(Modified from http://www.sugoodsweets.com/blog/2005/12/nutella/)
- 1/2 cup honey
- 1/4 cup raw milk
- 2 cups whole raw hazelnuts (soaked for 8-24hr in salt water)
- 2 oz. unsweetened chocolate
- 1/2 tsp vanilla extract
- 1/8 tsp salt
2. Since the skin is bitter, you’ll want to discard them. Wrap the cooled hazelnuts in a clean kitchen towel or paper towel, and rub until most of the skins have come off. Don’t fret if you can’t get off all the skins.
3. Process nuts in a food processor, scraping down the sides of the bowl occasionally, until they have liquefied, about 5 minutes. First, you will get coarsely chopped nuts, then a fine meal. After a little while, the nuts will form a ball around the blade, and it will seem like you only have a solid mass. Keep processing. The heat and friction will extract the natural oils, and you will get hazelnut butter!
4. Melt chocolate with honey in a double boiler, (see picture) stir while melting, and then remove from heat. Add liquefied nuts, and rest of ingredients, and whisk vigorously.
5. Transfer the spread to an airtight container, and store in the refrigerator for 1-2 months. For best results, stir the chocolate-hazelnut spread before using.
I used half as much honey and thought it quite good, but I like pretty bitter chocolate. Hubby thought the flavor was perfect.
Could possibly use some more milk/butter, as it was fairly firm even when room temperature.
The nuts really do liquefy. I stopped the processor, thinking they were done, but decided to process more, and could have done more than that.
Now cook up some pastured bacon, some super thin GAPS legal crepes (just egg and little water), and pull out some blueberries.
Happy Father's day!
(shared on Fight Back Friday)