Chocolate–Hazelnut Spread
Why buy Nutella when you can make it at home? Pastry chef David Lebovitz shows us how with this recipe from his blog.
Source: David Lebovitz
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Credit: David Lebovitz
FROM THE
RECIPE:
The spread needs to be served warm: once cool, it'll firm up, as hard as a block of chocolate. It can easily be rewarmed in a microwave or by setting the jar in a pan of barely simmering water. In the winter, I just warm it by setting the jar on the radiator until it softens. Take care not to get any water or steam into it, which will make it seize and become grainy.
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