If you are a chocoholic, then you are bound to have a weakness for hazelnut chocolate spread. Many of us are familiar with nutella, the chocolate hazelnut spread that we can’t get enough of. This recipe gives you a chance to make your nutella at home, to enjoy with warm French baguettes or just lick off the spoon.
Raw hazelnuts - 2 cup, whole
Powdered sugar - 1 cup
Unsweetened cocoa powder - ¼ cup
Vegetable or nut oil - up to ¼ cup
Vanilla extract - ½ tsp
Preheat the oven to 350 degrees.
Take a shallow baking pan and put the hazelnuts on it in a single layer.
Toast them in the oven for 15 minutes until the skin turns black.
To make sure that they are baking evenly, give the nuts a stir half way.
Take them out of the oven and let them cool.
Wrap them in a towel and rub the nuts so that the skin comes off.
It is alright if some of the skin still remains on the nuts.
Put the nuts in a food processor and process them for about 5 minutes, so that they are reduced to a paste.
They will be coarsely chopped at first and then will become a fine meal.
After this, the nuts will turn into a mass and will stick to the blade.
Keep processing them as the heat will cause the natural oils to be extracted and hazelnut butter will be formed.
After the nut mixture becomes liquefied, add cocoa, sugar and vanilla to it.
Add oil to it too, a little at a time so that it becomes thin and is spreadable.
Keep in mind that the mixture is more fluid now as it is warm; it will solidify a little at room temperature.
Transfer the chocolate hazelnut spread to an air tight container.
The spread can be stored in the fridge and can be used for a maximum of two months.
To give it a fresh effect, stir the spread each time before you use it.