By 2Bleu on October 03, 2008
Photo by KateL
Photo by KateL
"This is so easy a child can make it. Try it on No Ice Cream Nutella Cones. Some Nutella history: Chocolate and hazelnut is a classic taste combination in northern Italy, where it goes by the name of 'gianduia' (pronounced jon doo ya). Pietro Ferrero, a candy maker in Italy, blended the two into a spread in 1946, and the company that carries on its production says that Nutella has grown to become the best-selling sweet spread in the world. For another version, try Chocolate Hazelnut Spread (Mock Nutella from Gale Gand)."
Serving Size: 1 (150 g)
Servings Per Recipe: 1
"I have several German recipes which call for hazelnuts. So, at Christmas time, I buy hazelnuts in the shell at any grocery store (often cheaper because they are in bulk). I remove from shells and freeze meats for future recipes. It's work, but at least you have them available for all those tasty recipes. I have also substituted almonds for hazelnuts with great results!"
"4 Star, this was very good, but it became grainier as it cooled, although it stayed spreadable. My co-workers were timid, so I'll try 2Bleu's Recipe #328709 #328709 to see if it has a glossier result. (I can't believe that they have never had Nutella!) My dilemma is this: I can purchase Nutella at my local grocer's, but I had to find a Trader Joe's or a gourmet nut shop to buy the hazelnuts, so I am not sure it pays to make my own. I would not recommend letting a child make this as food processor blades are very dangerous. I used a mid-size food processor (Cuisinart Smart Duo), which was big enough for this job. I had Mock Nutella Spread atop a honey-nut bagel for breakfast. Thanks for posting. Made for Please Review My Recipe."