Chocolate Olive Oil Sea Salt Pate a Tartiner

Since I started baking my own bread I had been looking to make my own chocolate spread. As much as I loathe sugar-laden Nutella (amended to clarify that it’s not Nutella per se I despise but the fact that something that tastes so good has to be full of sugar and fake ingredients), I must admit that chocolate pairs incredibly well with freshly baked toasted bread. Nonetheless, I was keen to come up with a recipe that was low in sugar, had a short list of recognisable ingredients I knew how to pronounce and spell and that could be put together in a cinch. It is probably time for an important disclaimer, the recipe copied below is no step-by-step guide to making your own Nutella at home. Firstly, although perfectly adequate for making various nutbutters (walnut being my current favourite), my food processor is nowhere near good enough to make hazelnut paste smooth enough to satisfy my perfectionist tendencies and

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