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Chilli Chocolate Spread by Marni Xuto

Serves: 16Category: ChocolateCourse: DessertMachine: MixerTotal time (min.): 35
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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.




  1. Preheat the oven at 180 Celsius and roast the hazelnuts for 8 minutes. Remove from the oven, set aside until cool.
  2. 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.
  3. Add the chilli and blitz further until the ingredients are combined.
  4. 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.
  5. Add the vegetable oil and condensed milk. with the same setting, continue to beat the mixture for further 3 minutes.
  6. 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.
  7. Transfer into a sterilised jar and enjoy on toast, crackers, porridge or fruit.