Decadent and addictive Cinnamon Chocolate Hazelnut Spread with just five ingredients, made silky smooth with the help of a melanger.
Course Condiment
Cuisine Italian
Keyword chocolate, hazelnuts
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Grinding 1 hourhour
Servings 12jars
Author i sugar coat it!
Equipment
Melanger or Food Processor
Jars with lids
Ingredients
848gramsdark chocolateI used Rebuplica del Cacao 70% blend
560gramshazelnutsPiedmont hazelnuts, if you can find them
400gramsgranulated sugar
2-4gramscinnamonoptional
8gramskosher salt
Instructions
Melt the chocolate in a bowl over simmering water, or in the microwave and set aside.
Spread the hazelnuts in a single layer onto a rimmed baking sheet pan and bake at 350ºF for 15-20 minutes. Transfer to a kitchen towel, while still hot and rub to remove skins (purchase them blanched, to skip this skinning step). Place in a food processor along with the cinnamon and pulse for a few seconds, or use a rolling pin to roughly crush the nuts, then toss in cinnamon. Set aside.
Warm the rollers and bowl - I use a heat gun. Turn on the refiner/melanger, add the coarsely chopped nuts and allow a rough paste to form. Mix the salt with the sugar, add to the paste and allow to process for a minute, scraping the sides. Add the melted chocolate and allow to process for 1-3 hours. This batch was ready in an hour.
When ready, turn off, unlock and tilt the bowl to pour our the spread. Transfer to jars, top with a whole roasted hazelnut and seal. Will keep at room temperature for several weeks.