I made this recipe for chocolate hazelnut paste: http://cooking.nytimes...
When I added the chocolate to the hazelnut butter, the mixture kind bound up, and got gritty, and oil separated from the mixture. So it seems like an emulsification broke, and the melted chocolate seized at the same time. I ended up melting an ounce more chocolate, and that seemed to relax the mixture a bit, but it's still gritty. I'm wondering what I can do with it - it was a lot of nuts and chocolate! Cake? Brownies? Help? Also wondering if anyone has an idea as to why it went wrong.
If you can mix things, you can make this (giant! Midwest-sized!) cheese ball.
A Ball of Cheese the Size of the Midwest
Genius Chocolate Chip Cookie Brittle
The Shop's Greatest Hits
A Bowl Full of Winter Comfort
Up to 20% Off These Nonstick Pan Sets
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)