Chocolate hazelnut spread

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 a little time, I was searching on the internet a few days ago. In search of new, challenging tips, inspiring meals that I have never tasted before, to treat my loved ones with. Searching for quite some time yet couldn’t find lots of interesting things. Just before I thought to give up on it, I discovered this delicious and easy dessert by chance. It seemed so tempting

on its photo, that called for instant actions.

It absolutely was simple enough to imagine the way it’s made, how it tastes and how much my husband might enjoy it. Mind you, it is very easy to keep happy the man when it comes to cakes. Anyway, I got into the webpage: Suncakemom and simply followed the precise instuctions that were accompanied by wonderful pictures of the method. It just makes life quite easy. I could suppose it’s a slight inconvenience to take pics in the midst of baking in the kitchen because you ordinarily have sticky hands so I seriously appreciate the effort and time she devote to make this blogpost .

That being said I am empowered presenting my personal recipes in the same way. Many thanks for the idea.

I was tweaking the original mixture create it for the taste of my family. I must tell you it turned out a terrific success. They enjoyed the flavour, the consistency and enjoyed getting a delicacy such as this in the midst of a busy week. They basically asked for even more, many more. Hence the next occasion I am not going to commit the same mistake. I am going to multiply the amount to make them pleased.

This Chocolate hazelnut spread recipe was provided to us by 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.

Melt chocolate.

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.