Chocolate Hazelnut goodness

At the end of two weeks without visiting the supermarket, cupboard staples are starting to run out, and while most of them can be sourced elsewhere, there are a few things that are hard to source, and that I am missing.  Like my new favourite chips.

 

I felt a bit disconcerted last week when I scraped the last bit of Nutella out of the jar, realising that it would be some time until I could pick up another jar off the supermarket shelf.  Somehow chocolate hazelnut spread has become a staple in my life, and while my apricot jam is excellent, it's still not an acceptable substitute.  I was a late bloomer when it came to Nutella - we never had it at home when I was a child, and so it wasn't until I left home and went to University that I discovered the amazing phenomenon of chocolate spread on toast.  So excessive, but so tasty...

  

I decided that surely I must be able to find a way of making chocolate hazelnut spread.  I was at the Thieves Alley market day in Dunedin on Saturday, and conveniently stumbled across a stall selling hazelnuts.  Ivan and Dot Burney of Nutlands in Makarewa, Southland, are the proud owners of the southern-most hazelnut farm in the world.  For those of you who find this idea inspiring, you too could be the proud owners of such an enterprise, as the farm is currently for sale and being sold by auction on 30th March.

 

Hazelnut butter

So I bought myself a bag of hazelnuts, and went home to try my hand at Nutella-making.  Which turned out to be exceptionally easy!  This one definitely requires a food processor.  I don't have one, but my flatmate Kathryn does.  It pays to watch the food processor carefully - I noticed the machine smoking at one point from working too hard, possibly I should have given it more rest breaks (sorry Kathryn!)  The process is pretty cool, I enjoyed watching the nuts gradually turn into a liquid as the oils are extracted.

The final result was very tasty, although definitely different to Nutella, and not as smooth.  If I make it again I will buy raw hazelnuts and toast them myself to get a more intense flavour - I bought roasted nuts by mistake.  One thing I like about making this myself is that hazelnuts are the main ingredient - the Pam's brand spread we have been using is only 13% hazelnuts!!

Chocolate Hazelnut Spread

Makes about 1 1/2 cups

2 cups whole raw hazelnuts
1 cup icing sugar
1/4 cup cocoa powder
up to 1/4 cup vegetable or nut oil
1/2 tsp vanilla extract

Preheat oven to 180 degrees C. Place hazelnuts in a single layer on a shallow baking pan. Toast 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 come off, but don’t worry if some remain.

Jo's Chocolate Hazelnut Spread!

Process nuts in a food processor, scraping down the sides of the bowl occasionally, until they have liquefied, about 5 minutes. First, you will get coarsely chopped nuts, then a fine meal. After a little while, the nuts will form a ball around the blade, and it will seem like you only have a solid mass. Keep processing. The heat and friction will extract the natural oils, and you will get hazelnut butter!

When the nuts have liquified, add the sugar, cocoa and vanilla. Slowly drizzle in enough oil to make a spreadable consistency. Since the mixture is warm, it will be more fluid now than at room temperature.

Transfer the spread to an airtight container, and store in the refrigerator for 1-2 months. For best results, stir the chocolate-hazelnut spread before using.