Christmas Spiced Hazelnut Chocolate Spread

Easy Spiced Hazelnut Chocolate Spread recipe created by Michelin star Chef Jean Delport, just in time for Christmas!

This creamy, chocolatey recipe is packed with hazelnuts and makes the perfect treat on crisp winter days.

For the chocolate spread:

125         g              Caster Sugar

125         g              Icing Sugar

80           g              Peeled Hazelnuts

150         g              Milk Chocolate

5              ml            Hazelnut Oil

10           g              Cocoa Powder

4              g              Spice Mix

For the Spice Mix:

30           g              Cinnamon

2              ea            Nutmeg

10           g              Cloves

5              g              White Peppercorns

5              g              Coriander

5              g              Star Anise

25           g              Cardamom

25           g              Ginger ground

 

Method:

  • To make spice mix, gently warm the spices in a cold pan over a medium heat until nice and warm, transfer to a spice grinder and blend until fine. Transfer to an air tight container and reserve for later.

  • To make the chocolate spread, begin by adding the caster sugar to a cold pan over a medium heat. Cook the sugar, mixing well until it turns into a soft caramel.

  • Add 40g of peeled hazelnuts to the golden caramel and mix. Spread the mixture on a baking paper, and refrigerate until the mixture becomes solid.

  • Melt the chocolate in a bain-marie.

  • Remove the caramel and hazelnut mixture from the fridge and break it up. Put the pieces into a blender and mix well.

  • Add the rest of the peeled hazelnuts, icing sugar, and melted milk chocolate. Grind the mixture well.

  • Add cocoa powder, spice mix and hazelnut oil to the mixture and mix together to obtain a homogeneous consistency.

  • Transfer the milk chocolate spread into a jar and enjoy over the festive period.

Emily GreyRestaurant Interlude