Andrea's Chocolate Spread
Realizing, as a result of my move to London from Toronto, that I would no longer be making frequent weekend trips to the Premiere Moisson Bakery in Montreal, the sourse for my favourite chocolate spread, I decided to make my own. My wife shared an old recipe from her restaurant days – if I only knew it was so easy to make from scratch!
1) Place the hazelnuts on a baking sheet and toast in the oven for 15 minutes. Allow to cool slightly.
2) In a food processor, pulse the hazelnuts with the icing sugar and cocoa powder until fine, about 2 minutes.
3) While the processor is still running, add the vegetable oil and whiz until the mixture is smooth.
4) Combine the powdered milk and water in a small bowl. Add to the hazelnut mixture and process for three minutes until well mixed.
Michael Clark
Michael is a banker with a love for bread. His desire was kindled by morning visits to a local bakery while holidaying in France. He was struck by the passion of the bakers and the simplicity of hand made bread— 4 ingredients; flour, salt, water and yeast. He soon found himself experimenting in his own kitchen, before recruiting a master baker to show him the ropes. Wanting a taste of the real thing, he traded his holidays for midnight shifts in one of Canada's leading artisan bread bakeries. To quote Michael, “there is nothing more satisfying then the solitude of waking up early, hand kneading the dough, smelling the aromas coming from the oven and then slathering a hot piece of bread with some delicious butter”. An avid traveler, he seeks out crusty loaves and the people who make them around world. When not working in The City, Michael can be found in his London kitchen or his local pub