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How to make homemade chocolate spread

How to make homemade chocolate spread



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

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

You don’t have to stop at toast – try drizzling chocolate spread over Jamie’s chocolate calzone, these show-stopping tray-baked meringues, malty homemade cookies, and even poached pears. Just remember, the higher the quality of chocolate, the better your spread will taste, so make sure you use at least 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 toasted nuts in a food processor with 100g of golden caster sugar.
  4. Blitz to a fairly smooth paste.
  5. Snap 450g of quality dark chocolate (at least 70% cocoa solids) into a medium heatproof bowl, and rest 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 stir until smooth and combined.
  8. Fold in 1 big pinch of sea salt and the hazelnut paste.
  9. Divide between sterilised jars and store for a few weeks in the fridge. Spread on toast to serve.

For more naughty spreads, check out how to make your own dulce de leche.


How to make the perfect chocolate spread

T hough a surprising number of you share my mistrust of mushrooms and ambivalence towards the lobster, I’m fairly sure I’m the only person in the western world not to be nutty about a certain Italian chocolate and hazelnut spread. Even before the recent revelation that the stuff is 55% pure sugar (the second largest ingredient being palm oil), it’s always tasted cloyingly sweet to someone more used to Marmite in the mornings.

I was quite content in my ambivalence (with so many other vices to choose from, I can afford to be) until I realised there was more to chocolate spread than Nutella – and that it was perfectly possible to make a version that contained more nuts and chocolate than it did added sugar and palm oil. At this point, all was lost. If you’d prefer to keep sugar off the breakfast table, look away now. If you’re tempted, or you have Easter eggs to use up, read on.

Chantal Coady’s chocolate spread. Photograph: Felicity Cloake/The Guardian


Ingredients to make homemade chocolate hazelnut spread without hazelnuts

Turns out, to make homemade Nutella with any type of nut or seed, all you need is nuts, cocoa powder, icing sugar, oil, and a little salt. That's it! This recipe couldn't be easier and the options are endless.

The chocolate

You have two options for making chocolate spreads at home: melted chocolate or cocoa powder. I used cocoa powder to make this chocolate spread, allowing me to control the amount of sugar that goes into the recipe.

If I recommended using melted chocolate, it would be difficult for me to know what chocolate you use and your chocolate may be more or less sweet than the chocolate I use, and that could lead to flavour issues. So for this recipe, we're using cocoa powder. Also, when working with melted chocolate and incorporating other ingredients, you might end up with separation issues where the oil separates from the spread. Cocoa powder is easier to handle.

I bake exclusively with Dutch-processed cocoa powder, which has a better chocolate flavour and a darker colour. Cacoa Barry "Extra Brute" dark cocoa powder is what I use (available on Amazon or from Vanilla Food Company). That is the cocoa powder I used for this recipe. Dutch-processed is quite different than natural cocoa powder. You can read more about the difference and how they aren't the same as other types of chocolate for baking.

Hazelnut substitutes

The most common substitute for hazelnuts is almonds. Both nuts have a similar texture. Other nuts you can try are cashews. Often cashews are used in baklava instead of hazelnuts or pistachios. For example, you can replace the pistachios in this pistachio baklava with cashews and see how you like it! Macadamia nuts are sweeter and pecans have a different texture, but even these would work as a replacement for hazelnuts. Basically, you can use any nut to replace hazelnuts quite successfully in a simple recipe like the one below, but it's a matter of personal preference.

I tried seven different roasted nuts to find which would work best in my hazelnut-free homemade Nutella: almonds, cashews, macadamia nuts, peanuts, pecans, pistachios, walnuts. I also tried sesame (by using tahini). All roads lead to a delicious chocolate spread that kids and adults will love.

Why do we need oil?

Without the oil in this recipe, the chocolate spread is too thick to smear on toast or bread, and you end up tearing the bread while struggling to smooth the spread over the surface of it. Not ideal. The oil thins out the spread, while allowing you to maintain the emulsion you've developed processing the nut butter with the other ingredients.

I tested milk and water for this purpose but it wasn't as successful with either of these in this recipe. Best to use oil. You can use an affordable neutral tasting oil (like canola oil or sunflower oil), or you can use a nut oil. For example, it would be interesting to use almond oil to make a chocolate almond spread!


Coco Cacao Chocolate Spread Video Recipe

It melts perfectly on warm bread to give a deep chocolate gooey taste. If you are following a gluten-free diet check out my recipe for buckwheat chia bread – it’s easy to make from just a few whole food ingredients and free of wheat and gluten.

