Homemade Chocolate Hazelnut Spread Food

HOMEMADE CHOCOLATE-HAZELNUT SPREAD

Steps:

• Combine white sugar and raw sugar in a food processor or blender; process until pulverized. You may have to do this in batches to not burn the motor.
• Add hazelnuts to the sugar mixture in the food processor, and continue blending until a smooth cream forms. Add powdered milk and blend to combine. Add oil and blend again.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes total. Add to the cream in the food processor, and blend until everything is well combined. Pour into a glass jar and allow to cool before sealing and refrigerating.

HOMEMADE CHOCOLATE-HAZELNUT SPREAD

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.

VITAMIX CHOCOLATE HAZELNUT SPREAD

Steps:

• 1. Preheat oven to 350 degrees F (180 degrees C).
• 2. Place hazelnuts in a single layer on a baking sheet. 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.
• 3. To remove skins, wrap cooled hazelnuts in a clean kitchen towel. Rub until most of the skins come off.
• 4. Line a baking sheet with foil.
• 5. Combine sugar and water in a 3 to 4 cup (720-960 ml) saucepan. Cover and bring the mixture to a simmer over medium heat. Remove the lid and wipe down the sides of the pan with a wet pastry brush or a scrunched-up paper towel dipped in water. Cover and cook for 2 minutes or until the sugar is completely dissolved. Uncover and cook until the syrup looks like pale amber maple syrup.
• 6. Immediately pour the caramel onto the lined baking sheet. Tilt the sheet to spread the caramel as thinly as possible. Let harden completely, about 15 minutes.
• 7. Break cooled caramel into small pieces and place into the Vitamix container and secure lid.
• 8. Select Variable 1.
• 9. Turn machine on and slowly increase speed to Variable 5.
• 10. Blend for 15 seconds. Stop machine and remove lid.
• 11. Add the nuts to the Vitamix container and secure lid.
• 12. Select Variable 1.
• 13. Turn machine on and slowly increase speed to Variable 10, then to High.
• 14. Blend for 1 minute, using the tamper to press the ingredients into the blades. Stop machine and remove lid to scrape down the sides. Continue blending until nuts are free flowing.
• 15. Add remaining ingredients to the Vitamix container and secure lid.
• 16. Select Variable 1.
• 17. Turn machine on and slowly increase speed to Variable 10, then to High.
• 18. Blend for 2 minutes using the tamper to press the ingredients into the blades.

CHOCOLATE-HAZELNUT SPREAD (NUTELLA)

Steps:

• Preheat oven to 400 degrees F.
• Place hazelnuts in a single layer on a shallow baking pan.
• Toast until the skins are almost black, about 15 minutes.
• Wrap hot hazelnuts in a clean kitchen towel, and rub until most of the skins have come off.
• Discard skins.
• Process nuts in the bowl of a food processor, scraping down sides of bowl occasionally, until they have liquefied, about 5 minutes.
• Set the hazelnuts aside.
• Combine the condensed milk, chocolate chips, and honey in a heatproof bowl or the top of a double boiler; set over a pan of simmering water.
• Stirring occasionally, heat until the chocolate chips have melted, about 3 minutes.
• Add the hot chocolate mixture to the liquefied hazelnuts, and process until the mixture is smooth, about 5 minutes.
• Transfer the spread to an airtight container, and store, refrigerated, up to 1 month.

CHOCOLATE HAZELNUT SPREAD - SUGAR FREE

Steps:

• Place the first 4 ingredients into a food processor and blend.
• Slowly pour a small amount of oil into the mix, a little at a time, until it becomes a paste (a similar consistancy to peanut butter or nutella).
• Place paste into a jar and refrigerate.
• Keeps for 1 month.

WHITE CHOCOLATE-HAZELNUT SPREAD

Steps:

• Place the white chocolate in a small bowl; set aside.
• In a small, heavy saucepan over moderate heat, bring the cream to a boil.
• Remove pan from heat and pour the cream over the chocolate, shaking the bowl to immerse the chocolate completely.
• Let stand for 1 minute, then beat with a wire whisk until smooth.
• Blend in the ground hazelnuts and vanilla.
• Cover and refrigerate until of spreading consistency, about 1 hour.
• *Cashewsmake a super variation!

CHOCOLATE-HAZELNUT SPREAD NO-BAKES

Steps:

• Line an 8-inch baking dish with aluminum foil.
• Melt butter in a large saucepan over medium-high heat. Stir sugar, vanilla extract, and salt into the melted butter; bring to a boil and cook and stir until the sugar dissolves, about 1 minute.
• Reduce heat to medium; add the peanut butter and chocolate-hazelnut spread. Cook and stir until smooth, about 5 minutes. Remove from heat and add the oats; stir to coat evenly. Dump the mixture into the prepared baking dish; spread into an even layer using a spatula or spoon.
• Allow the mixture to cool completely, at least 30 minutes. Remove from baking dish, lifting by the foil. Cut into bars to serve.