Mock Nutella Spread Recipes

CHOCOLATE HAZELNUT SPREAD (MOCK NUTELLA FROM GALE GAND)

Steps:

• In a food processor, grind the hazelnuts into a paste. Add the oil, sugar, cocoa powder, and vanilla and continue processing. Add the melted chocolate and blend well.
• Strain the mixture through a fine strainer to remove any large grains of nuts. The mixture will be thin and a little warm. Pour into a jar to let cool and thicken slightly.
• NOTE: To roast and peel hazelnuts: Preheat oven to 350°F Place nuts 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, stirring halfway through baking so ensure an even color. Let cool, then place the nuts in a clean kitchen towel or paper towel, and rub until most of the skins have come off.

HOMEMADE NUTELLA RECIPE

Steps:

• Homemade Nutella Recipe: If hazelnuts are not already roasted, preheat the oven to 400 F and bake for 6-8 minutes or just until they begin to brown. Rub them together in a paper towel to get the skins off. It's okay if a few stubborn skins won't come off. In a Vitamix or food processor, blend the nuts until they've turned to butter, then add all other ingredients and blend a long time until it's smooth like Nutella! (I think I blended off-and-on for a full two minutes. It's extra-creamy in a Vitamix, but a Cuisinart food processor works as well.) Storage tips are listed above.View Nutrition Facts

HONEY HAZELNUT SPREAD (THE ANTI-NUTELLA)

Steps:

• Pre-heat oven to 350°F.
• Spread the nuts on a baking sheet and toast about 10 to 12 minutes.
• Remove nuts from oven and place in a tea towel.
• Rub the hazelnuts in the towel to remove their skins.
• Place the hazelnuts in a food processor and puree.
• When the puree is smooth and almost oily, add the honey and pulse until thoroughly combined.

GIANDUIA (GIANDUJA) (NUTELLA) (CHOCOLATE HAZELNUT SPREAD)

Steps:

• Heat an oven to 150c (300f)
• Roast the hazelnuts for about 7 minutes and then roll them together between a teatowel to remove the skins, if you cannot get the skin off some you may need to bake them a little more but do not burn them, it is important to get almost all of the skin off the nuts.
• In either a coffee blender, spice blender, small food processor or blender add the skinned nuts and blend until you have a very fine powder, the more fine the better.
• Add in the oil and powdered sugar and blend thoroughly.
• Melt the chocolate either in a double boiler, or a microwave at 50% power for 1 minute, stirring and remicrowaving for 30 seconds at a time until it is completely melted.
• Add the hazelnut mix to the chocolate mix and stir in thoroughly, the mix will keep in the fridge for several weeks.

NUTELLA SPREAD

Steps:

• Preheat oven to 350 degrees. Place nuts 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 so ensure an even color.
• Since the skin is bitter, you'll want to discard them. Wrap the cooled hazelnuts in a clean kitchen towel or paper towel, and rub until most of the skins have come off. Don't fret if you can't get off all the skins.
• Process nuts in a food processor, scraping down the sides of the bowl occasionally, until they have liquefied, about 5 minutes. At first, you will get coarsely chopped nuts, and then it will turn into 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 are liquidized, add in the sugar, cocoa and vanilla. Slowly drizzle in enough oil to make a spreadable consistency. Since the mixture is warm, it will be more liquidy now than at room temperature.