Chocolate, hazelnut and olive oil spread
Ingredients
For
4
personnes
- 200 g of baking chocolate
- 80 g whole cane sugar
- 100 g hazelnuts (or pistachios)
- 50 g mild-flavoured olive oil
- 50 mL milk
Tip
This recipe for an olive oil spread goes wonderfully with crêpes or pancakes! Choose a mild-flavoured olive oil with aromas of fruit (dried, ripe) and flowers, accompanied by vegetal notes. PDO Nice, Nyons, or olive oils of the Négrette, Grossane, Cailletier and Tanche varieties, amongst others, will be ideal.
Instructions
- Roast the hazelnuts by placing them on a baking tray in the oven for a few minutes. They should turn a golden brown. This will bring out the flavour of the hazelnuts.
- Put the sugar in a saucepan with a teaspoon of water and let it caramelise: place the saucepan over a high heat to begin with and watch as the sugar begins to brown after a few minutes. Turn down the heat. Do not stir with a spoon under any circumstances! Leave it to cook… When the caramel is a light golden colour, add the hazelnuts, give them a quick stir and spread them out on a baking tray lined with baking paper. Leave to set.
- Once the caramelised hazelnuts have cooled, blend them for quite a while until you achieve a paste-like texture (if using pistachios, blend half of the plain pistachios, caramelise the other half and then blend).
- Melt the chocolate. Mix it into the hazelnuts. Drizzle in the oil whilst continuing to blend. Add a little water to ‘loosen’ the mixture if it is too thick and create an emulsion. The resulting mixture should be smooth, glossy and slightly runny.
- Pour the spread into a jar and put it in the fridge.
Tip
This recipe for an olive oil spread goes wonderfully with crêpes or pancakes! Choose a mild-flavoured olive oil with aromas of fruit (dried, ripe) and flowers, accompanied by vegetal notes. PDO Nice, Nyons, or olive oils of the Négrette, Grossane, Cailletier and Tanche varieties, amongst others, will be ideal.
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
You might also be interested in
Spiced roasted pears