Saturday, 10 March 2012
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Recipe from Adventures with Chocolate by Paul A. Young (Kyle Books, 2012)Most of us, at some point in our lives, have eaten a chocolate-spread sandwich. I have memories of thick slices of white bread stuck together with a layer of chocolate hazelnut spread, and I even recall mixing it into natural yogurt to create my own (but actually not very tasty) chocolate yogurt. So it seemed like a good idea to come up with a recipe for a chocolate spread to suit our discerning modern palates: a smooth, silky and indulgent ganache to spread on bread or cakes, or simply to eat from the jar.
Chop the chocolate into small, even-sized pieces and place in a mixing bowl.
- 3 1/2 ounces Caribbean 66% dark chocolate
- 1/3 cup plus 1 tablespoon heavy cream
- 1/3 cup light muscovado sugar
- Pinch of fine sea salt
- 5 teaspoons hazelnut oil, or other light nut oil
Put 1/3 cup plus 1 tablespoon water in a small pan, together with the cream, sugar and salt, bring to a boil and simmer for 2 minutes. Pour over the chocolate and mix well until smooth. Leave to cool for 30 minutes, then mix in the oil until emulsified and glossy.
Pour into sterilized jars and seal. Refrigerate and use within 2 weeks.
Paul''s top tip
For a flavored spread, you can add your favorite spices to the creamy liquid in the pan. Adding a liqueur at the same time as the oil makes a wonderfully warming spread; whisky is especially delicious as its complex tastes and aromas pair well with the chocolate.
Last Updated ( Monday, 12 March 2012 )