This base can also be used as an ingredient to make a delicious dairy free chocolate drink. Just mix a few tbsp with hot water for a creamy hot chocolate drink or cold iced water for an ice chocolate drink. Both are great and make a perfect dairy-free creamy chocolate beverage.

You can make a raw version if you like by making your own coconut milk (directions in Golden Tempeh Curry Recipe) and blending with raw cacao and a sweetener of your choice.

Replace the coconut sugar with your favourite sweetener if you like but the caramel tones of coconut sugar works really well. If you are using a liquid sweetener the spread might not come out quite as thick.

This vegan chocolate recipe contains no nuts. Coconut is technically a seed as the white inner part with a brown casing that we use in recipes is a seed. Also it’s suitable for people that have a tree nut allergy.

When it’s in the shell that it grows on the coconut palm it’s also technically a fruit. The young coconut fruit is often consumed as a drink where the immature coconut is filled with an electro-light rich drink and the flesh is young and jelly-like.

Coconut is often called the tree of life as every part of it can be used – for a drink, food, fuel and making various things from shelter to musical instruments. Although coconut a palm, not a tree due to having no branches or bark.

Coconut sugar is used to sweeten this vegan chocolate spread recipe. This sweetener is made from the flower sap of the coconut sugar. It’s high in sugar so should be consumed in moderate amounts but does contain some vitamins and minerals so is better for you than refined sugar.

The high coconut content of this recipe means that the sugar is absorbed slower into the bloodstream.

Coconut is high in saturated fat and there have been many misconceptions that it is unhealthy. However, the studies that showed coconut to be unhealthy were based on hydrogenated and refined coconut oil that has been messed around with and is full of trans fats so it’s no surprise this type of coconut is unhealthy. More recent studies show that coconut fat can be very beneficial for your brain and heart.

More research is needed to fully conclude but coconut products now and again will probably be part of a very healthy diet. It’s best to only eat 1/4 of this a day due to the high fat and calorie content.


Homemade Chocolate Spread Recipe | How to Make Chocolate Spread in 5 Steps

In Belgium, homemade chocolate spread is simply referred to as ‘choco’.

My chocolate spread recipe comes from my granny, who passed it down to her mum (who has now passed it down to me).

We’re going to show you how to make chocolate spread in 5 simple steps.

It always brings me back to my childhood. At breakfast, mum told us we put too much ‘choco’ on our bread. Instead of having bread with ‘choco’, we were having homemade chocolate spread with a bit of bread.


Ingredients

  • 3 ounces water (about 6 tablespoons 85g)
  • 4 ounces golden syrup or corn syrup (about 1/3 cup 115g)
  • 5 1/4 ounces sugar (about 3/4 cup 150g)
  • Shy 3/4 teaspoon (2.5g) Diamond Crystal kosher salt for table salt, use about half as much by volume or the same weight
  • 9 ounces hazelnuts, toasted, skinned, and roughly chopped (about 2 shy cups 255g)
  • Shy 1/2 teaspoon baking soda
  • 1/2 ounce cocoa powder, preferably Dutch-process (about 2 heaping tablespoons 15g)
  • 4 ounces dark chocolate, roughly 60% cacao solids (about 2/3 cup, finely chopped 115g), melted
  • 1/2 ounce roasted-hazelnut oil or neutral oil (about 1 shy tablespoon 15g)
  • 4 ounces water (about 1/2 cup 115g)

  • 1 cup milk, or more as needed
  • ½ cup unsweetened cocoa powder
  • 2 tablespoons white sugar
  • 1 teaspoon vanilla extract
  • 2 cups roasted and peeled chestnuts
  • ½ cup honey

Mix milk, cocoa powder, sugar, and vanilla extract in a saucepan over medium heat. Bring to a simmer. Add chestnuts cook until chestnuts soften and milk has reduced by a little more than half, about 10 minutes.

Carefully pour milk mixture into a blender. Cover and hold lid down with a potholder blend until smooth. Add extra milk, a few tablespoons at a time, if mixture isn't blending well. Avoid adding too much milk as the spread should be thick.

Add honey and continue to blend until smooth. Transfer to small jars and let cool. Serve immediately or seal jars and store in the refrigerator.


Nutritious and Delicious Homemade Chocolate Spread Recipe

Delicious homemade chocolate spread for children and adults alike. It’s great for breakfast, a snack or as a dessert.

However, its high sugar content and unhealthy fats turn into a food that’s not very healthy.

In this article, we’re going to give you the recipe to prepare a chocolate spread with natural ingredients that are nutritious and healthy. Plus, its flavor surpasses that of any other conventional spread.

