Ever since nutella hit our market, I have been getting it for Konda. All of them love it and infact I have tried many versions of spreading this one, like over chapatis, dosas, Samosas etc. Kids love it in all forms. I have also used it extensively in cakes as well.
Having such spreads are so convenient as kids seem to love these on breads. I have made Peanut Butter
before, and have always preferred making it at home. Infact at one point, I had written down all such things that I could make at home myself. This is from that collection.
Honey is added to make it smooth and stable at room temperature. Konda said this does taste as the store bought one, of course it can't be exact right. However it's something all of them enjoyed!
Roasted unsalted hazelnuts - 1/2 cup
Condensed milk - 3/4 cup
Cooking Chocolate/ Milk Compound, finely chopped - 1/2 cup
Honey - 1 tbsp
Oil - 1 tsp
How to make Chocolate Hazelnut Spread
MW the hazelnut for 1 min in 30 sec spurts. Allow it to cool down.
Chop the chocolates, MW for 1 min in 30 sec spurts. Blend well, then add condensed milk and combine everything together.
In a mixer, pulse the hazelnuts, till you get a fine powder. Do pulse it continuously. Add oil for running it smoothly.
Then add the chocolate, condensed milk mix and pulse again. You will get a smooth paste, finally add the honey and pulse it again.
Remove and use when needed.
Do not refrigerate the spread.
This goes for the April Week 1, Cooking from Cookbook Challenge