What did you say? “Home-made and ecology is boring”…
Once you’ll have tried this chocolate-hazelnuts spread, you’ll be addicted to home-made (and this choco pasta)!
I hear you… and i agree with you… chocolate is so not ecological. But “choose your battle”. I don’t drink alcohol, I’m eating 6 meals a week vegetarian, biking instead of driving the car… but I do eat once in a while (fair trade, packaging-free, bio) chocolate.
By the way, for the chocolate lovers, 2 Belgian young people (in Antwerp) are making CO2-free chocolate! Sailing and biking cacao nuts… (they are called “Coup de chocolat“).
(copied from this website, in French). For about 3x500ml choco pasta.
- 300 gr hazelnuts
- 100 gr sugar cane (or brown sugar)
- 200 gr chocolate (dark)
- 350 ml milk (cow or any animal or vegetal milk)
- 60 gr olive oil
- vanilla (I replace a little bit of sugar by home-made vanilla sugar); or cinnamon
Preparation (15 min; 20 min if you roast the hazelnuts in the oven)
- Roast the hazelnuts (oven 180°C 10 min or 3-4 min in the pan)
- Wrap the hazelnuts in a kitchen towel and rub them to remove most skins.
- Add the following ingredients in the food processor (mix between each bullet point) until you get a smooth paste:
- the hazelnuts
- the sugar
- the olive oil
- Melt the chocolate with the milk (+ vanilla or cinnamon) in a pot
- Add the hazelnut paste to the chocolate and mix well
- Pour your choco pasta in clean (sterilized) jam pots.