Homemade Chocolate Spread

Directions

1. Get the lemon zest with a vegetable peeler.
2. In a medium saucepan, boil the cream.
3. Add the soy milk and bring to a boil again.
4. Remove from heat and add the zest to infuse the milk.
5. In another saucepan over high heat, add 20 grams of sugar and stir to melt, then add 10 grams sugar and melt.
6. Repeat this process until sugar is completely used.
7. Let caramelize the sugar until it has anl amber color.
8. Remove from heat, add the chocolate and butter (beware of splashing).
9. Cook over medium heat until smooth.
10. Remove the lemon zest and gradually add the cream/milk mixture in the caramel/chocolate mixture.
11. Transfer the chocolate spread into a jar.
12. Keep in a cool place for a week.