“Mburro Chocola” - Bread and Chocolate Hazelnut Spread
“Burro Chocola” which is simply Bread with Chocolate Spread, is a quick and common breakfast option in The Gambia that is served with tea or café. This Chocolate Hazelnut Spread is what a chocolate lover truly desires and it is naturally sweetened with dates and completely dairy-free - a perfect condiment to make “Burro Chocola.”
Ingredients:
400g hazelnuts, dry roasted and unsalted
100g mejdoul dates
25g, 2 ½ tbsps Guittard’s Red-Dutch processed cocoa powder
2 tsp ground cinnamon
⅛ tsp ground nutmeg
¼ tsp coarse sea salt
125g 63% Guittard dark chocolate chips
Directions:
Preheat the oven to 400˚F.
Spread the hazelnuts on a large parchment-lined baking sheet then transfer to the oven to toast for 5 to 7 minutes until the hazelnuts are fragrant and their oils are released.
After toasting the hazelnuts, remove them from the oven and allow them to cool for 20 to 30 minutes until they are warm to the touch.
While the hazelnuts are cooling, remove the pits from the dates and ensure that the cavities of the dates are free of pits and insect eggs.
Place the dark chocolate chips in a clean and moisture-free mixing bowl.
Prepare a saucepan making sure that the opening of the saucepan is wide enough for the bottom of the mixing bowl with the chocolate chips to sit on stably without steam passing through the sides on the saucepan uncontrollably.
Turn on the stovetop to medium heat and place a saucepan on it. Then add some warm water to the saucepan to about the halfway mark. Place the mixing bowl with the chocolate chips on the saucepan making sure that the bottom of the mixing bowl is not touching the water in the saucepan and let the chocolate chips melt.
Use a spatula to stir the melting chocolate chips until they are completely melted and silky then set it aside.
To a clean, dry and moisture-free food processor, add in the hazelnuts, pitted dates, cocoa powder, ground cinnamon, ground nutmeg, and coarse sea salt. Grind this combination on high speed until well combined and almost smooth.
Wipe the bottom of the mixing bowl with the melted chocolate to prevent any moisture from entering the food processor then add the melted chocolate to the food processor and grind the combination on high speed until smooth or to preferred consistency.
Store the chocolate hazelnut spread in clean, dry and moisture-free glass jars and keep in your pantry or fridge.
Use this chocolate hazelnut spread on bread to make “Burro Chocola”, with fruits or as a topping for your porridge.
