Directions

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