Chocolate hazelnut spread

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 lately have a little time, I had been searching on the web last week. Trying to get fresh, intriguing ideas, inspiring meals that I have never tried before, to delight my loved ones with. Searching for a long time yet could not come across lots of interesting stuff. Just before I wanted to give up on it, I came upon this tempting and easy dessert by luck on Suncakemom. The dessert seemed so delicious on its pic, that required instant action.

It had been not difficult to imagine how it’s made, how it tastes and just how much my hubby is going to love it. Mind you, it is extremely easy to impress the man when it comes to treats. Yes, I’m a blessed one. Or maybe he is.Anyways, I went to the webpage and then followed the detailed instuctions that have been combined with impressive photographs of the procedure. It really makes life much simpler. I could suppose it is a slight effort to take photos down the middle of cooking in the kitchen as you will often have sticky hands therefore i pretty appreciate the commitment she devote to make this blogpost and recipe easily implemented.

With that said I am empowered presenting my own, personal recipe in a similar fashion. Appreciate your the thought.

I was fine tuning the initial mixture create it for the taste of my family. Need to tell you it was a terrific success. They prized the flavor, the structure and enjoyed having a treat such as this in the midst of a busy workweek. They quite simply wanted even more, a lot more. Hence next time I am not going to commit the same miscalculation. I’m gonna twin the amount .

Original Chocolate hazelnut spread recipe invented by 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.

Melt chocolate.

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.

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