Bullion’s Chocolate-Hazelnut Spread

By Meisha Garvey

It’s Shrove Tuesday next week, better known as Pancake Day and we at Bullion thought what better way to celebrate than with a recipe you can make at home and use on your pancakes. Chocolate-hazelnut spread is arguably one of the most popular toppings to use on pancakes, so here’s our version which has a little less sugar and no palm oil—if you want a slightly healthier but still equally delicious version. Unfortunately, our Cutlery Works café isn’t open on Tuesdays so our chocolate-hazelnut spread will be available with pancakes all next week from Wednesday 26^thFebruary.

Serves 12

140g hazelnuts

340g Fine milk chocolate

1/2 teaspoon vanilla extract

2 tablespoons oil*

1/2 teaspoon salt

*The best option for the oil is hazelnut oil. However, if you don't have that vegetable oil is a good alternative.

1

Preheat the oven to 175°C/350°F/Gas Mark 4. Place the hazelnuts on a baking sheet and spread evenly. Roast the hazelnuts in the oven for 7-8 minutes, until they’re slightly browned and the skins are blistered.

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2

Wrap the hazelnuts in a kitchen towel and rub vigorously to remove as much loose skin as possible. Once you’ve rubbed off as much as you can, leave the hazelnuts to cool completely.

3

Break or chop the chocolate into small chunks and place in a bowl to melt. There are two methods for melting, you can either do this with a microwave: microwaving the chocolate for 30 seconds, stirring the chocolate then repeating the process until it’s melted. Or you can use the double boiler method: fill the bottom of a pan with water and place on a low heat. Put the bowl of chocolate on top of the pan and leave to melt. The water should be hot—but not boiling, and once most of the chocolate appears shiny, stir till smooth. Once the chocolate is melted, leave to cool down slightly.

4

Place the hazelnuts in a food processor and grind the hazelnuts until they start releasing their natural oils and forming a paste. The hazelnuts might stick to the sides, so pause occasionally to scrape the processor with a spatula.

5

Once the paste is formed add the oil, vanilla extract and salt. Continue processing until the mixture is smooth then add the melted chocolate and continue blending. You want the mixture to be combined and as smooth as possible.

6

Once complete pour into a jar or any other container. If you’re wanting to store the chocolate-hazelnut spread, place in an airtight container instead and keep at room temperature for up to 2 weeks.