With cold-grinding, temperature of the butter will be at 40-50C max. When you use a food processor, the whole batch of nut butter has to stay inside the bowl until it’s all done, causing the temperature to keep rising non stop until it becomes butter. Mine is done only in a few seconds, No nutrients are lost in the heat of traditional blending.
The spread has strictly no added palm oil, water, artificial flavouring, colourings or preservatives. It's made from REAL hazelnuts and premium dark chocolate couveture.
My spread is made of COLD GROUND hazelnut butter(vital heat sensitive nutrients are preserved) and the finest Belgian Chocolate.