Chocolate + caramel spread with hazelnuts

Chocolate + caramel spread with hazelnuts

By
From
Chefs Eat Toasties Too
Makes
4
Photographer
Brendan Homan

Is there a better combo than chocolate and hazelnut? This is a great recipe for a quick, rich chocolate spread.

Ingredients

Quantity Ingredient
140g caster sugar
25g jam-setting sugar
400ml thickened cream
1 tablespoon liquid glucose
salt flakes
75g dark chocolate, chopped
80g hazelnuts, skinned, toasted and roughly chopped
softened butter, for spreading
8 slices white sandwich loaf

Method

  1. Place a large heavy-based saucepan over medium heat and allow the pan to get hot for 1 minute. Gradually add the caster sugar, stirring constantly with a heat-resistant spatula or wooden spoon, until all the sugar has been incorporated and you have a dark amber caramel.
  2. Put the jam-setting sugar, cream, glucose and a pinch of salt flakes in a separate saucepan over medium heat and bring to the boil. Remove the pan from the heat and add this mixture to the hot caramel – be extremely careful as the mixture will bubble and spit and the steam is dangerously hot. Mix well, then reduce the heat to low, return the pan to the stove top and cook for around 10 minutes until the volume is reduced by half.
  3. Put the chocolate in a jug or bowl. Pour half the hot caramel mixture onto the chocolate and use a hand-held blender to process the mixture until smooth, before adding the rest of the caramel. Blend again until smooth. Pour into hot sterilised jam jars and seal, or pour into a container and store in the refrigerator. Once set, the spread can be used straight away.
  4. Liberally spread the chocolate and caramel mixture on eight slices of bread. Add chopped hazelnuts and salt flakes to four of the slices. Sandwich the four hazelnut slices together with the four other slices. Heat a toasted sandwich press, brush the outsides of each sandwich with softened butter and cook until golden brown.

Pro tips

  • You could use a sourdough bread here or even a seeded sourdough. I am sticking to my old-school white sandwich, which was what I used for my Nutella sandwiches after school all those years ago. Again I am using Barry Callebaut dark chocolate melts. You could use these or any other good-quality chocolate. If it comes in a block, then chop it into small pieces with a knife.
Tags:
Toasties
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