About two years ago, I was addicted to Nutella. On English muffins in the morning for breakfast or on toast before bed, it was gooey, chocolatey comfort. I would even swirl it in my oatmeal for a snack. Oh, yeah, it was my number one go to snack. I’m sure it contributed to my extra 20 lbs I added at that time too. I’ve stayed completely away from it for a while, but it’s time to go back to my lovely chocolaty, hazelnutty spread.
A few weeks ago I was sent a link of “30 foods to DIY instead of buy.” After browsing the article I realized I already make half of these, and they aren’t really that hard. I should try them all and share the recipes. That’s the inspiration for Make it or Buy it Monday.
We are starting this series with Chocolate Hazelnut spread-a nutella like product. It used to bug me when people would call it “Chocolate Hazelnut spread.” I figured they were afraid the folks over at Ferrero would get pissed and sue them or something. That’s not my issue. Honestly, what I made is a chocolate hazelnut spread that is delicious, but in a side by side comparison, there is no mistaking the two. It’s not identical to Nutella, but I believe it may be a superior chocolate hazelnut spread. Yeah, you read that right. This is only my opinion. Vito says it’s too chocolaty (no such thing!) and Emery says it’s too hazelnutty (what???).
Nutella is wonderful, but a little sweet for me (gasp! I know!). I adjusted my creation here to my specific tastes. That’s what I love about cooking. I can change the recipe to be exactly what I enjoy. I have a really hard time following any recipes without tweaking them. In fact, it’s almost an impossibility. I hope you enjoy this one (or your version of this one).
- 1 ⅓ c. hazelnuts
- 2 c. semi sweet chocolate
- 2 Tbsp hazelnut oil
- 1 Tsp vanilla bean paste
- ½ tsp salt
- 1 Tbsp golden syrup
- 3 Tbsp powdered sugar
- Roast hazelnuts in over on 425 for 7-10 minutes, until skins blister and they smell nutty.
- Put roasted nuts in a dish towel and rub nuts together to remove most of papery skin.
- After completely cooled, put hazelnuts in food processor and whiz up until you have a smooth butter.
- Add all additional ingredients to butter except chocolate and whiz to combine.
- Meanwhile, melt chocolate pieces in double boiler. After chocolate cools to room temp, add chocolate to food processor.
- Whiz for 2-5 minutes until thoroughly blended.
- Place into jar(s). This made me 4 1/2 jam jars (4 oz jars).
- I've read that at room temp this will last for a week, in the refrigerator for a month. If refrigerated let come up to room temp (about 4 hours on counter) before attempting to spread. Feel free to take spoonfuls directly out of refrigerated jar and place into your mouth for direct consumption though.
**If you are tweaking this recipe don’t omit the oil. You can use canola instead of hazelnut oil, but the oil is the only thing that keeps the spread spreadable. I learned this the hard way when I cut down on the amount of oil recommended and ended up with jars of hard chocolate. I remelted the hardened chocolate, added the correct amount of oil (listed above), and ta-da! spreadable deliciousness.
My Verdict? I would make this all the time instead of buying it, but since it has mixed reviews in my house (and since it is a major weakness of mine, we’ll probably opt to stay away from it all together). For you though? I say make it at least once. It could just be a new source of joy in your life.
So, if you try your hand at this delectable creation, let me know what you think! Do you agree with Vito or Emery? Or, do you have to side with me and agree that it’s delightfully, creamy, chocolatey, hazelnutty yumminess?