2½tbspwalnut oil or alternative nut oil/coconut oil
2tbspicing sugarconfectioners sugar
1tspvanilla extract paste(preferably) or powder
pinchfine sea salt
180gplain chocolate chopped - DF/vegan as required
100gmilk chocolate chopped - DF/vegan as required
De-Skin the Hazelnuts (if needed)
Pre-heat the oven to 180 C/350 F/Gas 4.
Spread the hazelnuts on a baking sheet and toast them in the oven for 10 to 12 minutes (the skins will start to blister slightly).
Take the hazelnuts out of the oven and wrap in a clean tea-towel. Rub vigorously to remove as much of the skin as possible from the hazelnuts.
Toast the Hazelnuts (optional)
Turn the oven up to 200 C/400 F/Gas 6.
Spread the de-skinned hazelnuts on a baking tray and place in the oven.
Toast for about 10 minutes (raw hazelnuts) until golden. Or about 5 minutes for hazelnuts that you have de-skinned as above (which have already been in the oven). During the toasting, give the nuts a shake on the tray a couple of times to toast evenly and prevent burning.
Remove from the oven and cool a little.
To Make the Chocolate-Hazelnut Spread
Place the nuts in a heavy duty blender and blend to nut butter (smooth paste)(this will take a few minutes). Make sure you blend in bursts and scrape down the sides of the blender a couple of times to catch all the nut pieces.
Towards the end of the blend when the nuts are releasing their oil, add the additional oil a little at a time and blend to a smooth liquid.
Add the icing sugar, cocoa, vanilla and salt and blend again.
Place the chopped chocolate into a glass heat-proof bowl and use either a microwave (on 30 second bursts at medium setting, stirring between each) or set over a pan of barely simmering water (stirring frequently), to melt the chocolate.
Pour the liquid chocolate into the blender with the other ingredients and blend again until you have a smooth, even mixture.
Pour into sterile jars. The spread will be hot and runny from the blending process, but will firm up as it cools.
Store at room temperature.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Use clean/sterile jars to store your chocolate spread. See instructions in this jam recipe, if you are unsure how to ensure your jars are very clean. Sterilise ahead of time and allow to cool.For Vegan 'Nutella' - Use dairy free-vegan chocolate.For a darker 'Nutella' - Use all dark chocolate.