Yesterday, we woke up to snow. A little dusting on the rooftops. Woot! The weather is still flip-flopping and some days Spring isn't in sight.
I've been thinking about chocolate lately...I know lots of people love Nutella and I used to too, but the truth is it has additives, maybe even some preservatives.
In fact, when I opened a bottle awhile back, there was actually mold on top...eww! I was sad because I had to throw out the whole thing.
Then I tasted the dark chocolate hazelnut spread from Barbero, like Nutella but made with dark chocolate and no preservatives or additives...yum.
I remembered I had saved a small bag of hazelnuts in my freezer and decided to try David Lebovitz's recipe.
I didn't have the exact amounts of the ingredients he listed. So I ad-libbed.
Here are the proportions I used which made a cup and a little
1/4 cup milk
58 grams hazelnuts
85 grams 70% Lindt (65 grams) & 60% Ghiradelli chocolate (20 grams), measured then melted
24 grams almonds, unsalted
15 grams cacao nibs
Roast the hazelnuts in a 150C (300F) oven for 20 minutes then rub the skins with a dish towel.
Whiz the nuts and nib in the food processor, to as fine as it can whiz
After melting the chocolate, add the warm milk to it and mix well.
Add chocolate mixture to food processor and whiz.
Put into bottle and lick the spatula.
NOTES: this wasn't as creamy as his version, but it was delicious. Next time I'm in the gourmet supermarket, I'm gonna see if they have hazelnuts so I can make this again.
It is Friday here, hope you have a great weekend!
UPDATE: I re-melted everything and added 1/2 a cup more of milk because the consistency was too hard after I refrigerated the spread. This seems to be a nicer consistency.