Tuesday, April 12, 2011

Nothing but Homemade Chocolate Spreads!

How can you pass up nothing but chocolate spread at any time of the day or even a week?!

Butter? Naw…

Peanut butter… Hmmm?

Honey? Maybe?

Chocolate? Oh, yeah!

Check them out! ;)

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Chocolate Fudge Spread

Ingredients:

200g unrefined caster sugar

30g corn flour

30g cocoa powder

24ml strong espresso coffee

340ml water

45g unsalted butter

Pinch of salt

Conventional method:

Weigh and measure out all the ingredients into a medium size saucepan. Stir over medium heat until the mixture starts to boil, turn the heat down and cook while stirring all the time for 12 minutes. Cool the mixture completely before using, keep refrigerated in clean sterilized jars for up to one week.

Thermomix method:

Weigh out all the ingredients directly in to the TM bowl. Set the timer for 16 minutes and the temperature to 100°C on speed 4. Once the 16 minutes have elapsed, turn the speed to 8 for 30 seconds for a smooth finish.

Pour the hot mixture into a clean container or sterilized jars, cool and keep refrigerated until needed. Up to one week maximum.

Food Fanatics Tips:

Add 100g crushed toasted hazelnuts to the mixture, this makes a delicious chocolate and nut spread for sandwiches or cakes. Alternatively soak 80g raisins in a mixture of dark rum and coffee for one hour. Drain the raisins, squeeze them to remove any access liquid, lightly chop the soaked raisins and fold into the warm chocolate spread before cooling.

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Homemade Nutella (Hazelnut Chocolate Spread)

Ingredients:

150g hazelnuts

Directions:

Roast at 200º C for 10-15 min. until very fragrant, then rub vigorously with a cloth towel to remove as much of the skins as possible. Blitz in a small spice mill/blade grinder/blender until it forms a very smooth peanut butter-like paste.

Add and continue blending until smooth:

100g milk chocolate, melted and cooled

2 Tbsp. cocoa powder

1/2 cup icing sugar

1/2 tsp. vanilla extract

A few drops of vegetable oil

Store in a jar at room temperature.

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Homemade Chocolate Cherry Peanut Butter

Ingredients:

2 cups roasted peanuts

1/4 cup dark chocolate chips (such as Ghirardelli 60% double chocolate chips)

1-2 Tbsp. canola oil (as needed)

1/2 cup dried sweet cherries or cherry-flavored dried cranberries (such as Craisins)

Preparation:

You will need a food processor to make this homemade peanut butter. Have your grown-up assemble the food processor for you. Leave it unplugged until you add all of the ingredients, except the oil. Place the peanuts and chocolate chips in the work bowl of a food processor, fitted with the metal blade. Cover and process for 5-7 minutes until the mixture becomes smooth. Remove the lid of the food processor. Using a spoon -- never your fingers! -- taste the chocolate peanut butter. If it is the right consistency, you don't need to add any oil. If you want it smoother, replace the lid, turn the food processor back on, and drizzle in one tablespoon of the oil at a time until the peanut butter reaches the right consistency.

Have your grown-up helper transfer the peanut butter to a bowl. Stir in the dried cherries. Spread on bread and top with your favorite jelly or sliced strawberries.

You can store this homemade chocolate peanut butter for several weeks in a tightly-covered container at room temperature.

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Chocolate-Hazelnut Spread

Ingredients:

1 cup hazelnuts, toasted and peeled

2 tablespoons canola oil

2 tablespoons confectioners' sugar

1 tablespoon unsweetened cocoa powder

1/2 teaspoon pure vanilla extract

12 ounces good quality milk chocolate, chopped and melted

Directions:

To toast and peel the hazelnuts, heat the oven to 350 degrees F. Toast the hazelnuts in one layer on a baking sheet for 12 to 15 minutes, until browned and the skins are slightly blistered. Wrap them in a clean tea towel and rub continuously for a few minutes to remove the loose skin. Not all the skin will loosen enough to come off, just do your best and that's fine. Let the hazelnuts cool before grinding. To melt the chocolate, chop it into small pieces. Place a heat proof bowl over barely simmering water (not deep enough to touch the bottom of the bowl) in a medium saucepan - about 1 inch should do it. Stir the chocolate a few times and let it melt slowly. Once it is mostly melted, remove it from the heat and let the residual heat finish melting the rest of the chocolate. Grind the hazelnuts well in a food processor to make a paste. Add the oil, confectioners' sugar, cocoa powder, and vanilla and continue processing. Add the melted chocolate and blend well. Strain the mixture through a fine-mesh strainer into a bowl, to remove any large nut pieces. The mixture will be thin and a little warm. Pour it into a jar and let it cool and thicken slightly. The spread keeps for a month in an airtight container at room temperature.

Makes about 1 1/2 cups.

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Roasted Hazelnut Chocolate Spread

Ingredients:

2 cups toasted hazelnuts

1/2 cup agave nectar

1/4 cup liquid coconut oil ** or hazelnut oil

1 /4 cup cocoa powder

1 teaspoon vanilla extract

1/4 teaspoon fine sea salt

About 1/4 cup cold water

Directions:

Process the hazelnuts in a food processor work bowl until they form a coarse paste. You'll need to scrape the bowl down a few times to fully incorporate. Add the remaining ingredients except the water and continue to process until somewhat smooth. Slowly drizzle in the water until you achieve a smooth, emulsified consistency, keeping in mind that you might not need all the water, or might need a bit more. Scrape the spread into a container and chill in the refrigerator until spreadable; it will keep for about a week. Bring to room temperature before spreading on toast, pouring over ice cream, or directly into your mouth...

Notes:

* To toast hazelnuts, spread on a baking sheet and bake at 350 degrees for about 10 minutes, until the nuts turn light brown. I don't bother with trying to rub off the skins - I find it too much trouble and the results are about the same.

** I use an organic, neutrally flavored coconut oil from Omega Nutrition; if you can't find it, hazelnut oil or canola oil will work just fine.

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Noir Chocolate Spread

Ingredients:

2 Tbsp. cocoa

2 Tbsp. raw agave syrup

2 Tbsp. unrefined flax oil

1/2 tsp. vanilla extract

Dash of sea salt

Directions:

Use organic ingredients if you can. Mix everything together till smooth and glossy. Store covered in the fridge - it will solidify a bit to the consistency of soft butter. I double this recipe and keep it in a little glass jar in the fridge.

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So what do you think? Are you going to end up having no butter, peanut butter, honey, but chocolate?!

You’re thinking chocolate!

All right! :D

Happy chocolate day!

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2 comments:

  1. Love for chocolate never fades! I had chocolate fountain for the recent wedding reception and it was a huge hit!! These are fabulous recipes!

    ReplyDelete
  2. I know!! Chocolate fountains are awesome... I had one once for my party and it exploded chocolate onto my walls, floor even some on my clothes! My friends and I were laughing so hard while cleaning it up!
    Glad you're enjoying the recipes!

    ReplyDelete

Thank you and have a great chocolate day!

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