Nutella Chocolate Hazelnut Spread Caramel Base Food

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.

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.

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.

NUTELLA-STUFFED BANANA BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 8 ½ x 4 ½ inch loaf pan.
• Using a hand mixer cream butter and sugar in a bowl. Add eggs one at a time and mix. In a separate bowl whisk together the flour, baking soda, salt and cinnamon. Add the mashed banana to the creamed sugar and beat until incorporated. Add the dry ingredients and mix until just combined.
• Pour half the batter in the loaf pan. Using a spoon pour half the chocolate hazelnut spread down the middle of the loaf pan.
• Using a skewer or paring knife, gently swirl the batter and chocolate hazelnut spread together.
• Pour the rest of the batter on top and repeat with remaining chocolate hazelnut spread.
• Bake for 45-50 minutes until a toothpick inserted into the cake comes out clean.

FLOURLESS NUTELLA CHOCOLATE CAKE

Steps:

• Preheat the oven to 350F / 175C, and place your baking rack on the lowest rung.
• Butter and lightly coat a 9″ springform pan with unsweetened cocoa powder.
• Cut the butter and the dark chocolate into chunks (or use high quality dark chocolate chips) and melt in a double boiler or in the microwave (on very low power) until smooth.
• Remove butter/chocolate mixture from heat source and add the Nutella and mix well with a small whisk or fork. Add the espresso powder and mix inches.
• Beat the egg whites in mixer bowl until peaks start to form to moderately stiff peaks.
• In a large mixing bowl, add the sugar to the egg yolks and beat with a whisk until thoroughly incorporated. Add the chocolate mixture and mix inches.
• Carefully add in the egg whites into the rest of the mixture and stir until well-blended (try not to deflate the egg whites completely but make sure they're completely mixed in).
• Pour into the prepared springform pan and place into the oven. Bake for 20-30 minutes. The cake should still seem a little "jiggly" in the center but a toothpick should come out clean.
• Let the cake cool completely, at least 30 minutes before serving. It'll likely deflate quite a bit.
• Can serve plain or with whipped cream and/or berries.

NUTELLA CREME BRULEE

Steps:

• Soften your nutella by microwaving for a few seconds, it doesn't take much. If you keep your nutella in the fridge, take it out a couple hours before so it's not quite so cold.
• Heat your cream to just under boiling. Remove from heat and add vanilla extract.
• Meanwhile cream together egg yolks and sugar with a fork until smooth. Try not to get air into the mixture.
• Preheat oven to 325. After cream has had some time to cool a bit (10ish minutes is plenty) SLOWLY pour the cream into the eggs, stirring with the fork to combine. Try not to get air into the mix. And don't pour too fast or you will cook your eggs.
• Add nutella to the custard and mix with the fork to distribute evenly. It may take a bit for the heat to soften the nutella enough. Don't give up until the custard looks and feels smooth.
• Evenly divide custard into 8 ramekins. Place ramekins in a lasagna pan, then fill the pan with lukewarm water until it comes most of the way up the outside of the ramekins.
• Bake 30-60 minutes. The time will depend on the shape of your ramekins. Custard is done with it is set but still jiggly in the center.
• Remove ramekins from water bath and allow to cool for an hour. Then cover with plastic wrap and refrigerate a minimum of 4 hours, but not more than 3 days.
• When ready to serve, top each with 1-2 tsp sugar and caramelize the sugar with a blowtorch, or under the broiler. You want to melt and brown the sugar without it burning.
• Eat immediately.

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.

VEGAN PUMPKIN HAZELNUT CHOCOLATE SPREAD- KINDA LIKE NUTELLA

Steps:

• Pulse all of the ingredients except the oil in a food processor until finely blended.
• Add the oil, about 1-2 tablespoons, until the mixture smooths over.
• Place in a jar and refridgerate, will keep for about 2 weeks. Like storebought hazelnut spread, oil separation will be natural and you'll have to stir it a bit before using.