Cocoa Nib Chocolate Spread
INGREDIENTS:
- 10.5 oz Cream
- 17.5 oz 70% Eclat chocolate
- 4.5 oz Butter
- Brandy (if desired)
INSTRUCTIONS:
1. HEAT CREAM AND BUTTER IN SAUCEPAN UNTIL HOT TO THE TOUCH AND BUTTER
IS SLIGHTLY MELTED.
2. AND 1/2 OF THE CREAM TO THE CHOCOLATE IN FOOD PROCESSOR. ONLY AFTER
COMPLETELY INCORPORATING ADD THE REST OF THE CREAM.
3. ADD ALCOHOL LAST IF DESIRED WHEN MIXTURE HAS SLIGHTLY COOLED.
4. ADD CRUSHED COCOA NIBS TO GANACHE MIXTURE
5. SPREAD OVER BREAD, FRUIT, ETC.
