- Easy
- 2 min
- 1 serv.
- Fully in season
A slice of whole grain bread with a generous layer of homemade chocolate spread made from hazelnuts, cocoa and honey — no palm oil or refined sugar. Exactly the sandwich you know, except now you make the spread yourself. Make the hazelnut cocoa spread first (separate base recipe) and you have chocolate spread for the whole week.
Few things are as Flemish as a slice of bread with chocolate spread after school or at Sunday breakfast. This version starts with a sturdy slice of whole grain bread — slightly tangy, with the scent of toasted grain — over which you pull a thick layer of dark spread. The homemade chocolate spreads a little rougher than the jarred kind: you can still taste the roasted hazelnuts, the cocoa is deeper and less sweet, and the honey rounds everything off without dominating. The first bite is soft bread, then that full nut-cocoa flavour that slowly melts away. The same ritual, made honest.
- 2
- min prep
- 0
- min cook
- 2
- min total
Ingredients (2)
-
Whole Wheat Bread — 2 slices - Chocolate spread — 30 g 1 portion homemade hazelnut-cocoa spread (see recipe) or store-bought
Instructions
- 1 First make the hazelnut cocoa spread according to the separate base recipe, or take a portion from the fridge. Let cold spread come to room temperature for 5 minutes so it becomes spreadable.
Nutrition per serving
Indicative values per serving.
Timing & Suitability
Tags & Diet
Allergens: Gluten, Nuts