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I mentioned the other day that I’d taken on a task that had been hanging around for years. Literally years.
The cobnuts from the two trees we planted in our back garden are ripening nicely for this year’s crop.
Meanwhile the previous three years worth were in bowls, waiting to be a tasty snack. Hmmm no one has eaten them.
I had no idea what to do with cobnuts but I do know we like and eat a lot of chocolate spread.
So I was curious. Would they be edible after all this time? And would they make a good hazelnut style spread?
First we had to shell them.
Many of the oldest nuts had indeed shrivelled up quite badly but years two and three weren’t too bad. There was about 200g of nuts. Probably a cup and a half.
(Note to self: use future year’s crops sooner.)
Then they needed to be roasted which would also enable us to ‘rub off’ the skins. This process took a lot of rubbing and scraping.
It was a bit guess work. The recipe I used said one teaspoon of vegetable oil but that gave a very dry texture which was more like a paste.
In the end I used cocoa nibs, powdered sugar, vanilla essence and sunflower oil. So there weren’t too many ingredients.
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