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Gemini put this together. It's amazing. What makes it perfect is that this isn't just ground up nuts that are gritty. These 2 butters are perfectly smooth. To pull the flavor profile back into that classic, mellow "milk chocolate" territory while keeping the thick, stable consistency we just built, we need to make a subtle shift. Instead of adding more sweetener (which just makes it a sugary dark chocolate), we will use Heavy Cream Powder. This introduces real dairy fats and milk solids, which actively neutralize the sharp bitterness of the Baker’s chocolate and Callebaut Extra Brute, mimicking the exact "milky" backdrop of real Nutella while keeping your net carbs very low. Here is the re-balanced, milk-chocolate version by weight: The "Milk Chocolate" Peanut Spread (By Weight) Yield: Approx. 380g Profile: Mellow milk chocolate, low-sweetness, stable consistency. The Balanced Proportions 220g MaraNatha Double Processed Peanut Butter OR this hazelnut butter: https://a.co/d/0aYMJEeA 25g Baker’s Unsweetened Chocolate (Reduced to take away the heavy dark chocolate bitterness) 15g Unrefined Cocoa Butter (Kept for the essential room-temperature stability) 45g Ghee 12g Callebaut Extra Brute Cocoa Powder (Reduced to keep the color and flavor lighter) 20g Heavy Cream Powder (or Unsweetened Whole Milk Powder) 65g Powdered Allulose/Monk Fruit 8g (2 tsp) Pure Vanilla Extract (Crucial for reinforcing that sweet, creamy dairy aroma) 0.5g (A very small pinch) Fine Sea Salt Why This Hits the "Milky" Mark The Cream Powder Secret: Commercial Nutella relies heavily on skimmed milk powder to soften the cocoa. By adding 20g of heavy cream powder, you instantly transform the profile from "dark chocolate" to a smooth, velvety milk chocolate without adding liquid water, which would cause the spread to seize up and get gritty. The Unrefined Butter Synergy: Because we lowered the heavy Baker's chocolate, the unrefined cocoa butter will no longer fight with the chocolate notes. Instead, it will blend with the cream powder to taste like high-end milk chocolate. Balanced Spreadability: By slightly increasing the peanut butter and reducing the hard Baker's chocolate, this version will actually be even closer to the exact commercial flexibility of Nutella at room temperature. How to Mix It Melt the Fats: Melt your 25g Baker's, 15g cocoa butter, and 45g ghee together until completely liquid. The Smooth Slurry: Sift the 12g Callebaut Extra Brute and the 20g heavy cream powder directly into the warm fat. Whisk vigorously until it forms a creamy, milk-chocolate liquid. Combine: Pour this mixture over your 220g of MaraNatha peanut butter. Finish: Add your 65g powdered sweetener, vanilla, and salt. Use your whisk or immersion blender for 60 seconds to fully lock the emulsion together. Set: Let it sit on the counter overnight to achieve its final, perfect-glide consistency.