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 recently have some time, I was looking on the web yesterday. Trying to find fresh, intriguing tips, inspirational meals that We have never tested before, to impress my family with. Hunting for a while yet could not discover any interesting stuff. Just before I wanted to give up on it, I stumbled on this delightful and easy treat simply by luck over Suncakemom. The dessert looked so tempting

on its image, it called for rapid actions.

It absolutely was not so difficult to imagine the way it is created, its taste and just how much my husband might like it. Mind you, it is rather easy to impress the guy in terms of treats. Anyway, I visited the website and then followed the detailed instuctions that had been combined with great pics of the procedure. It really makes life much simpler. I can suppose it is a slight effort to shoot photographs in the midst of baking in the kitchen because you ordinarily have sticky hands so I highly appreciate the time and energy she placed in for making this blogpost .

With that in mind I’m empowered presenting my very own formulas in a similar way. Appreciate your the idea.

I was tweaking the original recipe to make it for the taste of my loved ones. I can tell you that it was an incredible outcome. They loved the taste, the overall look and enjoyed getting a treat such as this in the midst of a lively workweek. They quite simply asked for lots more, more and more. Thus next time I’m not going to commit the same miscalculation. I am gonna twin the amount to keep them happy.

Chocolate hazelnut spread recipe first published on 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.