Chocolate spread that’s healthy.

Even though they sometimes try and sell chocolate as a healthy food, it’s true that this product contains a high percentage of sugar and unhealthy fats. These fats are derived from low-quality vegetable oils.

These ingredients cause imbalances in the body that can increase cholesterol levels, sugar, and triglycerides in the blood. In addition, this can cause weight gain and dental problems.

Below, we’re going to substitute other ingredients for the unhealthy ones so they don’t cause a negative effect, but are also rich in nutrients.

Sugar alternatives

Sugar, especially the white refined type, has no nutritional value. Additionally, it acidifies and de-calcifies our body. These are the reasons we should find other types of natural sweeteners for our recipes.

  • Stevia: Doesn’t have any calories and is very healthy. Stevia also regulates sugar in the blood.
  • Honey: Even though it’s high in calories, it’s an excellent sweetener with medicinal properties.
  • Other sweeteners: Whole sugar cane, agave syrup, maple syrup, panela, and molasses are other options.

Healthy fats

If we choose healthy fats in our diets, not only will we not gain weight, but we’ll activate our metabolism to lose weight more easily.

You can find healthy fats in coconut oil and in dried fruit. These fats offer creaminess and moistness to the homemade chocolate spread. They convert into a food that fills with both energy and nutrients.

Homemade Chocolate Spread Recipe

This chocolate spread is sugar and lactose-free. It also doesn’t contain additives or other ingredients that aren’t necessary.

Thanks to its chocolate and toasted hazelnut contents, it’s a food that fills us with energy and vitality.

Ingredients:

  • 5 tbsp. of extra virgin coconut oil (75 g.)
  • 3 tbsp. of toasted hazelnuts , very finely ground (21 g.)
  • 5 tbsp. of pure cocoa in powder (50 g.)
  • 3 tbsp. of purified liquid stevia, unflavored (30 ml.)
  • few drops of vanilla extract

Note: The ingredients in this recipe are adjustable. You can modify them according to your tastes. If you want it to be thinner or creamier, you can add more oil. If you want it to be thicker, you can add more cocoa powder or hazelnuts.

Preparation:

  • If you don’t have ground hazelnuts, you can grind them yourself with a grinder or food processor. You can grind them for a few minutes to get a texture that’s spreadable.
  • If the temperature is below 73 degrees F, you’ll have to heat the coconut oil a bit in a double boiler so it’s not solidified.
  • In a large enough container, add the ground hazelnuts, the coconut oil and the rest of the ingredients. Then, mix them well to get a cream.
  • Your homemade chocolate spread is now ready!

Healthy Alternatives

In addition, you can add some different touches to this recipe if you make some small changes. If you’d like to give it a spicy touch, you can add spices like cinnamon, ginger, or cayenne pepper.

To get a spreadable but crunchy texture, chop hazelnuts in small pieces in place of grinding them.

Substitute a ripe banana or avocado for the coconut oil. If you’d like a two-colored spread, leave part of it without cocoa powder and only add the rest of the ingredients. This way, you’ll get a spread with both brown and white colors.

If it is too strong, we can add cream of coconut or any other vegetable.

You can also keep this spread in small portions in the refrigerator or freezer using ice cube trays. It’s the best way to get little candy goodies!

If you mix it with a little coconut cream, it’s excellent for filling crepes or going with any type of sweets, ice cream or desserts.


Chocolate Peanut Butter Spread

Forget any other chocolate spreads you have been having for breakfast over the years. This chocolate peanut butter spread is better than all of them! I really feel strongly about that!

The main reason for my belief is that I don&rsquot like any chocolate nut spreads myself, never did, never will. From the most famous one that everybody knows to the gourmet and super expensive alternatives, none!

But this homemade chocolate peanut butter spread is AMAZING.

Pure chocolate and nut taste, only very slightly sweetened, creamy and unctuous, just 1-2 teaspoons of this chocolate nut butter and you are in heaven. I really never tasted anything better when it comes to chocolate spreads or dips.

And another bonus: unlike all the other similar spreads that you can buy, this peanut butter and chocolate spread is actually quite healthy!

Only pure ingredients like dark chocolate with very little or no sugar at all, pure nut butter, a little coconut oil and a touch of a healthier sweetener like stevia or xylitol, for instance.

