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.
Four 4-oz jars
300g pecan praline 60%
75g unsalted butter 82%, at room temperature
0.5g coarse salt
90g Guittard Lever du Soleil 61% Semisweet Chocolate
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.
Allow the spread to sit at room temperature for 25-30 minutes before using, for ease of spreading.
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.
https://www.guittard.com/in-the-kitchen/recipe-print/chocolate-caramelized-pecan-spread