I had leftover hazelnut praline from another recipe, and a great way to use it is by making your own “Nutella” without all the junk. That “junk” is worth calling out specifically: store-bought Nutella actually lists sugar and palm oil as its top two ingredients, with hazelnuts making up only around 13% of the jar, a ratio that traces back to World War II, when cocoa was scarce and Ferrero stretched a small amount of chocolate with abundant local Piedmont hazelnuts. Homemade versions flip that ratio entirely, putting the hazelnuts front and center instead.
My oldest went through it in only a few days, he literally had it for breakfast and dessert.
(Experiment 216) Hazelnut cocoa spread
Ingredients
Chocolate
- 150 g chocolate
- 35 g coconut oil melted
- 12 g cocoa powder
- dash vanilla extract
praline
- 25 g water
- 150 g raw hazelnut you can also do a mix of hazelnut/almond
- 80 g icing sugar
Instructions
- The first step is to make the hazelnut praline. Use the quantity provided above.
- For the spread, leave it in the food processor add the cocoa powder, vanilla extract, and coconut oil. Mix until it’s all combined.
- Using a bain-marie ( double boiler) melt the chocolate then add it to the food processor. Again mix until it’s all blended. Do a taste test, if you want it sweeter, sift 1 or 2 tbsp of icing sugar in and blend again.
- Put in an airtight container.