Dark Chocolate & Hazelnut Spread (aka Nutella)
Here’s the recipe with just a few minor changes. The quality of the cocoa powder is key to the chocolate flavour of the spread. I have tried both Valrhona and Green & Black’s (more easily available in the UK), and both give good results. If you happen to buy hazelnuts with the skin on, see notes below on how to deal with the skin. This spread is not as smooth as the original Nutella, because there is very little added fat.
In France, we recently bought a bottle of a delicious version of this spread make with a combination of hazelnuts and pistachios. Substitute half the hazelnuts for pistachios and follow the same recipe.
Servings |
Prep Time |
375ml |
10min |
Servings |
Prep Time |
375ml |
10min |
|
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