Homemade Chocolate Spread

1. 1

   Get the lemon zest with a vegetable peeler.

2. 2

   In a medium saucepan, boil the cream.

3. 3

   Add the soy milk and bring to a boil again.

4. 4

   Remove from heat and add the zest to infuse the milk.

5. 5

   In another saucepan over high heat, add 20 grams of sugar and stir to melt, then add 10 grams sugar and melt.

6. 6

   Repeat this process until sugar is completely used.

7. 7

   Let caramelize the sugar until it has anl amber color.

8. 8

   Remove from heat, add the chocolate and butter (beware of splashing).

9. 9

   Cook over medium heat until smooth.

10. 10

    Remove the lemon zest and gradually add the cream/milk mixture in the caramel/chocolate mixture.

11. 11

    Transfer the chocolate spread into a jar.

12. 12

    Keep in a cool place for a week.

* Per serving · 4 servings · Values may vary.

No additional tips available.