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 currently have some time, I was browsing on the web last week. On the lookout for fresh, fascinating ideas, inspirational meals that We have never tasted before, to treat my family with. Hunting for a while unfortunately couldn’t find too many interesting stuff. Just before I wanted to give up on it, I came across this fabulous and simple dessert by chance. It seemed so tempting

on its pic, it called for prompt action.

It absolutely was simple enough to imagine the way it is made, its taste and how much my hubby is going to like it. Actually, it is rather easy to delight him in terms of puddings. Anyways, I got into the website: Suncakemom and then used the comprehensive instuctions that had been coupled with impressive pictures of the method. It really makes life much simpler. I could imagine that it is a bit of a hassle to shoot snap shots in the middle of cooking in the kitchen because you normally have sticky hands thus i really appreciate the commitment she placed in to build this blogpost and recipe easily followed.

Having said that I’m empowered presenting my personal recipes similarly. Appreciate your the thought.

I had been tweaking the main recipe create it for the taste of my family. I have to say it was an awesome success. They enjoyed the flavour, the consistency and loved having a delicacy such as this in the midst of a hectic workweek. They ultimately wanted lots more, many more. Thus next time I’m not going to make the same miscalculation. I am likely to multiply the volume to keep them delighted.

This Chocolate Hazelnut Spread was first appeared 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.

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.