‘Nutella-esque’ Dark Chocolate-Hazelnut Spread

Calling all chocoholics. This recipe is just for you. If you like the commercial version of hazelnut and chocolate spread, then you will simply love this one. It’s easy to make and you can even adjust it to your personal taste by changing the type of chocolate used in the blend.

Nutella is the brand name of a chocolate hazelnut spread. Nutella, manufactured by the Italian company Ferrero, was introduced on the market in 1963. The recipe was developed from an earlier Ferrero spread released in 1944. Nutella is now sold in over 75 countries.

An older recipe, Gianduja, was a mixture containing approximately 50% almond and/or hazelnut paste and 50% chocolate. It was developed in Piedmont, Italy, after taxes on cocoa beans hindered the manufacture and distribution of conventional chocolate. Pietro Ferrero, who owned a patisserie in Alba, in the Langhe district of Piedmont, an area known for the production of hazelnuts, sold an initial batch of 300 kilograms (660 lb) of “Pasta Gianduja” in 1946. This was originally a solid block, but in 1949, Pietro started to sell a creamy version in 1951 as “Supercrema”

In 1963, Pietro’s son Michele revamped Supercrema with the intention of marketing it across Europe. Its composition was modified and it was re-named “Nutella”. The first jar of Nutella left the Ferrero factory in Alba on 20 April 1964. The product was an instant success and remains widely popular.

According to the product label, the main ingredients of Nutella are sugar and vegetable oils (mostly palm oil), followed by hazelnut, cocoa solids, and skimmed milk. Nutella is marketed as “hazelnut cream” in many countries. Under Italian law, it cannot be labeled as a chocolate cream, as it does not meet minimum cocoa solids concentration criteria. About half of the calories in Nutella come from fat (11 g in a 37 g serving, or 99 kcal out of 200 kcal) and about 40% of the calories come from sugar (20 g, 80 kcal).

This is my version of the classic Nutella spread, but with semisweet chocolate rather than milk. For dessert, serve on toast with a cup of chai or drizzle generously over vanilla ice cream.

Makes about 2 cups

1 1/4 cups hazelnuts

12 ounces semisweet chocolate, chopped

4 tablespoons sugar

2 tablespoons vegetable oil

1 tablespoon unsweetened cocoa powder

1/2 teaspoon vanilla extract

1/2 teaspoon salt

Preheat the oven to 350 degrees.

Spread the hazelnuts in a single layer on a baking sheet and toast in the oven for about 12 minutes until slightly browned. Cool completely before using.

Meanwhile, in a saucepan over simmering water melt the chocolate and the sugar, stirring until smooth and melted. Remove from heat and let cool.

In a food processor, grind the hazelnuts to form a paste. Add the oil, cocoa powder, vanilla and salt and process until the mixture is very smooth. Add the melted chocolate and pulse to blend well. If you prefer a smoother spread, force the mixture through a sieve to remove any bits of unprocessed hazelnuts.

Put the spread in a resealable container or jar and let reach room temperature. It will keep, covered and unrefrigerated, for up to 2 weeks.

Chocolate with Bill & Sheila
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