Farmers call hazelnuts Filberts. Filberts sell for $4.00-5.00 a pound in the shell. The shell is half the weight, the hazelnut is the other half. The crop for 2021 is in here in California and Oregon, time to make crunchy hazelnut butter. When mixed with 100% pure chocolate powder, ghee, and honey, it makes a rich, tasty chocolate sandwich and pancake spread.

Raw Edible chestnuts mold easily and are all ripe at the same time, so we dry boil them to preserve in mason jars for year round use, an old french method.Another year round use is a home made chestnut amber liqueur.For fresh use, we cook them, make a delicious roasted chestnut cream soup with chestnut mushrooms and celeriac root, and puree them to make a chestnut spread for sandwiches, which keeps a week in the fridge. Here are the recipes.This also shows you how to do a float test in a bucket of water, pick the four best and biggest chestnuts for planting, store them in the fridge for planting till spring, and grow beautiful trees for decoration, shade and bountiful annual harvests.

Ground Peruvian Chocolate Cacao beans have intense chocolate flavor, and can be made into dark and milk chocolate bars and truffles at a fraction of the cost of luxury chocolate bars. Grown in Peru, roasted and ground in Amsterdam, delivered worldwide through Amazon for $8 a pound, amazing. Dark chocolate must be 35% or more cacao solid, which is both dark cacao powder and white cacao butter. This recipe is 440 gram solids, or 44%. Milk chocolate must be 25% solid, or 250 grams, this recipe is 25%.Makes 1 kilo, more than 2 pounds of dark, bittersweet chocolate, or semi sweet milk chocolate. I made vegan based recipes, they stay fresh longer when frozen. For dairy, substitute my coconut cream with your heavy whipped cream.

When you see edible chestnuts for sale, put a handful in water and soak two or three that sink to the bottom. They are the freshest.Soak for a few weeks till the peel splits and then plant in pots in the window. Keep soil moist. They make handsome houseplants.The roasted flesh of chestnuts is very sweet, like a dessert. The outer shell and inner fleece will come right off once the chestnuts are roasted.Edible chestnuts are usually safe for people with other nut allergies.To serve them roasted, here is the recipe.

Peruvian cacao powder, unsalted butter and fresh farm eggs, a few drops of lemon, vanilla extract, drop of honey or sugar, and a whisk is all it takes to make this surprise dessert in advance of a festive dinner.

We grow spicy spearmint and refreshing peppermint in pots, and they grow into exhuberant plants this time of year. Great combination, chocolate and mint ice cream. Easy recipe to make a pungent refreshing homemade ice cream from the freezer to the food processor to the freezer, ready for dessert in a few hours. No ice cream maker needed.

I keep updating new versions of chocolate truffles, here is my 2024 recipe, quick, simple, and delicious if you like dark chocolate.

Mixing pure cacao powder and ground fresh hazelnuts and the butter that makes these croissants fluffy, you get one tasty chocolate croissant dessert.I added homemade hazelnut butter with cacao powder to our regular family breakfast croissant recipe. The hazelnut chocolate paste recipe is in our cookpad list.Don’t despair about this recipe having one more step than usual. It repeats the same simple steps for a showstopper result. Every step makes the croissant fluffier.

Holiday treat! Great way to reuse coffee grinds. We roast and grind green coffee beans, Arabica and Robusta, make espresso, save the coffee grinds till we have a cup full and make these delicious Chocolate Coffee Truffles. Extra leftover coffee grinds are added to potting soil for houseplants.

Small red skinned Bosc pears bottoms trimmed to stand upright and poached in sweet white wine, coated in dark chocolate sauce, served with chocolate dipped fresh raspberries and vanilla bean ice cream and whipped cream, a Holiday dessert that is a family tradition, delicious and simple to make.

Has anyone tried making a chocolate spread? Yes? No? Well, if you love chocolate and you do love spreads I mean dessert spreads not sandwich spreads then you will be amazed by this delicious recipe. 🙂This spread is for those Chocolate fans like my hubby!! ohhh and Hazelnut fans like me! Since I am dieting I have to be careful with my eating habits, but with this one it was truly quite hard to keep away from. When I bake or cook I have to try out the recipe to see how it turned out. Ohhh my, with this one I just could not stop 🙂 uhhh I kept tasting it, and not because it didn’t turn out well, it was just soooo gooood!!.This is similar to let’s say Nutella with a slight difference in the texture of the spread. It is not as creamy as Nutella but it does spread beautifully and it has a intense Hazelnut taste. 🙂 One of my favorite Pastry Chef made this a couple of years ago, and I just had to try this recipe out for myself when I first saw it. I have tried a few times to make a White Chocolate Spread but for some reason it just never works out. 🙁An absolutely scrumptious spread for bread, cookies, croissants, crackers, I can go on and on but I think you get the idea.

Healthier and almond version of "Nutella"Equipment - food processorNotes - the amount of honey can be increased/decreased depending on the kind of dark chocolate you use. The darker the chocolate, increase the honey or sweetener and vice-versa. I used cocoa honey to increase chocolate flavourInspired by - vikalinka.com/homemade-almond-nutella/