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.
It’s from Toast: The Cookbook by Raquel Pelzel.
- 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
- 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).
- Add the sugar, honey, icing sugar, oil, and salt to the nut butter and blend until combined.
- Add melted chocolate and process until combined.
- 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.
- I’m saving that for next time. ↩