Unsweetened chocolate and hazelnut spread
http://www.bbc.co.uk/food/recipes/sugar-free_chocolate_and_54033
Quickly prepared, sugar-free and super simple to make – serves 8
Ingredients:
100g/3½oz whole blanched hazelnuts
10g unsweetened 100% pure cacao (from a block)
- Put the hazelnuts in a food processor – a small one is best for this job – and blitz with the metal blade for 8-10 minutes, or until the nuts first turn to a powder and then a glossy paste. Stop the machine and push the nuts down every 3-4 minutes until the correct consistency is reached. The hazelnut paste should look like a runny peanut butter.
- Scrape the hazelnut paste into a small saucepan. Finely grate the cacao from the block onto a board. It’s easier to grate and then weigh the cacao rather than cut it off the block at the beginning.
- Tip the grated cacao into the pan with the nut paste and warm through very gently for just a few seconds, stirring constantly until the cacao melts. Transfer to a small bowl and serve.
- Put the spread in a lidded jar or container. The spread will keep in the fridge, covered, for three days.