OBERWEIS CHOCOLATE SPREAD

PAR

JEFF OBERWEIS

Informations and materials

RECIPE STEPS

1. Ingredients

INGREDIENTS

1729 gr Grilled Piedmont hazelnuts
152 gr Cocoa powder:
1197 gr Sugar
190 gr Rapeseed oil
532 gr Valrhona Amatika Chocolate*:
*Ingredients: Madagascar cocoa beans, sugar, cocoa butter, ALMOND powder, emulsifying agent: sunflower lecithin, natural vanilla extract.

STEPS

Mix the roasted hazelnuts (in hazelnut paste).

Pour the oil and melted chocolate into a ball grinder.

Add the sugar/cocoa mixture.

Grind for 60 minutes (the temperature must not exceed 40°C).

Remove the spread and leave it overnight at room temperature.

Put in the jars.

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OTHER RECIPES

SOFT APRICOTS MUFFINS

SOLLIÈS FIGS JAM

FIG, RASPBERRY AND PISTACHIO TART

OBERWEIS CHOCOLATE SPREAD

Informations and materials

RECIPE STEPS

1. Ingredients

2. -

3. -

4. -

5. -

6. -

7. -

8. -

9. -

10. -

11. -

12. -

13. -

14. -

15. -

OTHER RECIPES

SOFT APRICOTS MUFFINS

SOLLIÈS FIGS JAM

FIG, RASPBERRY AND PISTACHIO TART

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