Can Nutella be ever more than chocolate or it’s already eclipsed that once it tried to imitate? Let’s make chocolate hazelnut spread and see!
As I currently have some time, I was surfing on the internet the other day. In search of new, stirring tips, inspiring dishes that I have never used before, to impress my loved ones with. Hunting for a long time yet couldn’t find any interesting things. Just before I wanted to give up on it, I found this tempting and easy dessert by accident over Suncakemom. The dessert seemed so tempting
on its photo, that called for instant action.
It was simple enough to imagine the way it’s made, its taste and how much boyfriend is going to enjoy it. Mind you, it is rather simple to impress the man in terms of treats. Anyhow, I got into the website and then used the detailed instuctions that have been accompanied by nice graphics of the operation. It really makes life much easier. I could suppose it is a bit of a inconvenience to take photographs in the middle of baking in the kitchen as you may will often have sticky hands thus i seriously appreciate the hard work she put in for making this post and recipe easily implemented.
That being said I am empowered to present my own recipe in the same way. Thanks for the idea.
I was fine tuning the main formula to make it for the taste of my loved ones. I can say it absolutely was an incredible success. They enjoyed the flavour, the thickness and enjoyed getting a delicacy such as this during a busy workweek. They basically asked for even more, more and more. So the next time I am not going to commit the same mistake. I am likely to double the volume to keep them pleased.
Chocolate hazelnut spread recipe first posted on Suncakemom.
Peel and roast the hazelnuts if it hasn’t been done yet. Hazelnuts need about 15 minutes in a 350°F / 180°C preheated oven.
In a food processor chop the hazelnuts as finely as possible. Grind them with a grinder if there is one available.
Pour melted chocolate into the ground hazelnut.
Give it another whirl and we are about to finish with our hazelnut spread.
Add vanilla and salt then mix it again. Mind to put small amounts of salt in there as even as little as a ¼ teaspoon can across quite harsh.
Add a bit of oil if the spread seems too thick then mix it a bit more. Mind not to use Extra virgin olive oil or any other with a characteristic flavor. Also add sweetener to taste if necessary. If we melted chocolate that was already sweetened then additional sweeteners shouldn’t be necessary. Except of course if we are shooting at making nutella because in that case we need at least as much sweetener as everything else in our spread.
Our chocolate hazelnut spread should be ready to roll or rather spread.
Fill it in jars, cups or anything that has an airtight lid. It doesn’t need refrigeration but keep it in a dark cool place if possible.