I really like chocolate spread, but I’m not a big fan of Nutella – I know, it’s sacrilege to admit that, but I really don’t get the fuss. My favourite thing about Nutella is the glass you’re left with!
So, making my own spiced chocolate spread seemed like the perfect solution. I’ve recently got into making sourdough (along with half the population) and what better thing to top toasted sourdough with!
I saw this recipe in an old book I have by Paul A Young. I adapted the recipe to make a thicker chocolate spread and I changed the type and quantity of sugar and added some mixed spice to give it some warmth. The chocolate I used for this is a 54% French Vanilla from Guittard.
The recipe is so easy, you can whip it up in minutes and you can customise it however you want. You can infuse the cream with cardamom, cinnamon sticks, add a shot of espresso or even some alcohol to the final spread. Let your imagination run wild, also you can choose how thick or thin your spread is, just alter the amount of chocolate or liquid you add next time.
This would also be delicious used in a chocolate babka or brioche loaf, the uses for this spiced chocolate spread are almost limitless. It will keep in the fridge for up to a month, or in the cupboard for a fortnight.
Spiced Chocolate Spread
- 100 ml Water
- 100 ml Double Cream
- 60 g Dark Muscovado Sugar
- 1 pinch Salt
- 2 pinches Mixed Spice
- 200 g Dark Chocolate (50-66%) chopped
- 15 ml Nut or Flavourless Oil
- Place the cream, water, sugar, salt and mixed spice into a saucepan and bring to a boil.
- Allow to simmer for 2 minutes, before pouring over the chocolate and stirring until the chocolate is completely melted.
- Place the chocolate spread in the fridge for around 30 minutes, or leave it on the side to cool and thicken for about 45 minutes.
- Pour in the oil and whisk the spread until emulsified, then place the spread into a clean sterilised jar. Store in the fridge and use within a month, or store in a cupboard and use within a fortnight.
Thanks for reading.