Chocolate Heaven in a Jar

Recently, Emily was a little upset to discover that many big name retailers have no legal obligation to list palm oil on food ingredients, and can hide the presence of unsustainable palm oil under the generic term "vegetable oil". With many friends working out in the forests of Malaysia and witnessing first hand the deforestation and devastation, this labelling issue is something that we feel should be publicised so people can make active choices in avoiding palm oil. There is some good news however, as of the 13th of December 2014 a new EU law will come into effect that meals manufactures cannot hide the palm oil under the term 'vegetable oil' any long. If you would like to find out a little more please check out the ZSL sustainable palm oil platform website. 

One of the worst blows was the discovery of unclear labelling of a famous brand of Chocolate Hazelnut Spread which everyone in our family is rather partial too. So whilst perusing a recent Country Living magazine I came across a recipe to die for that would also solve Emily's ethical dilemma - Homemade Hazelnut Spread.  Trust me, you will never want to purchase a jar again.  The recipe below makes sufficient for 2 jars - it is so moreish you may have to savour the first jar - spoon by spoon.

Ingredients

150h hazelnuts, toasted

240g milk chocolate

100g plain chocolate

100ml 100% vegetable oil (no palms here!)

3 tablespoons icing sugar

1 good tablespoon of cocoa

Half teaspoon vanilla extract

First, toast the hazelnuts in the oven, 170 degrees for about 10 minutes, until golden.  When cool rub the skins off.  I took the tray outside and blew the skins off.  Cool thoroughtly

Melt the chocolate over a pan of simmering water until liquid.  Cool slightly.

Put the hazelnuts in a food processor and whizz until finely ground and oily - they should end up looking like peanut butter.  (I used a coffee grinder for my hazelnuts which was equally as good - you just whizz in small amounts).  Gradually add oil and whizz until smooth.  

Add sugar, cocoa and vanilla and mix again.  If using a processor leave the motor running and gradually pour in the liquid chocolate.  Pour into 2 jars and wait patiently for it to cool.

The good news is you can scrape the bowl with cooking utensils and lick them clean! Additionally the cost of making these 2 jars is equivalent to the price of purchasing a similar weighted jar of the best selling brand of hazelnut spread.

I promise you won’t be disappointed, and leave you thinking of all the ways you can use the delicious spread you have made.   

Until next time.

Barbara & Emily