I love to place this in jars and give it as gifts. You could also have it on pancakes, you could have it on ice-cream, you could flavour milkshakes with it or you could do as I like to: make croutons from baguette then smother with chocolate spread. I don't think you can beat it!
This recipe should come with a warning: highly addictive! This Nutella-like spread will have you dreaming about ways to use it.
- 425 g whole hazelnuts
- 1 tsp sea salt
- 1½ tsp honey
- 1½ tbsp hazelnut or peanut oil
- 150 g good-quality milk chocolate
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time: Approx 20 minutes
1. Preheat the oven to 160°C. Place the hazelnuts on a lined tray and roast for 15-20 minutes or until the skins become loose. If the skins are still sticking to the hazelnuts continue roasting them until they loosen.
2. Remove the nuts from the oven and allow to cool. Once cool, place the hazelnuts inside a clean tea towel and rub them until all the skins are removed. You can also place them in a salad spinner to help remove any excess skins.
3. Place the cooled hazelnuts, salt and honey into a food processor or blender and combine on high speed for one minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth.
4. Melt the chocolate in the microwave in 30-second increments, stirring in between until it is melted.
5. Add the chocolate into the mixture and continue mixing. Once fully combined, place into individual jars and seal with a lid. The spread can be stored at room temperature for up to 8 weeks.