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
1 small jar
Dark chocolate, chopped finely
In This Recipe
Melt the chocolate in a double boiler over a medium flame.
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.
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.
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.
Hi, my name is Sophia and I have a passion (ok, maybe it is veering towards an obsession) for food and all things food-related: I read cookbooks for entertainment and sightseeing for me invariably includes walking up and down foreign supermarket aisles. I love to cook and bake but definitely play around more with sweet ingredients.
Current obsessions include all things fennel (I hope there is no cure), substituting butter in recipes with browned butter, baking with olive oil, toasted rice ice cream, seeing whether there is anything that could be ruined by adding a few flakes of sea salt and, most recently, trying to bridge the gap between German, English and Italian Christmas baking – would it be wrong to make a minced meat filled Crostata?