John Myers
Ingredients for 1 servings:
- 100 g chocolate, to taste
- 50 g coconut oil
- 150 g hazelnuts or almonds, whole, peeled
- 30 g cocoa powder, e.g. Kaba
- e.g. sugar or sweetener
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
for a glass of approx. 300 g capacity
Spread the nuts in a single layer on a baking sheet and roast for about 10-15 minutes in a preheated oven at 180 degrees Celsius (top/bottom heat). Caution: be careful during the last few minutes, as the nuts burn easily and are then no longer suitable for the cream. The roasting time may be a little longer, depending on the oven and the size of the nuts. Roasting can also be done in a pan; heat the nuts without oil in a pan for about 10-15 minutes, stirring frequently, as they burn easily. Now remove the skins from the nuts. To do this, place the roasted nuts in a clean tea towel and wrap them. Rub the nuts together in the towel to loosen the skins. This takes a while; with some nuts, it’s impossible. Grind the nuts with a blender, hand blender, or in a Thermomix. The nuts should have a semolina-like consistency. You can also make them coarser, which will make the cream crispier. I often make half the mixture a little coarser. Carefully melt the chocolate and fat in a double boiler. This also works in the microwave, but be careful, as the chocolate burns easily. Stir together the chopped nuts and melted chocolate, then gradually add the cocoa powder. Season the chocolate-nut spread with sugar, cocoa powder, or cocoa powder to taste. Finally, pour into a jar with a screw lid and store in the refrigerator. One serving weighs approximately 30 grams. This makes approximately 300 grams.
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