Surprisingly is that not every recipe I’ve found here is the same! They are different…
check them out!
5 oz. whole toasted hazelnuts
3 1/2 oz. milk chocolate
7 oz. dark chocolate
3 1/2 oz. sugar
1/2 cup whole milk
1/3 cup peanuts oil
Vanilla seeds from a fresh vanilla bean
Put hazelnuts and sugar into the electric mixer and start whisking: whisk until you have a greasy cream (it's nuts' oil) then add the two kind of chocolate in tiny pieces and whisk again.
Add milk and peanuts oil then vanilla seeds then mix well once again.
Put on fire, cook in a bain-marie for about 15 minutes, until you have a thick cream, well amalgamated.
Let it get cold then pour in glass jam jar.
Store in the fridge, use within about 2 months.
2 cups chopped hazelnuts (filberts)
3/4 cup to 1 cup powdered sugar
1/4 cup unsweetened dark cocoa powder (such as Hershey's Extra Dark cocoa)
1/8 to 1/4 cup canola oil
Place hazelnuts in the work bowl of a food processor fitted with a metal blade. Process until nuts start to clump together in a ball. This will take some time (about five minutes), so be patient. Add the powdered sugar and cocoa powder and process again for 2 to 3 minutes, until the mixture turns dark and the ingredients are well combined. Now, slowly drizzle in enough oil to make a spread.
Store in an airtight container in the refrigerator for 4 to 6 weeks.
Makes approximately two cups of nutella (16 servings).
150g raw hazelnuts (about 1 cup)
4 oz. dark chocolate, coarsely chopped
2 oz. butter, cut into 1/2 inch cubes
1/3 cup cocoa powder
3/4 cup powdered sugar
1/2 t salt
Spread the hazelnuts out on a baking sheet and toast in a hot oven (about 450F) until the skins darken but don’t burn. Let them cool for about 5 minutes and then rub them in a dish towel to remove the skins.
Blend the hazelnuts with a food processor until they are basically liquified. This will take some patience. Scrape down the sides of the food processor several times during the process to keep them blending, and eventually they will start giving off oils, and become smooth. It may take about 5 to 10 minutes.
While those are blending, melt the chocolate and butter in the top of a double boiler, stirring until it is smooth. Add the cocoa powder, and mix until there are no lumps. Add the chocolate mixture to the hazelnut paste (still in the food processor bowl), and blend. Then, add 1/4 cup of the powdered sugar and the salt. Blend. Then, taste the mixture, continuing to add the powdered sugar in small amounts until it reaches the desired sweetness (the amount of sugar you need will depend on the sweetness of your chocolate as well as your own personal tastes). If you want a slightly thicker texture, you can add a bit more cocoa powder… but the spread will thicken as it cools and sets.
It’s best to store this spread in the refrigerator since it has butter in it. Also, if want a vegan version, substitute a good nut oil (like hazelnut or walnut oil) for the butter. Let it come to room temperature before serving.
1 cup hazelnuts
¼ cup cacao powder
5 tablespoons agave nectar
1 tablespoon vanilla extract
1 tablespoon hazelnut oil
Pinch celtic sea salt
Roast the hazelnuts at 350° for 8-10 minutes until they darken a bit and smell fragrant
Transfer the hazelnuts to a towel and rub off the skins if you can (I didn't have a lot of luck with this)
In a food processor, grind the hazelnuts to a smooth butter, about 5 minutes, scraping the sides as needed
Add the cacao, agave, vanilla, oil and salt and process until well blended, about a minute
Store in a glass mason jar in the refrigerator
Bring to room temperature prior to serving
Makes 1 ½ cups
1/3 cup whole almonds, raw
1 1/3 cup hazelnuts, raw
1 3/4 cup whole milk
7/8 cup powdered whole milk
3 tablespoons mild-flavored honey
Pinch of salt
6 ounces bittersweet or semisweet chocolate, chopped
5 ounces milk chocolate, chopped (at least 30% cacao solids)
Preheat your oven to 350°F. Line the nuts in a single layer on a baking sheet, and toast for 10-15 minutes, or until they start to brown around the edges. Remove from the oven, and cool on a wire rack.
Once cooled, remove the skins by wrapping the roasted hazelnuts in a kitchen towel and rubbing them together (I skipped this step). Pour the nuts into a food processor, and process until they become a smooth paste, scraping down the sides when necessary. They’ll be powdery at first, but just keep going. After 3 or 4 minutes in the food processor, they’ll start to change consistency.
In a saucepan over medium-high heat, add the milk, powdered milk, honey, and a pinch of salt. Heat the mixture, stirring constantly, until it just begins to boil. Remove from heat and set aside.
In a double broiler (or a heatproof bowl over simmering water), melt the chocolate until completely smooth. Add the melted chocolate to the nut paste in the food processor, and pulse until smooth, making sure to scrape the sides and bottom of the food processor bowl once or twice to make sure everything is incorporated. Add the milk mixture and pulse until everything is well combined.
Funnel the mixture into sterilized jars, and store in the refrigerator for up to one month. The spread will be quite loose while warm, but will stiffen into a nice, spreadable consistency after refrigeration. Eat on top of toast, scones, with fruit, or – like me – straight out of the jar!
Nutella makes a great gift for your friends and family. Package it in sterilized small-mouth pint or half-pint jars, covering the lids with paper or cloth circles that are 6″ in diameter . I chose chocolate colored tags and labels in Classic Old-style.
Makes 1 1/2 – 2 pints.
I love the last one… making one or two for your friends and family! What a brilliant idea!
Happy chocolate day!