Hazelate or Hazelnut Chocolate Spread

Saturday, May 04, 2013

This is a recipe by Karen DeMasco, pastry chef at Locanda Verde in New York City.
Makes about 1-1/2 jars.

Now we know just how much sugar it takes to bring Nutella up to 'sweet'. Nice to make your own so you know what exactly is in there and in what proportions. You can adjust the sugar to chocolate to hazelnut ratio to make your perfect hazelnut chocolate spread.

1 cup raw unsalted hazelnuts
225 grams milk chocolate
1/4 cup Demerara or turbinado sugar
1/2 tsp salt
1/4 cup grapeseed oil

1. Preheat oven to 350 degrees F.
2. Spread hazelnuts onto a baking sheet and toast for 10 to 15 minutes. Alternately you can toast on a heavy skillet, making sure to keep it moving.
3. Wrap nuts in a damp warm kitchen towel and rub to remove loose skins. No worries if all the skin does not come off.
4. While nuts are still warm, combine with chocolate, sugar and salt in a food processor.
5. Blend until smooth, slowly adding the grapeseed oil.
6. Transfer to jars.
7. Let stand at room temperature until thickened, may take about 2-3 days.

To use immediately, place in the refrigerator for about an hour.
Hazelate is best consumed within a month. To extend its shelf life, store in the fridge then nuke it a few seconds before spreading.


You Might Also Like