No, your eyes are not deceiving, we have just concocted a Nutella-like chocolate spread from scratch!
When you are living with a Nutella fanatic who forces you into an unfair competition with the legendary Nutella spread, you can’t but try your best at making your own way to his heart. I am not one to be defeated easily, so I took the express highway to his heart and made my own Nutella-like chocolate and hazelnut spread!
But before I get too excited and forget mentioning where I got the recipe from (because I am not yet a professional magician!), I found this recipe on David Lebovitz‘s website that I find very informative and a great reference. I am taking no credit for creating the recipe, but I can assure you that it is a successful one that will leave you dazed and unconfused!
Chocolate Hazelnut Spread – copied from David Lebovitz’s post Homemade Nutella
Two jars (about 1 cup each)
Adapted from the Encyclopédie du Chocolat under the direction of Frédéric Bau
1/3 cup (40g) whole almonds
1 1/3 cup (160g) hazelnuts
1 3/4 cup (400g) whole milk
7/8 cup (60g) powdered whole milk
3 tablespoons (40g) mild-flavored honey
pinch of salt
170g bittersweet or semisweet chocolate, chopped
140g milk chocolate, chopped
1. Spread the nuts on a baking sheet, keeping the almond separate, and toast the nuts in a 350ºF (180ºC) oven, stirring a few times, for 10 to 15 minutes, until the hazelnuts are browned.
2. While they are roasting, warm the whole milk and powdered milk in a small saucepan with the honey and salt just until it starts to boil. Remove from heat.
3. In a clean, dry bowl set over a pan of barely simmering water, or in a microwave oven, melt the chocolates together until smooth.
4. Once the nuts are well-toasted, remove them from oven and use a spatula to place the warm hazelnuts in a clean tea towel, then fold them inside the towel and rub them vigorously to remove any loose skins. They don’t need to be pristine; just try to get as much off as possible.
5. In a food processor, grind the warm hazelnuts and almonds until they’re as fine as possible.
6. Add the melted chocolate and continue to process the mixture, stopping to scrape down the sides of the work bowl, as necessary.
7. Once the mixture is smooth, add the warm milk mixture and process until everything is well-combined.
8. Transfer the mixture into two jars and refrigerate until ready to use.
Storage: The Chocolate-Hazelnut Paste will keep in the refrigerator for up to one week.