I couldn't believe it was this simple to make a homemade chocolate spread with hazelnuts. It is so easy, requires very few ingredients, and can be prepared in so little time that I had to try it out!
For a medium jar of servings, you will need the following:
1 cup of hazelnuts
1/2 cup of pure chocolate drops
A pinch of salt
Start by skinning the hazelnuts. When they are freshly picked, it's very easy. However, when they have been packaged and sat on a shelf for a while, peeling them becomes more difficult. Place them in a skillet and heat them. Keep moving them in the skillet to avoid that they get roasted. They require just enough warmth for the skin to be peeled off easily. After a few moments, place them on a cotton kitchen towel and let them cool off. Rub them vigorously. This will separate the peel from the fruit. If some hazelnuts keep the skin, reheat them a little and rub them again to peel them. Or simply use a rounded knife to remove the peel manually.
Blend in a high-speed blender or your food processor until you have a homogenous paste. For a crunchy taste, you need to break down the hazelnuts for less time. You will know the paste is ready when it starts looking oily or shiny: it is then that the hazelnuts have started releasing their oil and the paste will resemble butter with a shiny surface. Meanwhile, melt the chocolate drops. I make a bain-marie for that. I like the chocolate being melted slowly. Keep stirring the chocolate with a silicone spatula until all drops have melted.
Now combine the nut paste with the thawed chocolate very well until you have the desired smoothness. Et voilà! You can preserve your spread in an air-tight container for several weeks. You can even freeze it for several months. There are several variations to this recipe: some people add coconut oil and sugar. I keep it simple for a healthier and yummylicious treat. Bon appétit!