heat the cream to 70 C or 158 F. Pour over the mix of Callebaut Gold 30%, dry butter, Cacao Barry Cocoa Butter 100%, and gianduja. Bur mix and add Hazelnut Butter and salt. At 33 C or 90 F and add 0.5% of pre-crystalize Cacao Barry Cocoa Butter 100%. Cast is to a 4 oz. or 250 gram jars. Pipe 200 grams per jar.

ingredients	preparation
301g Whole milk 10g lemon zest 361g Callebaut Gold 30% 84g Cacao Barry Milk Gienduja 15g Cacao Barry Cocoa Butter 100% 53g dry butter 170g American Almond hazelnut butter 1g Sea salt	Infuse milk and lemon zest for 10 minutes. Strain and rescale the milk. Heat the cream to 70 C or 158 F. Pour over the mix of Callebaut Gold 30%, dry butter, Cacao Barry Cocoa Butter 100%, and gianduja. Bur mix and add Hazelnut Butter and salt. At 33 C or 90 F and add 0.5% of pre-crystalize Cacao Barry Cocoa Butter 100%. Cast is to a 4 oz. or 250 gram jars. Pipe 200 grams per jar.