HOMEMADE CHOCOLATE-HAZELNUT SPREAD
Provided by Giada De Laurentiis Bio & Top Recipes
Categories condiment
Time 1h10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Place the chocolate chips in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Cool to room temperature.
- Grind the nuts in a food processor until pasty (the nuts will be stuck to the sides of work bowl), 1 minute. Scrape down the bowl with a rubber spatula. Add the condensed milk, honey and salt. Blend well, scraping down the bowl as needed. Add the cooled chocolate and pulse until combined. Transfer the spread to a small bowl.
- Serve with the toasts and sliced fruit. Cook's Note: The chocolate can also be melted in a microwave. Microwave the chocolate chips in a small microwave-safe bowl in 15-second intervals until the chocolate is very soft. Stir until melted and smooth.
BETTER THAN NUTELLA (CHOCOLATE-HAZELNUT SPREAD)
Provided by Melissa Hamilton
Categories Sauce Chocolate Dessert Valentine's Day Vegetarian Kid-Friendly Low Sodium Low Cholesterol Edible Gift Hazelnut Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 4 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Spread out nuts on a rimmed baking sheet or in an ovenproof skillet. Roast, shaking sheet once for even toasting, until deep brown, 13-15 minutes. Let cool completely. (If nuts have skins, rub them in a kitchen towel to remove.)
- Grind hazelnuts and sugar in a food processor until a fairly smooth, buttery paste forms, about 1 minute.
- Place chocolate in a medium metal bowl. Set bowl over a large saucepan of simmering water; stir often until chocolate is melted and smooth. Remove bowl from over saucepan; add butter and whisk until completely incorporated. Whisk in cream and salt, then hazelnut paste.
- Pour gianduja into jars, dividing equally. Let cool. (Gianduja will thicken and become soft and peanut butter- like as it cools.) Screw on lids. DO AHEAD: Gianduja can be made up to 4 weeks ahead; keep chilled. Let stand at room temperature for 4 hours to soften. Can stand at room temperature up to 4 days.
GIANDUIA (GIANDUJA) (NUTELLA) (CHOCOLATE HAZELNUT SPREAD)
A sweet hazelnut chocolate spread, great for icing, fillings, and just for spreading. This recipe scales perfectly, so make as much as you want, Also the ammount of oil used will determine if the spread is thickness of the final spread
Provided by AussieHusky
Categories Spreads
Time 12m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat an oven to 150c (300f)
- Roast the hazelnuts for about 7 minutes and then roll them together between a teatowel to remove the skins, if you cannot get the skin off some you may need to bake them a little more but do not burn them, it is important to get almost all of the skin off the nuts.
- In either a coffee blender, spice blender, small food processor or blender add the skinned nuts and blend until you have a very fine powder, the more fine the better.
- Add in the oil and powdered sugar and blend thoroughly.
- Melt the chocolate either in a double boiler, or a microwave at 50% power for 1 minute, stirring and remicrowaving for 30 seconds at a time until it is completely melted.
- Add the hazelnut mix to the chocolate mix and stir in thoroughly, the mix will keep in the fridge for several weeks.
NUTELLA - CHOCOLATE-HAZELNUT SPREAD (CARAMEL BASE)
Recipe courtesy of Nuts for Nutella Blog Caramel instructions from Chocolate and the Art of Low-Fat Desserts by Alice Medrich. Tips: Please use whole raw nuts, and toast them yourself to intensify the flavor. Pre-toasted or pre-chopped nuts are often spoiled. To further intensify the nut flavor, use unrefined nut oil (for version 1), which is tan in color. Refined nut oils have the color and flavor removed. Peanut oil is especially cheap in Chinese supermarkets. I bought 20 ounces for $2.38! There's a lesson: if you're looking for a "gourmet" ingredient, try an ethnic market. To make any standard nut butter, use this procedure but omit the powdered sugar, cocoa, vanilla and extra oil. Add 1/2 tsp salt and 2 tbsp granulated sugar. Try making your own cashew butter: you may never go back to peanut butter again!
Provided by seahorse73
Categories < 4 Hours
Time 1h40m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Preparation: Line a baking sheet with foil. Preheat oven to 350 degrees F.
- Make the caramel: Combine the sugar and water in a 3- to 4-cup saucepan. Do not stir again during the cooking. Cover and bring sugar and water to a simmer over medium heat. Uncover and wipe down the sides of the pan with a wet pastry brush or a wad of paper towel dipped in water. Cover and cook for 2 minutes, or until the sugar is completely dissolved. Uncover and cook until the syrup turns a pale amber. Test by spooning a drop or two of the syrup onto a white saucer. Swirl the pan gently, continuing to cook and test the color until the syrup darkens to a medium amber color.
- Pour the caramel immediately onto the lined baking sheet. Tilt sheet to spread caramel as thinly as possible. Let harden completely, about 15 minutes.
- Toast the nuts: Meanwhile, place hazelnuts in a single layer on a shallow baking pan. Toast in the oven until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking to ensure an even color.
- To get rid of the bitter skins, wrap the cooled hazelnuts in a clean kitchen towel or paper towel. Rub until most of the skins have come off, but don't worry if some remain.
- Make the nut butter: When the caramel is completely cool, break it into pieces and pulverize in a food processor. Try to get the caramel as fine as possible at this stage (it won't get finer once you add the nuts).
- Add the nuts and process until they have liquefied, about 5 minutes. Scrape down the sides of the bowl occasionally. Be patient; the nuts will go from a fine meal, to forming a ball around the blade, to nut butter. Add the cocoa, vanilla and salt and process until smooth.
- Transfer the spread to an airtight container, and store in the refrigerator for1-2 months. For best results, stir the chocolate-hazelnut spread before using.
Nutrition Facts : Calories 1425.3, Fat 111.3, SaturatedFat 9.2, Sodium 197.7, Carbohydrate 104.7, Fiber 22.2, Sugar 74.8, Protein 29.7
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