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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
Makes 1 small jar
Dark chocolate, chopped finely
teaspoon Sea salt
- 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.