Chocolate hazelnut butter

Chocolate hazelnut butter

By
From
Top With Cinnamon
Makes
400 g
Photographer
Izy Hossack

Chocolate spread has the transcendent ability to snazz up bread from a breakfast staple into a dessert of your dreams. It’s like a bread party dress: everyone will be jealous, especially if that chocolate spread is flecked with hazelnut and topped with raspberry jam. I’m getting off topic here – main point being: make this chocolate-hazelnut butter and your toast life will improve tenfold.

Ingredients

Quantity Ingredient
150g hazelnuts
145g almonds
3 tablespoons vegetable oil
salt, to taste
100g dark chocolate chips
or 100g dark chocolate, chopped
honey, to taste
or maple syrup, to taste
or agave syrup, to taste
or icing sugar, to taste

Method

  1. Preheat the oven to 180°C. Place the hazelnuts on a baking tray with a rim and roast for 8–10 minutes until fragrant and their skins are starting to peel off. Tip the hot hazelnuts onto a clean kitchen towel and rub with the towel to remove the bitter skins.
  2. Immediately transfer the hazelnuts, almonds and oil to the bowl of a food processor. Blend for 10–20 minutes, stopping to scrape down the sides of the food processor as needed. The nuts will become mealy, then start to clump together and eventually will smooth out into a more liquid texture.
  3. If you can feel that the nut mixture is hot, add the chocolate immediately and blend until completely melted. If the nut mixture isn’t hot, melt the chocolate in a small, heatproof bowl placed over a pan of simmering water (make sure the bottom of the bowl doesn’t actually touch the hot water). Add the melted chocolate to the food processor and blend in.
  4. Season with a sweetener of your choice and salt, to taste. Store in a clean, sterilised jar (it will keep for up to 3 weeks in the fridge).
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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