Roasted Hazelnut Chocolate Spread (NUTELLA!!)

Working on my survivalist skills. In case we sever relations with Italy (or Canada), I’ll be able to provide my family with Nutella! Don’t judge me. Everyone has their own definition of survival.

I first made this recipe over the summer and the result was so much better than I anticipated that I was glad I made a double batch! Since then, I’ve made it twice more, each time modifying the recipe a little bit. I love that I can control the type of chocolate that I use and that the level of sweetness is adjustable.  

You can make half of the recipe, but it’s an awful lot of work for two pint sized containers of Nutella. Even if you’re not thinking about survivalist mode, you should try it… because you’re going to love it!

 

Hazelnuts... ready to roast!

Hazelnuts… ready to roast!

Roasted Hazelnuts

Roasted Hazelnuts

Close up of the Roasted Hazelnuts... Isn't the blistered skin beautiful??!!

Close up of the Roasted Hazelnuts… Isn’t the blistered skin beautiful??!!

Sneak peak into the kitchen towel, getting the skin off

Sneak peak into the kitchen towel, getting the skin off

28 ounces of chocolate. Use good chocolate!

28 ounces of chocolate. Use good chocolate!

Getting more skin off of the hazelnuts

Getting more skin off of the hazelnuts

Ready to chop!

Ready to chop!

I feel like you can *hear* the blade spinning with this picture! (let run for about 60 seconds)

I feel like you can *hear* the blade spinning with this picture! (let run for about 60 seconds)

Add the oil, confectioners sugar, dutch process cocoa and vanilla extract. Process for another 60 seconds.

Add the oil, confectioners sugar, dutch process cocoa and vanilla extract. Process for another 60 seconds.

Add melted chocolate...

Add melted chocolate…

Let life slow down just a few minutes and watch the chocolate drizzle in....

Let life slow down just a few minutes and watch the chocolate drizzle in….

The chunky version of Nutella! If you don't want to remove the hazelnuts, taste it and add salt, if you want

The chunky version of Nutella! If you don’t want to remove the hazelnuts, taste it and add salt, if you want

Using a spatula, push mixture through a fine mesh sieve into the bowl that you used to melt your chocolate

Using a spatula, push mixture through a fine mesh sieve into the bowl that you used to melt your chocolate

Reserve the chocolate hazelnut bits from the sieve... enjoy them with a banana or apple. It's delicious!

Reserve the chocolate hazelnut bits from the sieve… enjoy them with a banana or apple. It’s delicious!

Nutella

Nutella

Chocolate Hazelnut Spread (Nutella)

Chocolate Hazelnut Spread

Chocolate Hazelnut Spread

Roasted Hazelnut Chocolate Spread (Nutella)

Makes slightly more than 4 pint jars

Adapted from Leite’s Culinaria

Ingredients

2 cups hazelnuts
28 ounces dark chocolate (Trader Joe’s Pound Plus Dark Chocolate works well here)
4 tablespoons canola oil or other mild vegetable oil
7 tablespoons confectioners sugar
2 tablespoons unsweetened Dutch process coca powder
1 teaspoon vanilla extract
kosher salt, to taste (depending on your desire, between nothing and 1 teaspoon)

Directions

Preheat oven to 350 degrees with the rack positioned in the middle of the oven.
1. On a rimmed baking sheet, lay out hazelnuts in a single layer. Roast about 15 minutes, until they’ve browned a bit and the skin has started to blister off of the nut.
2. Remove from oven and while they’re still warm, put them into a clean kitchen towel. Pull all of the corners together to make a tight ball and vigorously rub the nuts. The nuts will rub up against the towel and each other and the roasted skin will fall off. Repeat a few times. If you see that some nuts still have their full skin, roast those an extra 5 minutes. Some skin will remain and that’s fine!
3, Let the hazelnuts cool completely.
4. In a microwave-safe bowl, melt the chocolate in 30 second increments, stirring in between each increment. Let it cool for a few minutes.
5. In a food processor with metal blade: add hazelnuts and chop until a coarse paste forms. Let the blade turn for at least 60 seconds. If necessary, scrape down the sides and chop again. It should have the consistency of peanut butter.
6. Add the oil, confectioners sugar, cocoa powder and vanilla to the food processor. Let the blade run for at least another 60 seconds or so. If needed, scrape down the sides with a rubber spatula.
7. Add the melted chocolate to the food processor. Remove as much chocolate from the bowl as you can (we’re going to reuse the bowl in just a minute). Let the blade run for another 60 seconds or so.
8. This step can be optional. If you don’t mind the grittiness of the hazelnut pieces, skip to step 9! Pour the mixture through a fine mesh sieve back into the bowl where you melted the chocolate (I’m not a fan of washing dishes. If you are, go ahead and use a clean bowl.) You’ll need to do this in batches, using a spatula to push through the chocolate mixture, leaving behind the larger pieces of hazelnuts. The hazelnuts and chocolate that remain in the sieve are perfectly delicious. Go ahead and eat them with a banana or apple as you’re finishing up!
9. Taste the spread. If you feel that it needs salt to cut down on the sweetness, go ahead and add it.
10. The chocolate hazelnut spread will initially be a bit runny (you’ll be grateful for this as you’re trying to pour it into a jar), but it will harden as it cools down. Store in an air tight glass jar. It can probably last up to 3 weeks, but it’s never made it longer than a week in our house.
Eat, Drink & Be Yummy!
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One thought on “Roasted Hazelnut Chocolate Spread (NUTELLA!!)

  1. richard

    Just thinking, I’ve been using coconut oil recently for some things, what do you think? Substitute that for the canola? My wife loves nutella, I’m going to try it.

    Reply

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