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Chocolate and Hazelnut Spread

by Joanne Harris & Fran Warde from The Little Book of Chocolat

Create an indulgent homemade chocolate and hazelnut spread with this easy step-by-step recipe. A pinch of salt brings out the real richness of the recipe.

From the book

Joanne Harris & Fran Warde

Introduction

Ever since my trip to the Nutella factory I’ve wondered how easy it would be to try to create my own chocolate spread. Turns out it’s surprisingly easy – the result isn’t Nutella, but (dare I say it) it’s just as delicious. All you need is a spoon …

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Ingredients

150g hazelnuts, toasted and peeled
75g icing sugar
250g dark or milk chocolate, broken into small, even-sized pieces
25g butter
100ml double cream
A pinch of salt

Essential kit

You will need a food processor, and two 250g glass jars.

Method

Place the hazelnuts in a food processor and whizz until smooth. Add the icing sugar and blend. Warm the chocolate, butter and cream in a bain-marie until smooth and melted, add to the whizzed nuts and icing sugar in the food processor along with a pinch of salt and blend until smooth.

Place two clean glass jars, with their lids beside them, on a baking sheet and put them in the oven at 140 °C/gas mark 1 for 20 minutes to sterilize. The jars can also be sterilized in a hot wash in the dishwasher.

Transfer the chocolate spread to the jars and leave to cool and set. It is best used at room temperature to ease spreading, but needs to be stored in the fridge.

Chocolate manufacturers currently use 40% of the worlds almonds and 20% of the worlds peanuts.

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