Chilli Chocolate Spread by Marni Xuto
The perfect accompaniment to a buffet spread or a beautiful handcrafted gift for someone you love, this is a delicious, sweet spread with a fiery kick! It’s best lathered over a freshly baked crusty bread or on top of porridge. This spread is made with a rich blend of milk and dark chocolate with red chilli and paprika for the ultimate flavour pairing.
Ingredients
- 200g blanched hazelnuts
- 100g milk chocolate- chunky cut
- 100g dark chocolate-chunky cut
- 5-8g British red chilli
- 375 ml condensed milk
- 4 tbsp vegetable oil
- 1 tsp paprika powder
- 1/2 tsp salt
Tools
- Titanium Chef Patissier XL
- Food Processor Attachment
Method
- Preheat the oven at 180 Celsius and roast the hazelnuts for 8 minutes. Remove from the oven, set aside until cool.
- Put the toasted hazelnuts in a chopper then attach it to Kenwood Titanium Patissier XL. Set at level 3 and blitz until the hazelnuts turn into a smooth runny paste.
- Add the chilli and blitz further until the ingredients are combined.
- Put the dark and milk chocolate in a Chef XL bowl. Attach the creaming beater, set the temperature at 9, beater at level 2 for 5 minutes. Press start.
- Add the vegetable oil and condensed milk. with the same setting, continue to beat the mixture for further 3 minutes.
- Pour the hazelnut mixture and paprika powder into the Chef XL bowl. Set the temperature at 9, beater at level 3 for 4 minutes or beat until the mixture becomes a thick, creamy and spreadable consistency.
- Transfer into a sterilised jar and enjoy on toast, crackers, porridge or fruit.