Task one of half term complete. We have made Nutella. No more overly sweet, palm oil loaded, processed chocolate spread for us.
200g hazelnuts
150g dark/milk chocolate, or 3 tbsp cocoa powder
1/2 tsp vanilla essence
Pinch of salt
Spread hazelnuts in a single layer onto a baking tray and bake for 12-15 minutes in an oven preheated to 180C. Jiggle the tray about half way through. When the time is up (the hazelnuts should look slightly charred and smoking), turn off the heat and leave to cool for a few minutes.
Break the chocolate into cubes and place in a microwave proof bowl. Microwave in 30 second blasts, stirring at each interval, until the chocolate is mostly melted.
Tip the warm hazelnuts onto a clean tea towel and rub together to remove as much of the brown skin as possible. Don't worry if it all won't come off the nuts. Place the nuts into a food processor bowl and blitz for about 10 minutes until it turns from crumble to a smooth paste. You may have to push the nuts down the sides of the bowl a few times.
When smooth add the rest of the ingredients and give it one last blitz to mix well.
Pour into a clean jar. Keeps for 2-3 weeks at room temperature.
*Vegan if made with dark chocolate or cocoa
** Maple syrup or honey can be added to sweeten. This may stiffen the spread slightly.
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