{"id":3033,"date":"2013-09-30T16:21:55","date_gmt":"2013-09-30T08:21:55","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=3033"},"modified":"2013-10-07T16:24:38","modified_gmt":"2013-10-07T08:24:38","slug":"chocolate-hazelnut-spread-aka-nutella","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/chocolate-hazelnut-spread-aka-nutella\/","title":{"rendered":"Chocolate hazelnut spread (aka nutella)"},"content":{"rendered":"

\"\"<\/a><\/p>\n

The last few weeks have been a little nutty (pun intended!), in more ways than one.\u00a0 I am very grateful to say that the world of Thermomix has been crazy busy thanks to many of you wanting this amazing tool in your own kitchen.\u00a0\u00a0Unfortunately that has meant less time for recipe development and trying new things.\u00a0 I have soooo many ideas to share with you all but that illusive little thing called “time” keeps running away from me.<\/p>\n

The latest thing in the Food 4 Thought kitchen is that for some reason I seem to have been slightly addicted to recipes with hazelnuts.\u00a0 Maybe it is because I am starting to explore the world of Paleo\u00a0in the Thermomix.\u00a0 While this recipe doesn’t comply with the Paleo philosophy it is a great option for families that want to be able to make something that would normally have a LOT of sugar, preservatives and other things you may not want to eat.<\/p>\n

This is my “adult version” because I use good quality dark chocolate, Dutch cocoa and very little sugar.\u00a0 You can adjust it to suit your palate.\u00a0 I really encourage you to make it rather than buy it, because this is delicious.<\/p>\n

chocolate hazelnut spread \u2013 (recipe developed by Fiona at Food 4 Thought after reviewing many recipes)
\nmakes approx.<\/p>\n

Ingredients
\n60g raw sugar
\n120g hazelnuts (toasted and skins removed)
\n100g dark chocolate (70% cocoa)
\n40g cocoa
\n50g butter
\n100g milk (or milk alternative)<\/p>\n

Preparation
\nPlace\u00a0raw sugar\u00a0into TM bowl and mill for\u00a010 seconds<\/strong> on speed 9.<\/strong>\u00a0 Add hazelnuts and chocolate and mill for\u00a020 seconds<\/strong> on speed\u00a08.\u00a0 <\/strong>Scrape around the sides of the bowl.\u00a0 Add cocoa, butter and milk, heat\u00a0on\u00a050\u00b0C <\/strong>for\u00a03 minutes<\/strong> on speed 3<\/strong>.<\/strong><\/p>\n

Mix for\u00a010 – 15\u00a0seconds<\/strong> on speed\u00a09<\/strong>\u00a0until desired consistency is reached.\u00a0 <\/strong>Store in sterilised jars.\u00a0 Keep refrigerated.<\/p>\n

My tips\/alterations:\u00a0 *If you would like this less “adult” you can leave the cocoa out and use 50% cocoa chocolate.\u00a0 It won’t be quite as thick but will set well in the fridge.\u00a0 *You can purchase hazelnuts that have the skins removed already.\u00a0 Get these from health food stores or bulk food stores.\u00a0 *If you would like to roast your own, place them on an oven tray and in a pre-heated oven at 170\u00b0C for 10 – 12 minutes.\u00a0 The skins should\u00a0look like they are falling off.\u00a0 Remove them from the oven and pour them into a tea towel.\u00a0 Rub them firmly, the skins should come off and you can remove the hazelnuts.\u00a0 *Before you clean out the bowl, add 1 cup of milk, mix on speed 4, then turbo for 5 seconds.\u00a0 This will clean the machine and make a chocolate milk at the same time.\u00a0 If you want it warm just heat it for a few minutes.\u00a0 *Use this on toast, in crepes or stirred into hot milk.\u00a0 You can even make these great muffins.<\/p>\n

\"\"<\/a><\/strong><\/p>\n

e<\/strong>ase: 9\/10.\u00a0 <\/strong>It is easier if you purchase the hazelnuts pre-roasted with the skins removed.
\nprep time: 5 mins.<\/strong>\u00a0
\ncooking time: 3 mins.<\/strong>
\ntotal: 10 minutes<\/strong> + cooling time.<\/p>\n

taste: 9\/10.<\/strong>\u00a0This\u00a0is a delicious and healthier than store bought.<\/p>\n

would I make it again:\u00a0 Absolutely.\u00a0\u00a0<\/strong>I have been caught with “my hand in the cookie jar” or rather a spoon in the hazelnut chocolate spread jar.\u00a0 Needless to say this doesn’t last too long in our house. \ud83d\ude42<\/p>\n","protected":false},"excerpt":{"rendered":"

\n

The last few weeks have been a little nutty (pun intended!), in more ways than one. I am very grateful to say that the world of Thermomix has been crazy busy thanks to many of you wanting this amazing tool in your own kitchen. Unfortunately that has meant less time […]<\/p>\n","protected":false},"author":2,"featured_media":3035,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[87,89,70,28,54,61,42,35,65],"tags":[15,17,139,101,124,131,113,107,135],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3033"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=3033"}],"version-history":[{"count":14,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3033\/revisions"}],"predecessor-version":[{"id":3049,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3033\/revisions\/3049"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/3035"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=3033"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=3033"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=3033"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}