![]() ![]() Process again until you’ve got a delicious chocolate hazelnut spread. From there, you just whir the hazelnuts into a butter in your food processor and then add the rest of the ingredients. If they don’t all come off, don’t worry about it. You can use a towel, but I just use my fingers. Once the hazelnuts are toasted, you need to rub the skins off. It’s enough for them to become fragrant and for the shells to loosen, plus it ensures there won’t be any “burnt” flavor. Some recipes call for doing this at 400☏ but this didn’t work out well for me (I over toasted them, remember?). You start by toasting the hazelnuts on a cookie sheet. You could also add a little vanilla extract or the scraped seeds from half a vanilla bean. I personally prefer the consistency with the organic powdered (confectioner’s) sugar, but I like to remind you that there are options. I made one batch with maple syrup, and if you avoid sugar, you might want to try that. I have successfully made this chocolate hazelnut spread/homemade nutella a few times now. So when my first batch didn’t go all that well (I over toasted the hazelnuts), I knew I had to try again. A couple of words in my facebook status bar to the tune of “I’m attempting homemade nutella” got some of my friends really excited. I know I’m not the only one who loves the stuff. Despite the fact that the ingredients make me somewhat uncomfortable, I have still found myself eating it straight from the jar on more than one occasion. I arrived quite late to the Nutella party (I only tasted it for the first time a few months ago), but I fell in love instantly. ![]()
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