I've been meaning to have a go at this for ages. So often I make a bread with chocolate spread - and I can't eat it because it isn't vegan.
I googled several recipes and got an idea of what I could use. Most were about making a nutella-type spread, using a food processor - which I don't have, but it gave me the basis. In the end, by adding a bit of this and a bit of that, I ended up with these ingredients:
100g soya cream
50g olive oil
55g cocoa powder
55g icing sugar
I blitzed the cream and oil together and added most of the dry ingredients - then I stirred in a dessertspoon of each until I finished up with a thick spread. I've got this in a jar and we'll see how much of this I use in the morning.
I used just over half in making a chocolate and cherry swirl loaf [recipe and pics to come].
I took the jar into work the next day and invited three friends to taste the spread. Two of them said that while it was very nice, there was an underlying 'off-flavour' they detected, which I put down to the olive oil. However, when the other friend - a chef - tasted it, she only said it was too chocolaty for her.
Both these problems are easily solved - firstly by using a bland vegetable oil, such as sunflower oil instead of the olive oil, and secondly by adjusting the amount of cocoa powder.
It's now firmly established in my repertoire - and I shall play with the ingredients no doubt every time I make it.
One thing I will try next time is to add some ground almonds I found lurking in the cupboard - then it will be my own version of nutella!
I googled several recipes and got an idea of what I could use. Most were about making a nutella-type spread, using a food processor - which I don't have, but it gave me the basis. In the end, by adding a bit of this and a bit of that, I ended up with these ingredients:
100g soya cream
50g olive oil
55g cocoa powder
55g icing sugar
I blitzed the cream and oil together and added most of the dry ingredients - then I stirred in a dessertspoon of each until I finished up with a thick spread. I've got this in a jar and we'll see how much of this I use in the morning.
I used just over half in making a chocolate and cherry swirl loaf [recipe and pics to come].
I took the jar into work the next day and invited three friends to taste the spread. Two of them said that while it was very nice, there was an underlying 'off-flavour' they detected, which I put down to the olive oil. However, when the other friend - a chef - tasted it, she only said it was too chocolaty for her.
Both these problems are easily solved - firstly by using a bland vegetable oil, such as sunflower oil instead of the olive oil, and secondly by adjusting the amount of cocoa powder.
It's now firmly established in my repertoire - and I shall play with the ingredients no doubt every time I make it.
One thing I will try next time is to add some ground almonds I found lurking in the cupboard - then it will be my own version of nutella!
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