Chocolate Hazelnut spread

Recipe's preparation

Roasted hazelnuts

1) Preheat oven to 180 degrees.




2) Roast hazelnuts for 8-10mins on a baking tray giving them a shake 1/2 way through the cooking time (be careful not to burn).




3) To remove most of the skin place in a clean towel and give them a rub.

Hazelnut mixture

1) To the TM  add cooled hazelnuts and mill sp 7 for 5-10 secs, scrape the bowl and repeat.




2) Add sugar, cocoa, vanilla and salt and mix on sp 5 for 10 secs.




3) Turn the dial to sp 5 and add the oil mixing for 20 secs. Scrape down bowl and do another sp 5 for 20 secs until a smooth paste is formed.




4) Place nut mixture into a bowl and set aside.

Chocolate mixture

1) Place broken chocolate into 4 mins/50 degrees/sp3. Scrape down bowl and repeat for 3 mins/50 degrees/sp3.




2) Add nut mixture to melted chocolate and mix sp3 for 20 secs. Scrape down bowl.




3) Gradually increase to sp 9 and mix for 30-40secs.




4) Pour mixture into a glass jar or an airtight container. It will thicken on cooling.

Notes

* You can use any chocolate that you wish - dark, milk, white or a combo of all.




* You can use less sugar if you like.




* Use a flavourless or mild tasting oil of your choice.




 




Adapted from this recipe:




//www.notquitenigella.com/2012/09/05/diy-nutella-white-milk-dark/