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 had been surfing on the web yesterday. In search of new, intriguing tips, inspiring meals that We have never tested before, to treat my loved ones with. Hunting for a while but couldn’t discover too many interesting stuff. Right before I thought to give up on it, I discovered this fabulous and easy dessert simply by chance at Suncakemom. The dessert seemed so delicious on its snapshot, it required rapid action.
It absolutely was easy to imagine how it is created, how it tastes and just how much boyfriend will enjoy it. Mind you, it is very simple to please him in terms of treats. Anyway, I visited the blog and simply followed the precise instuctions that were accompanied by nice photographs of the method. It just makes life quite easy. I can suppose it’s a bit of a inconvenience to shoot snap shots in the midst of cooking in the kitchen as you may typically have sticky hands so I pretty appreciate the hard work she put in to make this post and recipe easily implemented.
With that in mind I am empowered to present my personal recipe in a similar way. Many thanks the concept.
I was fine tuning the main mixture create it for the taste of my family. I have to say it absolutely was an incredible outcome. They enjoyed the taste, the consistency and enjoyed getting a delicacy such as this during a hectic workweek. They quite simply asked for more, a lot more. Thus the next occasion I’m not going to commit the same mistake. I’m gonna twin the amount .
This 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.