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.
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.
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.
In a double broiler (or bowl over simmering water), melt the dark chocolate completely and let it cool for a couple minutes.
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.
Add the coconut oil and blend until the mixture is almost smooth.
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.
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.
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.