We are often facing the huge Nutella dilemma. I like it but I know that it’s not good for me. I like it but I know that it was made with palm oil. Now stop torturing yourself, I have a simple recipe better for you health (only if you eat it with moderation of course) that you will hopefully like it.
I am a big fan of a new French cooking magazine called Art et Gastronomie. They have only 3 issues at the moment but I like it because they propose recipes from higher level than the usual Jamie or Delicious. I found this recipe in this magazine but I only used the ingredients they indicate because their measurements were so wrong! I like it as it is but I feel that some texture improvements could be made. I will investigate some other recipes.
Here is my easy recipe for a homemade chocolate dream:
Homemade chocolate paste
By October 11, 2013Published:
- Yield: 1/2 marmelade jar
- Prep: 15 mins
Indulge yourself with a healthier homy chocolate paste for the breakfast
- 60 gr Hazelnuts Or hazelnut purée for a quicker version
- 70 gr Agave syrup
- 60 ml Milk
- 40 gr Raw cacao powder
- If you already have hazelnut purée, you can do the next steps directly Check that the hazelnuts are pilled correctly (if not you will have to pill them after they are roasted, it is easier to do it) Grill your hazelnut in the oven for 10mins at 170°C on a backing tray. They should be golden. Let them cool for a while.
- Mix the hazelnut in a blender until you obtain a fine oilly paste. Then combine all the ingredients together. If you wish to keep it a while, boil a jam jar and fill it with paste. You can keep the paste in the fridge or in your cupboard if you don't like the texture of the cold paste.