Sunday, May 26, 2013

Making chocolate almond spread

I felt like making something today that could use my Ghiradelli chocolate bars. Since I have some almond meal, I thought I could grind the almond to butter but that didn't happen. My spread is a bit grainy and bittersweet with a tinge of saltiness. I like :)
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2 comments:

dsowerg said...

Apparently the nut needs to be fairly dry for butter to form. Otherwise it will just be mashy. Tons of homemade "Nutella" recipes on the web. Enjoy your chocolate spread!

11:39 am, May 27, 2013
coboypb said...

Hi, eve+line. Thanks for the tip. I did check out online recipes before experimenting. I like my spread better after a few days - seems to have thickened and the bitter taste is more subtle.

4:46 pm, June 01, 2013

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