Choc Hazelnut spread from the EDC

[cookie1]

Thanks Molly.

[MollyGrubbles]

OK, here's the response...

use roasted hazelnutes (or roast yourself - 15min in hot oven & rub the skins off with a tea towel while still hot)
use dark chocolate instead of milk
add 30g cocoa

As mentioned earlier, this is not mine, it is Tenina's tweaking of the recipe in the EDC. 

I haven't tried this yet, but intend to soon.

[faffa_70]

When I get around to remaking this after the other lot is finished this is what I would have done except for the cocoa after googling it earlier when we were talking about it. Thanks for finding out the tweak for us Molly 

[Thermomixer]

Thanks MG - maybe we should post a "Review" to say that it needs changes 

[Anaise]

I made this yestrday and next time I will change it a bit. 
I will halve the sugar and use dark chocolate with a higher cacoa percent.
I really liked how it was grainier than shop brought nutella.  I loved the nutty /grainy texture.

[sabimby]

i made this the other day, and have only just read about it on the forum 

i used dark cooking chocolate but didn't add the cocoa. i used 50g sugar and i didn't roast or skin the hazelnuts - they just went in as they were. i'm keeping it in the fridge (?) and it has gone quite firm but it is easy to spread and looks creamier on the bread than in the jar. i think it tastes like nutella but maybe that's because it's been quite a while since i've actually bought it from the shop!!

[Sim]

Thanks for all the advice here. I have made about 6 jars today for Christmas hampers and they have turned out quite well. I used dark chocolate and added cocoa. I milled the hazelnuts (roasted) separately. I have never bought Nutella but I think this is very nice. It didn't seem overly grainy, there are a few specks here and there but overall it is smooth.

[Thermomixer]

Good work Sim

[cookie1]

Your gift receivers will love it.

[Georgie]

Hrm, I made it with milk choc & the recommended amount of cocoa and my kids are saying it's too dark, it's definitely darker than Nutella. (I hate the stuff, so can't compare) I was going to try with less cocoa next time 

[darls]

I am thinking of making this spread, but would like to know if anyone did more tweakings?

So far I think I'd try:

50g sugar
60g toasted hazelnuts
100g dark choc
70g butter
50g milk, add as needed
1 to 2 teaspoons cocoa.

Would this work?

By the way, how would you really sterilise the jars?

Cheers with thanks.

[I Love Bimby!]

Hi Darls,
I was just thinking about this recipe this morning. I haven't tweaked it from the EDC yet.
To sterilise the jars I wash them in hot soapy water, rinse with hot water then sit them in the oven @ 100-120C for about 1/2-1 hour.  I also boil the lids at the same time on the stove top (or you could put them in a pan in the oven while you're doing the jars).

[darls]

Thanks ILB!

Lets see what we can whip up with it, eh? And post results here...

Cheers!

[I Love Bimby!]

Under the Blackberry jam thread someone mentions sterilising them at 140C too....

Will look forward to your review and tweaks 

[Catisa]

Has anyone tried the Hazelnut-chocolate spread from the 'My Way of Cooking' book?

There is no cocoa in this recipe and has a higher quantity of nuts, also it doesn't say to toast/roast them nor take the skins off.

I will try this today and let you know what the kiddie connoisseurs think