Choc Hazelnut spread from the EDC

[Catisa]

The verdict on the spread was yummy, the kids like it. I did however make an alteration to it, instead of just grating hazelnuts, I roasted them and peeled them. I put the sugar aside and then put nuts in for grating for 20sec on speed 9. I then put it on speed 6 and waited for it to liquify. I saw this hint on another recipe (not to do with tmx lol), and thought this might make the difference to the texture. There is still a slight graininess, but am happy with the result. Although next time I will try with a condensed milk.

[I Love Bimby!]

thanks for the feed back Catisa 

[cookie1]

Thanks for that Catisa.  How's the little one?  Feeling better I hope?

[Catisa]

Thanks for that Catisa.  How's the little one?  Feeling better I hope?

Yes thank you, DD (5m) obviously needed a heavier formula. She still has her moments, but we will get there lol

thanks for the feed back Catisa 

No problem, I will wait untill I have guests over and get their opinions

[Thermomixer]

Thanks for the tips with blending until it liquefies.  Mark Best uses that idea to make praline into a soupy consistency.

[faffa_70]

Made another batch (from the EDC - I forgot about the MWOC recipe until I read this post again  ) over the weekend and blended the nuts until they liquefied ... SMOOTH Nutella 

Thank you Catsia

[Frozzie]

here is the recipe for the French Nutella that my consultant gave us at a cooking class..it was smooth but didnt find it tasted like real nutella although they told us it was better to replace the dark chocolate with the Nestle Milk cooking dessert chocolate and that gets alot closer to the real nutella??? cant comment as i havent tried it myself..might do this week

50g hazelnuts or blanched almonds
150g dark chocolate
100g milk
50g caster sugar
80g butter

put all ingredients except for the butter in the thermomix bowl and mix 30 sec, speed 10
scrape down the sides with the spatula and mix 4 sec at speed 3
cook 2 mins, 60 degrees, speed 4
at the beep, add the butter cut up and mix 1 min at speed 7
poor the mixture into steriliesed jars and allow to cool.  keeps in fridge for a week.

dont know if it compares to the EDC recipe as i dont have any of the aussie books yet!

 

[Frozzie]

oops that would be pour..my english is starting to suffer after living abroad for so long

[judydawn]

I read it as pour Frozzie - my English suffers and I don't even live abroad    By the way your recipe is only slightly different than ours and thanks for heads up on using the cooking chocolate too.

[Frozzie]

hihi JD...thanks for the friendly support..my parents even comment on my english slipping or speaking english like a frog lol (words all back to front)..oh well a downside i guess of living abroad and speaking another language.. 

we have two nutella type recipes overhere for the THX..that was the only one i had tasted...will have to give it a go with the nestle cooking dessert milk chocolate and see how it turns out but definatley no lumps in it and after reading another thread it is probably just that we dont roast the nuts beforehand and just use them raw..maybe thats what makes the difference between bits and smooth??

 

[MacGuffin]

I hope no one takes offense at my putting in my 2¢ seeing as I don't have a Thermomix yet but as I'm sure some of you know, Nutella is made with cocoa rather than chocolate. There's a perception among some here in the States that cocoa is somehow chocolate's less desirable poor relation but nothing could be further than the truth because they both have their own merits. Has anyone thought of using a natural (i.e., not Dutched, which I've always thought tastes anemic) cocoa of excellent quality, or even Hershey's just to start? As chocolate cools, it hardens and that might be what's partially contributing your graininess. Processing the nuts very well on their own and then blending in the other ingredients might give you the result you want. Also, the best hazelnuts are a Piemontese variety so once you get your techniques down, you might want to give them a try (budgets permitting).

This topic caught my eye because I'm planning to develop a recipe for gianduja nut milk in the near future. How can anyone resist a combination of chocolate and hazelnuts? 

[cookie1]

After reading this I think I may have to try making some Nutella, we don't eat it. I must admit I did buy some last year for an icecream cake recipe.

[faffa_70]

When I used raw nuts my Nutella was grainy, it was when I used the roasted nuts and processed them until it was liquefied that it became smooth. Only thing is with the roasted nuts the hazelnut flavour is a bit strong for some of the family  I use a combination of 50/50 dark and milk chocolate in my recipe 

[Thermomixer]

oops that would be pour..my english is starting to suffer after living abroad for so long

Poor vous ! Reading and posting here may be good pour vous ?

Thanks for the french recipe 

[Frozzie]

I think it can only help thermomixer!!