Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Nuts
Chocolate
Spread
Utensils
For 4 Preserving jars of each approx. 1½ dl, rinsed with hot water
How it's done
Nuts
In batches, puree half of the nuts in a food processor until the mixture is creamy (approx. 5 mins. each).
Chocolate
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth.
Spread
Mix the chocolate, nut puree and vanilla. Transfer to the clean, warm jars.
| Shelf life: | Seal tightly and keep in the fridge for approx. 2 months. Remove from the refrigerator approx. 1 hour before use. |
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