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.
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