Alright, So it's that time again to make another posting and I've been kinda stumped as to what to post in here. It seems I have a hard time taking pictures of food before it's already gone....
So I was wondering what type of helpful hint I could serve up today.
So, as you know I'm a huge pork fanatic. But little does one suspect that deep down inside there lurks something much more decadent, some "dark" and deeply seeded secret addiction that brings me to my knees at the very mention of it's name. So much so that it's even dangerous for me to be around it lest I give in to my primal urges and satiate my ravenous needs. What could this be you might be asking yourself? Chocolate... Yes for all of us choco-holics out there you know what I'm talking about. "Beware, oh box of unsuspecting richness... You have met the end of your days once my lustful gaze has fallen upon you." One of my most favorite concoctions has to be a wonderous blend of chocolate and hazelnut also known the world over as Nutella. Now. For those of you who have been to the store recently to try to find Nutella you've probably seen it priced at roughly $13 a jar. Blasphemy I tell you!! The cruel, ignominious folks at work behind the pricing of my sweet, sweet decadence will never keep me away from such toothsome splendor. So with that I present to you a recipe for what else? A Nutella...ahem "like" spread(no one knows when those damn copyright lawyers might be looking over your shoulder). And until we eat again, Happy eating!
Roasted Hazelnut and Chocolate Spread
Note: Use good-quality cocoa powder, such as Scharffen Berger or Valhrona.
2 cups raw hazelnuts
1/2 cup unsweetened cocoa powder
1 cup powdered sugar
1 cup powdered sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
3 tablespoons hazelnut oil, more as needed
1. Heat the oven to 400 degrees. Spread the hazelnuts evenly over a cookie sheet and roast until they darken and become aromatic, about 10 minutes. Transfer the hazelnuts to a damp towel and rub to remove the skins.2. In a food processor, grind the hazelnuts to a smooth butter, scraping the sides as needed so they process evenly, about 5 minutes.3. Add the cocoa, sugar, vanilla, salt and oil to the food processor and continue to process until well blended, about 1 minute. The finished spread should have the consistency of creamy peanut butter; if it is too dry, process in a little extra hazelnut oil until the desired consistency is achieved. Remove to a container, cover and refrigerate until needed. Allow the spread to come to room temperature before using, as it thickens considerably when refrigerated. It will keep for at least a week.
(photo and recipe courtesy of L.A. Times)