Chocolate Hazelnut Spread

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June 3, 2014 by Kai Chan

Again, it’s been a while since I posted to this site. I haven’t been eating out much at noteworthy restaurants, so it’s taken me a while to get around to making something interesting. I received a recipe last month from PureWow for a chocolate hazelnut spread, basically homemade nutella. Nutella is a favorite amongst people with a sweet tooth. Even though I have a savory tooth, I personally like a little bit of nutella here and there when I indulge myself. So imagine how my friends’ eyes lit up when I told them I am going to make nutella from scratch. What I also realized when I told my friends about this, is that making and jarring homemade chocolate hazelnut spread is a nice small gift you can give to friends to brighten up their day. This recipe is super simple once you get all the ingredients together.

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Ingredients:

1 cup hazelnuts

1/4 cup granulated sugar

1 tablespoon cocoa powder

1 teaspoon salt

3 tablespoons coconut oil

10 ounces dark chocolate

Makes approximately 20 ounces.

 

Directions:

If the hazelnuts have not been roasted, heat the oven to 350°F and toast the hazelnuts for 4-6 minutes on a baking sheet and let it cool.

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In a double broiler (or bowl over simmering water), melt the dark chocolate completely and let it cool for a couple minutes.

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In a food processor, grind the hazelnuts, sugar, cocoa powder and salt until the mixture becomes a coarse paste. Scrape down the sides of the food processor with a spatula in between pulses to make sure the mixture is even.

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Add the coconut oil and blend until the mixture is almost smooth.

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Then add the cooled chocolate and blend until fully mixed. Scrape down the sides with a spatula in between pulses to fully incorporate the ingredients.

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Pour the chocolate hazelnut spread into jar of your choice: large jar or in my case, 5 4-ounce mason jars. The spread will be on the thin side but will thicken up when it cools down. The spread will keep up to 2 weeks at room temperature.

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Note: I used 85% dark chocolate and unsweetened cocoa powder so it’s not as sweet. If you use sweetened cocoa powder and a lower percentage dark chocolate then your spread will be a bit sweeter.

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