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Chocolate Almond Spread Recipe | Dark & White Chocolate Spread | Fuzz & Buzz
Chocolate Almond Spread Recipe.
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With just a few ingredients and no added sugar in it, these Dark & White Chocolate Spread will become your favorite on bread, waffles, pancakes, apples, pastries, and ice cream.
Recipe
Ingredients
Dark chocolate almond spread
100 g/3.5 oz dark chocolate 55% chopped
1 cup (150 g ) of unpeeled roasted almonds
2 pinch of Salt
1 teaspoon of vanilla extract
White chocolate almond spread
100 g/3.5 oz of white chocolate chopped
1 cup (150 g) almonds peeled (roasted)
1 or 2 pinches of Salt
2-3 tablespoons of Flavorless vegetable oil
1 teaspoon of vanilla sugar or Vanilla extract
Directions:
Cut and melt the chocolate in a double boiler or a few seconds at a time in the microwave.
Spread the almonds in a single layer on a baking tray and toast them at 350F (175C) for 8-10 minutes, stirring halfway. Let them cool down.
Process the almonds in a food processor until the nuts become creamy and smooth. This will take up to 10-15 minutes depending on the machine you are using. Stop periodically to scrape down the sides.
Add the salt and the vanilla extract and continue processing for 1 minute then add the melted chocolate and mix again for another minute.
If you making the white chocolate spread add the vegetable oil when you add the vanilla extract or just after adding the white chocolate.
Transfer to a jar let the cream cool completely before putting the lid and store at room temperature for up to 10 days. If you like a firmer spread set the jar in the fridge for 15-20 minutes before moving at room temperature.
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Almond Chocolate Pear Cake Recipe
If you like pears and chocolate you should definitely try this Almond Chocolate Pear Cake. It is very flavorful due to the pears and almonds, and also chocolaty, moist and rich which makes it simply irresistable.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10 servings
4 eggs, separated
7 oz (200g) semisweet chocolate (55-70%)
2/3 cup (150g) butter
1 tbsp (8g) unsweetened cocoa powder
1 cup (100g) ground almonds
1/4 tsp (2g) salt
1 tsp (5ml) almond extract
1/2 cup (100g) sugar
3 or 4 ripe pears, peeled, halved and cored
1. Grease and line a 10-inch (25cm) springform pan (with a removable base) with parchment paper. Separate egg yolks from whites. Preheat oven to 180°C (350°F).
2. Melt chocolate and butter over a bain-marie until smooth. Let it cool slightly. Add yolks one at a time and stir well.Stir in cocoa powder, ground almonds, salt and almond extract.
3. Whip egg whites until foamy using a mixer. Gradually add sugar and whip until soft peaks form. Gently fold the whipped whites into chocolate mixture.
4. Pour batter into prepared pan.
5. Cut pear halves in thin slices leaving one edge uncut.
6. Place the sliced pear halves on top of the batter and bake for 40-45 minutes.
7. Let it cool completely and refrigerate to set for at least 2 hours.
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Ingredients:
Almond : 200g (1 cup) (Cashew/Hazelnut/Peanuts)
Cocoa Powder : 60g (2/3cup)
Sugar : 130g (2/3 cup)
Coconut oil : 2 Tbsp (can replace with Butter, Canola Oil, peanut oil, olive oil)
Salt : 1/2 tsp
Vanilla essence :1 tsp (optional)
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PB & J SANDWICH ON ALMOND CHOCOLATE BRIOCHE
PB&j on almond chocolate brioche
KEITH SMITH