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Saturday, May 5, 2012
RECIPE: Homemade Chocolate-Hazelnut Spread
Makes 1½ cups
Walnut or vegetable oil can be substituted for the hazelnut oil. The final spread will have the consistency of almond butter. The texture will stiffen and become more spreadable if kept in the refrigerator.
2 cups (8 ounces) hazelnuts
1 cup (4 ounces) confectioner's sugar
⅓ cup (1 ounce) cocoa powder
2 tablespoons hazelnut oil
1 teaspoon vanilla extract
⅛ teaspoon salt
1. Adjust oven rack to middle position and heat oven to 375 degrees. Place hazelnuts in single layer on rimmed baking sheet and roast until fragrant and dark brown, 12 to 15 minutes, rotating tray halfway through cooking. Transfer hazelnuts to medium bowl and set aside. When hazelnuts are cool enough to handle, overturn a second medium bowl and place on top of first bowl. Shake vigorously to remove skins.
2. Transfer peeled hazelnuts to food processor and process to consistency of smooth, loose paste, about 5 minutes, scraping down bowl as needed.
3. Add sugar, cocoa powder, oil, vanilla, and salt, and process until fully incorporated and mixture begins to loosen slightly and become glossy, about 2 minutes, scraping down bowl as needed.
4. Transfer spread to jar with tight-fitting lid. Spread can be stored at room temperature or refrigerated for up to 1 month.