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You are here: Home / Baked Explorations / In the Oven: Chocolate Hazelnut Spread

In the Oven: Chocolate Hazelnut Spread

April 29, 2013 by susan 8 Comments

Posting date is May 5th!

Chocolate Hazelnut Spread
recipe source: Baked Explorations

Yield: Approximately 1 1/2 cups

Ingredients
2 cups whole hazelnuts
1 1/4 cups confectioners’ sugar, sifted
1/3 cup dark unsweetened cocoa powder (like Valrhona)
Dash salt
3 to 4 Tablespoons hazelnut oil (or alternatively vegetable oil)

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Spread the hazelnuts across the prepared pan in a single layer and toast them in the oven for 8 minutes. Toss the nuts, then toast them for another 5 – 6 minutes, until they are fragrant and have turned a dark brown, Let the nuts cool completely.

Remove the skins from the cooled nuts by placing them in a damp towel and rubbing them together. Discard the skins.

Place the nuts in the bowl of a food processor and process for 3 to 5 minutes, until they liquefy and become buttery. Scrape down the bowl and process for 30 seconds longer.

Add the sugar, cocoa powder, vanilla, salt, and 3 Tablespoons of the hazelnut oil, and process again for about 1 more minute , or until the mixture is smooth and spreadable. If it is too thick, add more hazelnut oil, a teaspoon at a time, until the right consistency is achieved.

Use the spread immediately or store it in the refrigerator in a tightly sealed container, for up to 2 weeks. Initially, the spread will be wet and thin (perfect for dipping). However, it will thicken considerably in the refrigerator ans have a consistency akin to chilled peanut butter. For spreading purposes, remove from the refrigerator 15 minutes before using, it will be more pliable ans spreadable.

Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Filed Under: Baked Explorations, In the Oven Tagged With: chocolate, explorations

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Comments

  1. SandraM says

    April 30, 2013 at 7:36 am

    Might have to go rogue this week….just bought a big jar of nutella and I don’t think I need another one. Perhaps I will make the nutella scones, since I missed making those way back. :)

    Reply
  2. Rebecca says

    April 30, 2013 at 9:48 am

    Anyone thinking of making this with peanuts instead? I know it is sacrilege, but I’m not a huge Nutella fan.

    Reply
    • Sheri says

      April 30, 2013 at 5:40 pm

      Oooh. And almonds might be really nice!

      Reply
  3. Sheri says

    April 30, 2013 at 5:39 pm

    I’m not a huge fan of Nutella either, so I’m making a half batch to give away.

    Side note: I used the baking soda and water method to skin the hazelnuts, then toasted them in a 300 degree oven for 20 minutes. I think it’s easier than the method listed in the recipe. http://www.mybakingaddiction.com/how-to-peel-skin-hazelnuts/

    Reply
  4. Dafna says

    May 1, 2013 at 9:25 pm

    I’m sitting this one out, as I have a baking job this weekend (!!!), but I can’t wait to see everyone’s Nutella! :)

    Reply
  5. Mark - Neufangled Desserts says

    May 2, 2013 at 10:51 am

    Will not be making this one this week – not a Nutella or anything hazelnut fan! Will be interested to see how everyone makes out with this though!

    Reply
  6. Chelly says

    May 2, 2013 at 2:11 pm

    Not making this one either…just not feelin it! Might try something else that I missed.

    Reply
  7. Athena says

    May 2, 2013 at 8:48 pm

    oh wow, I thought I was the only one who wasn’t crazy about Nutella! :)

    Reply

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