hazelnut-chocolate

I’ve had this blog since November 2008 and in that time I’ve never posted either a recipe or anything about conflicts of interest. Here’s a recipe that has nothing to do with conflicts of interest[1].

It’s from Toast: The Cookbook by Raquel Pelzel.

Hazelnut-Chocolate Spread

  • 175 g hazelnuts
  • 2 Tbs sugar
  • 2 Tbs honey
  • 2 Tbs icing sugar
  • 2 Tbs vegetable oil (sunflower, rapeseed)
  • 3/4 tsp flaky salt
  • 225 g dark chocolate (>60% cacao), broken up and melted
  1. Preheat oven to 180ºC. Put hazelnuts on a rimmed baking sheet and toast, shaking the pan halfway through roasting, until golden brown (12–15 minutes). Wrap hazelnuts in a tea-towel, set aside for a minute, then use the towel to rub off the skins. Once cool, put the nuts in a food processor and grind until the become a smooth paste (1–3 minutes).
  2. Add the sugar, honey, icing sugar, oil, and salt to the nut butter and blend until combined.
  3. Add melted chocolate and process until combined.
  4. Scrape mixture into an airtight container and leave out at room temperature to thicken for about 3 hours or overnight. The spread can be refrigerated after 1 day for up to 2 weeks; let it sit out at room temperature for at least 30 minutes before using so it returns to a spreadable consistency. Note that after refrigerating, the texture will be less smooth.

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  1. I’m saving that for next time.  ↩
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springsteen and pure experience

So whether you’re making dance music, Americana, rap music, electronica, it’s all about how you are putting what you do together. The elements you’re using don’t matter. Purity of human expression and experience is not confined to guitars, to tubes, to turntables, to microchips. There is no right way, no pure way, of doing it. There’s just doing it.

– Bruce Springsteen, 2012 http://www.rollingstone.com/music/news/exclusive-the-complete-text-of-bruce-springsteens-sxsw-keynote-address–20120328