This is my version of the traditional Italian chocolate spread that is so popular around the world. This version is healthier and so easy to make. It also taste much better!
I made it with two of my favorite ingredients: extra virgin olive oil and bittersweet chocolate (70% cocoa). You can also make it with other oils. Hazelnut or almond oil would be good choices. You can also substitute bittersweet chocolate with milk chocolate.
- 450 grams (1 pound) bittersweet chocolate
- 450 grams (1 pound) hazelnuts, toasted and chopped
- 114 grams (4 oz) extra virgin olive oil
- 20 grams (0.7 oz) cocoa powder
- 1 teaspoon vanilla
Chop the chocolate and melt it in a double boiler.