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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.

Ingredients

Tools

Method

  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.