To toast the hazelnuts, preheat your oven to 300F
and spread the nuts on one layer on a large baking
sheet. Toast the nuts for about 15 minutes until
golden brown, then rub their skins off with a
clean cloth. Set aside.
Toast the cocoa nibs by placing them in a saucepan
over medium heat, stirring occasionally until they
darken and are slightly shiny. Remove from heat
and set aside.
Place the nuts and cocoa nibs in a food processor
and chop them until they liquefy. Your processor
will sound as if it’s throwing a hissy fit and
about to implode, but keep your finger on the
pulse button until you get a thick, lovely dark
chocolate hazelnut butter. The nuts and nibs will
first gather into a ball before turning into
butter. To help move things along, you may need to
scrape down the sides of the processor bowl to
ensure that everything is pulverized.
Add the sugar, oil and espresso powder and pulse
again, scraping down as needed until everything is
well incorporated into a lusciously thick sauce.
There will still be chunks of nibs remaining which
will give a slight crunch to each spoonful.
Store the spread in clean and dry airtight
containers/jars and refrigerate. Bring the spread to
room temperature before using.
Originally Submitted
5/20/2012
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