June 23, 2020 2 min read 0 Comments

This spread speaks to coffee lovers any hour of the day. 

Packed with protein and antioxidants, it’s rich and toasty with notes of mocha and an almond kick at the end.

A perfect little pick me up mid-afternoon or added to a Mascarpone dessert for an unexpected twist.

 

Ingredients:

600g

5 ½ cups

62%

Lightly roasted or raw almonds (with skin)

200g

1 cup 

20%

Granulated cane sugar

150g

5 ½ cups

15%

Cocoa nibs

10g

4 ½  tbls

3%

Roasted Coffee beans, finely ground

 

1

 

Pinch of salt

 

Directions:

  1. If roasting: Preheat oven to 300°F/150°C.
  2. Place the almonds in a thin layer on a baking sheet, and roast for 10 minutes, or until they start to smell delicious.  You can decide how dark you want the roast by tasting one from time to time. Keep in mind that the almonds will continue to roast for a few minutes while cooling down.
  3. Cacao nibs are the ingredients that will require the longest refining time, therefore they need to be added first. Start by adding ½ cup nibs into your Melanger and gently increase the temperature with the help of a blow dryer or a heat gun never exceeding 140°F/60°C. About 15 minutes in, you will notice the cocoa butter starting to be released and the paste starting to run smoothly. Over the next 30 minutes, slowly add the rest of the cocoa nibs and let them refine for about 1h.
  4. Grind the roasted (or raw) almonds by pulse-crushing them in a Mixer-Grinder/Cuisinart for approximately 1 minute. You should get a fine, wet sand-like, almond flour.
  5. Slowly add the almonds, ½ cup at the time. Make sure to achieve a smooth paste before adding more almond flour to the cocoa mass.If necessary, gently increase the temperature using a blow dryer or a heat gun (while never exceeding 140°F/60°C).
  6. Once the almond paste is smooth and fluid, start adding the sugar ¼ cup at a time, allowing it to fully incorporate.
  7. If using whole coffee beans, grind them in a coffee grinder into a fine powder.
  8. Sprinkle in the coffee a little at a time, allowing it to become incorporated before adding more. 
  9. Lastly,  add the salt and process for 2 hours.
  10. Once you are pleased with the consistency of the spread, proceed with removing the contents of the drum. For optimal results, store the spread in sterilized, airtight glass jars.

 

Yield: Approximately 1 kg of Spread 

Storage: Up to 6 months in a cool, well-ventilated place in an airtight container.

 

NUTRITION FACTS 

Toasted Almond Latte Spread

100g

% Daily Value*

Total  Energy

1933 kJ

550 kcal (Cal)

27.5%

Fat

38.5g

59%

Saturated fat

2.5g

12%

Carbohydrate

38g

12%

Dietary fiber

9g

36%

Sugars

20g

7%

Protein

15g

30%

Sodium

20mg

1%

 

*Percent Daily values are based on a 2,000 kcal (Cal) diet for healthy adults. Calorie needs might vary according to age, gender, height, weight, and physical activity level.

 



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