HOME-MADE 'NUTELLA', Lower-sugar & preservatives, Easy-peasy, ,

Worry not about Nutella scare stories; make your own with this lower-sugar easy-peasy recipe from Daniel Doherty. 

 Chocolate & Hazelnut Spread, Lower Sugar & Preservatives
via Dan Doherty

67 has never been a fan of mass-produced Nutella but Daniel Doherty's chocolate hazelnut spread (he has given me permission to use his recipe), is something else altogether.  It is deeply, darkly chocolate with hazel highlights and lowlights (culinarily speaking).  Low in sugar, it's creamy and delicious but doesn't smack you in the face with sweetness.  

Most of the ingredients will be found in any baker's cupboard.
The spread is easy to make but a good food processor or smoothie maker will help the process. (see tips)  

Use it as a spread for toast or buns or add whipped cream to make a mousse or layer it with cheesecake. Most adults will adore this and small Nutella addicts should enjoy switching their loyalty.   

Even with the lower sugar, the recipe is an Indulgence.  But the health-conscious can be pleased that the recipe doesn't make a huge amount.  There's just enough to make people happy but not to overindulge.   

Cost: £2-ish
Makes: about 150 gm/just over 5 oz

Ingred:
   50g/1 3/4oz  hazelnuts (67 used ready roasted, chopped supermarket hazelnuts)
   60g/2 generous ounces icing sugar
   10g/1/3oz cocoa powder
   25g/generous 3/4 oz powdered drinking chocolate
   50g/1 3/4oz dark chocolate (65%+ cocoa solids), melted over simmering water or in 20 second bursts in the microwave & cooled slightly
     1 tbsp light veg oil
    75 ml water

Method:

1. If hazelnuts are unroasted, preheat oven to 350f/180d/gas4 & roast on baking tray until golden - 5 min
2. Blitz nuts in food processor until finely ground - it will take a few mins
3. Add icing sugar, cocoa & drinking chocolate; blend
4. Add melted chocolate; blend 5 mins
5. Gradually add water & oil until thick and gloopy - a few mins
6. Decant into an air-tight container; refrigerate before using

By kind courtesy of Daniel Doherty, Duck & Waffle: Recipes and stories. published by Mitchell Beazley £25, octopus books.co.uk

Tips:

• 67 used a 600rpm blender & smoothie maker; the result was delicious but slightly grainy; next time, the mix will be whizzed for longer
• If you liked this you will love Double Chocolatella Mini Volcano Cakes 
• If making your own doesn't appeal and you've deep pockets, try Le Pain Quotidian; it sells unbelievably more-ish, not-too-sweet chocolate-hazelnut spread £6/jar

• For more Sweets, go to Nav Bar: Recipes 

  Questions & comments, pls email  b67goingon50@yahoo.co.uk )