Chocolate Olive Oil Spread

By • January 10, 2013 0 Comments

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Author Notes: Since I started baking my own bread I had been looking to make my own chocolate spread. As much as I loathe sugar-laden Nutella (it’s not Nutella per se I despise but the fact that something that tastes so good has to be full of sugar and fake ingredients), I must admit that chocolate pairs incredibly well with freshly baked and toasted bread. Nonetheless, I was keen to come up with a recipe that was low in sugar, had a short list of recognisable ingredients I knew how to pronounce and spell and that could be put together in a cinch.Sophia R

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Makes 1 small jar

  • 100g Dark chocolate, chopped finely
  • 45g Olive oil
  • 15g Cocoa powder
  • 1/2 teaspoon Sea salt
  1. Melt the chocolate in a double boiler over a medium flame.
  2. Once the chocolate is melted, take it off the heat and add the olive oil and cocoa powder. Stir to combine, making sure there are no lumps.
  3. Add the salt according to taste. At this stage the spread will be very liquid, but it will set after a couple of hours at room temperature.
  4. Stored in a jar with a lid this will keep at least a couple of weeks and tastes incredibly good on toasted sourdough bread with an extra sprinkle of sea salt.

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