How to make homemade chocolate

spread

There’s something so comforting and indulgent about spreading nutty chocolate over hot
toas and letting it slowly melt.

It’s a delicious treat that can be shop-bought, but tases miles better if made from scratch. It’s super-
easy – jus spend 15 minutes knocking it up, then sore it in serilised jars for an indulgent sweet fx
that’ll las for weeks. Cute jars of chocolate spread make great gifts, too!

You don’t have to sop at toas – try drizzling chocolate spread over Jamie’s chocolate calzone, these

show-sopping tray-baked meringues, malty homemade cookies, and even poached pears. Jus
remember, the higher the quality of chocolate, the better your spread will tase, so make sure you use
at leas 70% cocoa solids.
 HOW TO MAKE CHOCOLATE SPREAD

1. Spread 40g of hazelnuts out on a baking tray.

2. Place in the oven at 200ºC/400ºF/gas 6 for 10 minutes, or until golden, then

leave to cool completely.
3. Place the toased nuts in a food processor with 100g of golden caser sugar.

4. Blitz to a fairly smooth pase.

5. Snap 450g of quality dark chocolate (at leas 70% cocoa solids) into a medium
heatproof bowl, and res over a pan of simmering water on a medium heat.

6. Stir until melted.

7. Add 225ml of double cream and 100g of unsalted butter, then sir until smooth
and combined.

8. Fold in 1 big pinch of sea salt and the hazelnut pase.

9.. Divide between serilised jars and sore for a few weeks in the fridge. Spread
toas to serve.