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 some time, I had been surfing on the internet a few days ago. In need of new, fascinating thoughts, inspiring dishes that I have never tasted before, to surprise my family with. Searching for a long time unfortunately couldn’t find too many interesting things. Right before I thought to give up on it, I found this yummy and simple dessert simply by luck at Suncakemom. It seemed so yummy on its photo, it required quick action.
It absolutely was not so difficult to imagine the way it’s made, its taste and just how much boyfriend might enjoy it. Actually, it is extremely easy to please the man when it comes to cakes. Yes, I’m a lucky one. Or maybe he is.Anyway, I went to the webpage and then followed the simple instuctions which were coupled with great graphics of the task. It really makes life quite easy. I can imagine that it is a bit of a effort to take photographs in the midst of cooking in the kitchen as you normally have sticky hands thus i seriously appreciate the time and effort she placed in for making this blogpost and recipe conveniently implemented.
That being said I’m inspired to present my own dishes in the same way. Many thanks for the concept.
I had been fine tuning the initial formula create it for the taste of my loved ones. I’ve got to say it turned out a great success. They prized the flavor, the structure and enjoyed having a treat like this in the middle of a stressful week. They basically wanted even more, more and more. Hence next time I am not going to make the same miscalculation. I am gonna twin the volume to get them happy.
Chocolate hazelnut spread is from 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.