Chocolate-Hazelnut Spread
The spread needs to be served warm: once cool, it’ll firm up, as hard as a block of chocolate. It can easily be rewarmed in a microwave or by setting the jar in a pan of barely-simmering water. In the winter, I just warm it by setting the jar on the radiator until it softens. Take care not to get any water or steam into it, which will make it seize and become grainy.
This recipes uses hazelnut oil and I’ve listed a few sources below. It’s somewhat expensive, but I use it frequently to dress spinach or arugula salads, and keep a small bottle in the refrigerator just for those. If that’s unavailable to you, another pure nut oil can be substituted. Or you can use a neutral vegetable oil, or even a fruity olive oil. If that sounds odd to you, trying it. Sprinkled with a little bit of sea salt, it’s my new favorite afternoon snack.
Ingredients
- 1 cup (120g) roasted cocoa nibs
- 2 tablespoons plus 1 1/2 teaspoons coarse-grained granulated sugar (such as free-flowing cassonade or Hawaiian washed sugar)
- 2 to 3 teaspoons pure hazelnut oil
- Flaky sea salt
Instructions
- Spread the cocoa nibs in a skillet and toast them over low heat, stirring continuously, until they’re warm and shiny. It should take about three minutes.
- Remove from heat and transfer the nibs into a blender or mini food processor. Add the 2 tablespoons of sugar, 2 teaspoons hazelnut oil, and a big pinch of salt.
- Grind the mixture until it forms a smooth paste, stopping the machine and scraping down the sides, to help the ingredients mix thoroughly. The mixture is done when it forms a shiny paste, but will still be quite crunchy. It will take between one and three minutes. Depending on how powerful your blender or food processor is, and the cocoa nibs, you might need another teaspoon (or more) of oil if it absolutely won’t come together. But it shouldn’t be a smooth puree.
- By hand, stir in the remaining 1 1/2 teaspoons of sugar.
- Spread on warm toast and sprinkle with a few grains of sea salt.