Chocolate Almond Spread Recipe
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Chocolate Almond Spread Recipe

Dark chocolate almond spread
100 g/3.5 oz dark chocolate 55% chopped
1 cup (150 g ) of unpeeled roasted almonds
2 pinch of Salt
1 teaspoon of vanilla extract

White chocolate almond spread
100 g/3.5 oz of white chocolate chopped
1 cup (150 g) almonds peeled (roasted)
1 or 2 pinches of Salt
2-3 tablespoons of Flavorless vegetable oil
1 teaspoon of vanilla sugar or Vanilla extract

Cut and melt the chocolate in a double boiler or a few seconds at a time in the microwave.
Spread the almonds in a single layer on a baking tray and toast them at 350F (175C) for 8-10 minutes, stirring halfway. Let them cool down.
Process the almonds in a food processor until the nuts become creamy and smooth. This will take up to 10-15 minutes depending on the machine you are using. Stop periodically to scrape down the sides.
Add the salt and the vanilla extract and continue processing for 1 minute then add the melted chocolate and mix again for another minute.
If you making the white chocolate spread add the vegetable oil when you add the vanilla extract or just after adding the white chocolate.
Transfer to a jar let the cream cool completely before putting the lid and store at room temperature for up to 10 days. If you like a firmer spread set the jar in the fridge for 15-20 minutes before moving at room temperature.

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