Monday, 26 October 2015

Chocolate Spread

I'm personally not keen on Nutella as I find it far too sweet. Also, it's made with eggs from battery hens, which is an absolute no-no for me. A friend of mine who used to be a Nutella addict now makes her own so I asked her for the recipe because I want to spoil our Airbnb guests. The first time I used chocolate with 60% cocoa solids and though the result was nice it was still too sweet for me. So next time, I'm going to try chocolate with at least 70% cocoa solids, probably opting for 80%+. Since I don't tend to use white sugar I'm also wondering if I could use fine, unrefined sugar instead of icing sugar. I will report!

90 g icing sugar
60 g ground hazelnuts
100 g chocolate
70 g butter
100 ml milk

1. Place the chocolate in a saucepan and melt in a bain marie.

2. Place the sugar, hazelnuts and melted chocolate into a bowl and stir vigorously.

3. Next, add the butter and the milk, mix a and return to the saucepan. On very Using the bain marie method again, heat over a low heat (do not boil) while stirring continously with a wooden spoon until you have a homogeneous and liquid result (after approx. 3 to 5 minutes). Pour into sterilised jars and place in the fridge for a few hours. The chocolate spread needs this time to get harden so it can be spread.

Tip: Place in the fridge over night so it's ready for breakfast. Store it in the fridge.

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