INGREDIENTS

INSTRUCTIONS

[You may interpret "1 lb." as "500 g." if you prefer; in fact, I use 1 lb.
nut butter and 500 g chocolate!]
Melt down the chocolate in a pot, with the nut butter in it; stir it up,
until everything's smooth.Put it in a clean jar to keep. Either(1) use it
up quickly, and you don't have to refrigerate it; the chocolate will keep
the nut butter from separating and the nut butter will keep the chocolate
from solidifying.Or (2) keep it in the refrigerator, and zap some in the
microwaveto soften it up.You can also heat it back up to use as an ice
cream sauce, but it's awfully thick for that. It's decadent enough to just
spread it on toast.
Nut butters: I can get Almond Butter locally at "Trader Joe's Market" a
store with outlets in California and Arizona. They used to also have a
cashew-macadamia nut butter that was absolutely heavenly -- and it's
nothing more than half a pound of cashews and half a pound of
macadamias,ground up fine together -- but they couldn't get any more from
theirsupplier.Check around for what you can find; or, use your food
processor to make your own nut butter and go from there. (I don't have
one,you're on your own.) [For all you Nutella lovers out there...
Hazelnut's not the only flavor conceivable...]
Posted to recipelu-digest Volume 01 Number 475 by "bunny"
<layla696@ix.netcom.com> on Jan 7, 1998

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