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 surfing on the web yesterday. Trying to get new, challenging ideas, inspirational meals that I have never tasted before, to astonish my loved ones with. Looking for a long time but couldn’t find too many interesting things. Just before I wanted to give up on it, I found this yummy and simple treat simply by chance at Suncakemom. It seemed so scrumptious on its snapshot, it required quick action.
It absolutely was easy to imagine how it’s created, its taste and just how much my hubby will probably want it. Actually, it is quite simple to keep happy the man when it comes to treats. Anyways, I visited the site and simply followed the step-by-step instuctions that have been coupled with great shots of the process. It just makes life quite easy. I can imagine that it’s a bit of a hassle to shoot snap shots down the middle of cooking in the kitchen as you usually have gross hands so that i pretty appreciate the commitment she placed in to build this post and recipe easily followed.
With that in mind I’m encouraged to present my own dishes in a similar way. Appreciate your the concept.
I had been fine tuning the main formula to make it for the taste of my family. I must say it absolutely was an incredible outcome. They enjoyed the flavor, the overall look and enjoyed getting a sweet such as this in the middle of a stressful week. They quite simply wanted more, more and more. Hence the next time I’m not going to make the same mistake. I am likely to double the volume .
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.