Chocolate and Rosemary Spread

Step 1

Toast the 150g hazelnuts in a dry skillet over medium heat, shaking often, until fragrant and lightly browned, about 5 minutes. Rub off loose skins with a clean towel.

Step 2

In a small saucepan, warm the 200ml coconut milk, 2 tbsp honey, and 2 rosemary sprigs over low heat until steaming, about 3 minutes. Do not boil. Remove from heat and let steep for 10 minutes.

Step 3

Melt the 200g dark chocolate in a heatproof bowl set over simmering water, stirring until smooth, about 5 minutes. Remove from heat and discard the rosemary sprigs.

Step 4

In a food processor, blend the toasted hazelnuts until they form a smooth butter, about 3 minutes, scraping down the sides as needed.

Step 5

Add the melted chocolate, the strained coconut milk mixture, and 0.25 tsp salt to the food processor. Blend until completely smooth and glossy, about 2 minutes.

Step 6

Pour the spread into a jar or bowl. Let it cool to room temperature, then refrigerate until firm, about 30 minutes. Serve with chocolate shavings and fresh rosemary sprigs if desired.