Gentleman's Spread

Method

Chop the Belgian dark chocolate finely and place in a heatproof bowl with the butter, then melt gently over a pan of simmering water, stirring occasionally until completely smooth. Remove from heat and allow to cool slightly, then stir through the ground hazelnuts, icing sugar, cocoa powder and sea salt until fully combined and silky. Transfer to a sterilised glass jar and smooth the surface, then cover and refrigerate for at least two hours until it reaches a spreadable consistency. Serve at room temperature on warm toast, croissants or Belgian waffles.