I
found another use for the Kenwood
mini – not only is it useful for whizzing nuts but also blitzing
small amounts of icing sugar to get rid of the lumps that always seem
to be there – I did exactly that before I added it to the whizzed
hazelnuts. Worked like a dream, no problem with white blobs of icing
sugar that refuse to disperse no matter how long you blitz!
I
used 100g milk chocolate and 150g of plain chocolate chips. 250g of
milk chocolate would give too sweet a flavour but as usual it's
personal choice. I also used unsalted butter.
When
the recipe says in the last sentence “... best used at room
temperature … stored in the fridge...” it means it. It sets well
but if you're using it on hot toast for example it melts and spreads
quite easily. You could decant a portion into a small container,
covered, overnight. It may seem a bit of a faff but it's well worth
it.
I
think it's worth pointing out that the reason that you can spread the
commercial versions is that they contain emulsifiers to keep them
soft hence they say the product should not be stored in the fridge.
I
think it's good to know what you're eating – it's a holiday treat –
not something you'd eat every day. If chocolate and nuts are your
guilty pleasure then this is right up your street!
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