I am not saying that this homemade version is low in calories, no nut butter ever is, but I suppose everybody knows that. And it is for sure lower in calorie than any bought chocolate nut spread and you will not eat more than 1-2 tablespoons at a time anyway&hellip

Well, you could &ndash it is that good and it is pretty addictive &ndash but I don&rsquot recommend it. 🙂

INGREDIENTS FOR CHOCOLATE PEANUT BUTTER

Peanuts or mixed nuts:

  • You can make the spread either with pure peanut butter or with a nut mix butter of choice.
  • I can buy a super delicious nut butter around here containing peanuts, almonds, and hazelnuts. No sugar added whatsoever.
  • Hazelnuts: for a pure homemade Nutella only use hazelnuts.
  • I buy the peanuts usually slightly salted and roasted, the cashews are already roasted but unsalted, the hazelnuts and almonds are mostly raw and I roast them myself.

Bought or homemade nut butter?

  • I use homemade nut butter most of the time. It is just better! And healthier! It contains only the nuts and a little bit of salt, nothing else. Most importantly no sugar and no additives, palm oil and whatever it is they also dump into nut butter.
  • However, to make really good nut butter at home, you will need a little bit of time and a very good and strong food processor. If you don&rsquot have those, just buy a jar of peanut or nut butter.
  • When buying peanut or nut butter, make sure you buy a pure nut butter with nothing else but nuts inside. NO SUGAR!
  • I could buy that as well here, but it is sooooo expensive. Buying a tiny jar of pure peanut/mixed nut butter without palm oil and sugar costs about 5 Euro. Shop-bought pure almond or cashew butters are even more expensive.
  • I can make at least 5 jars of peanut/nut butter myself in less than 10 minutes for that amount of money&hellip

Chocolate:

  • Use the best quality chocolate you can afford.
  • This chocolate peanut butter recipe requires only a few ingredients and those really shine through. You have to use the best or the chocolate spread will not taste as good as it should. Buy a chocolate sort you really enjoy eating as it is, no baking chocolate or cheap chocolate chips.
  • I use dark chocolate between 72% and 90 % cocoa, which contains significantly less sugar than milk chocolate. The darker the chocolate, the better.

Coconut oil:

  • You will need a small amount of coconut oil as well, it will make the chocolate nut spread creamier and dip-able.

Sweetener:

  • I have successfully made the homemade chocolate nut butter with stevia and xylitol. You can use powdered sugar if you like, but then the chocolate spread will be less healthy. : a zero-calorie sweetener derived from a plant called Stevia rebaudiana. This plant grows in Brazil and Paraguay and its leaves have been used there to sweeten foods for hundreds of years.
  • Stevia is 200 times sweeter than sugar, so pay attention to what you buy and how much of it you are using.
  • I buy a kind of stevia that looks like sugar and can be used just as sugar, so I take about 2-3 teaspoons of it for this chocolate nut butter. : a sugar alcohol (not the kind of alcohol that makes you drunk, it is safe for people with alcohol addiction), derived from trees like birch or from a plant fiber called xylan. It looks and tastes like sugar, but has less calories than sugar and, like stevia, doesn&rsquot raise blood sugar levels either.
  • Powdered sugar can be used instead. Don&rsquot use granulated sugar, as it will remain grainy and your homemade chocolate spread will not be nice and smooth.

HOW TO MAKE PEANUT BUTTER?

Making homemade nut butter is super easy, all you need is the nuts and a good food processor.


How to Make Nutella Healthy at Home!

If you’ve tried my Chocolate Mousse Cake or my 5 Ingredient Sweet Potato Mini Pies, then you know I LOVE my food processor. The food processor is your best friend in this hazelnut spread recipe too! You can also use a high speed blender.

Steps to Making Homemade Nutella:

  1. Place hazelnuts in food processor and grind for 5-10 minutes until smooth and runny.
  2. Dissolve cacao powder in warm water then add to the hazelnuts.
  3. Add in maple syrup and blend again.
  4. Pour into a resealable jar and enjoy!


LOW CARB, SUGAR FREE SPREAD – Ditch The Carbs

Not only is this recipe sugar free, it also doesn’t have hazelnuts, so if you’re not a fan of the nutty taste of Nutella then this milk chocolate spread dupe is the one for you!

INGREDIENTS

*4 tbsp granulated sweetener of choice or more, to your taste

INSTRUCTIONS

Place all the ingredients in a blender

Blitz through until smooth.

No need to melt the coconut oil as the warmth from the blender will do the trick

Store in the fridge for a firm spread, or store in the cupboard in an airtight container for an easy spread.

If you have any other tips or comments on this blog please do let us know below

Want to read more about more tips for yummy sustainable food and drink? Read our Guide to Ethical, Low Sugar Drinks

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About Me

Hi I'm Mary-Lou and welcome to my blog. I hope I can give you some easy ideas on how to live a more sustainable life.


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