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Home Cooking 13

Help with chocolate hazelnut spread

fairyinthewoods | Jan 7, 2015 12:19 PM

I made this recipe for chocolate hazelnut paste:
http://cooking.nytimes.com/recipes/10...

I made it according to the recipe, although I doubled the quantities.

One slight difference in following the method - rather than add the chocolate, etc, while the machine was running, I added a third of the chocolate at a time, taking turns running the machine after each add, and with the machine running, making the last addition by pouring it in slowly.

When I added the chocolate to the hazelnut butter, the mixture kind of bound up, and got gritty, and oil separated from the mixture. So it seems like an emulsification broke, and the melted chocolate seized at the same time. I ended up melting an ounce more chocolate, and that seemed to relax the mixture a bit, but it's still gritty. I'm wondering what I can do with it - it was a lot of nuts and chocolate! Cake? Brownies? Help? Also wondering if anyone has an idea as to why it went wrong.

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