chocolate hazelnut spread and honey hazelnut spread
I am one of the [probably] thousands of people who can't live without a jar or two of Nutella sitting in the pantry. In April of this year when I made Nutella Zebra Cheesecake, I found out to my dismay that someone in my house played a joke by leaving the walls of the Nutella jar intact while the jar is almost empty save for maybe a quarter cup making it look like the jar was still full. Not. Funny. I drove to the nearest grocery store but curses, they also ran out of Nutella! I had to make my own chocolate hazelnut spread with the hazelnut paste I had which I mixed with finely chopped milk chocolate. I bought 2 large jars of Nutella as soon as I had the chance to go to the bigger store.
should include strawberries, sliced apples, pears, spoon Chocolate Hazelnut Spread
1 cup blanched and toasted hazelnuts
½ cup milk chocolate, finely chopped
2 tablespoons superfine sugar, optional
2 tablespoons grapeseed oil, optional
- In a food processor, grind the hazelnuts until liquidy. Add the chocolate and process until smooth. Taste and add sugar if desired. Add oil if preferred.
And for more intense hazelnut flavor try
Honey Hazelnut Spread
1 cup blanched and toasted hazelnuts
½ cup mild honey
- In a food processor, grind the hazelnuts until liquidy. Add the honey and blend until smooth and spreadable.
To prepare hazelnuts: Boil hazelnuts in a quart of water with four tablespoons of baking soda for four minutes. Drain into a colander and rinse under cold water. Some skins will pop right off. Some nuts will need you to slip them off, and a few will take a little rubbing with paper towels. Pat the nuts dry, then roast them in the oven at 350°F until they are lightly browned, about 15 to 20 minutes.
both are perfect with strawberries