When I was younger I had an Italian friend Rosanna, and I spent a lot of time at her house. We would often enjoy a spoonful (or three) of nutella, right out of the jar and I thought that this treat came only from Italy. At that age I did not even know you could buy it in our shops and I still sneak some back from Italy when ever we visit as they serve it at breakfast in small containers. I read Lorraine’s recipe for nutella and decided I could easily make this using fructose instead of sugar. I loved eating nutella when I was younger and I have certainly missed this treat since I stopped eating sucrose based products at home. But, I totally messed up! I decided to half the recipe and I did that for the first two ingredients, but not for the rest! I decided not to go back and ‘fix’ it, and so I have called this a chocolate hazelnut spread instead of nutella. It really is moreish, and it makes a great cake topping instead of icing. This version is not as smooth as the commercial version, but I kind of like the texture from the nuts.
how do you like to enjoy your nutella?
- Melt the chocolate over a bain marie
- Grind the hazelnuts in a food processor until super fine
- Once don, add the fructose, cocoa, vanilla and oil one at a time, processing between each addition
- Add the salt and process until smooth
- Add the melted chocolate and mix well
- Place into sterilized glass jars
- Tap the side of the bottle gently on your work surface to get rid of bubbles
- Put the lid on and leave to cool
- Refrigerate until needed
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