Hazelnut and chocolate spread with Toscano PGI extra virgin olive oil

For 3 glass jars of 75 g. each


150 g. of dark chocolate 70%
150 g. of roasted hazelnuts
130 g. of extra virgin Olive Oil Toscano PGI
30 g. of dark cocoa powder
2 spoons of sugar


Grind the hazelnuts in a mixer until they turn into a creamy butter. The creaminess is given by the oil naturally contained by the hazelnuts.

Melt the chocolate in a double boiler (bain marie).

Pour the hazelnut butter in a bowl and add the sugar, the extra virgin Olive Oil Toscano PGI and the dark cocoa powder. Mix well and then incorporate slowly the melted chocolate.

Fill the three small jars with the mixture and keep them at room temperature until they reach the temperature of around 23°C (74 F). Then put them in the fridge.
Take the glass jar out of the fridge around 20 minutes before its consumption.

The spread must be kept in the refrigerator and lasts three weeks.

You can decorate the glass jars and make it a delicious and original Christmas gift.