Notella 4 Ingredient Chocolate Hazelnut Spread Food

"NOTELLA" (4-INGREDIENT CHOCOLATE HAZELNUT SPREAD)

Steps:

• In a food processor or high-speed blender, process the hazelnuts until they release their oil and turn into hazelnut butter. At first, it will seem like nothing's happening, but suddenly the nuts will turn into a smooth shiny paste. Stop to scrape down the sides of the food processor as needed. Depending on how powerful your appliance is, this will take 1 to 4 minutes. If you have an entry-level model machine, stop more frequently to let the motor cool.
• Add the dates, cocoa powder, and salt. Puree until completely smooth. Taste and add another date or more cocoa powder if more sweetness or pronounced chocolate flavor is desired. (This "Notella" is significantly less sweet than the store-bought version).
• Scrape into a jar and store in a cool dark place for up to several months.

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.

GIANDUIA (GIANDUJA) (NUTELLA) (CHOCOLATE HAZELNUT SPREAD)

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)

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.