In order to celebrate the World Nutella day and for Nutella love, I prepared an organic chocolate and hazelnut spread. Have fun!
Melt the bittersweet chocolate with bain-marie method. If you don’t have a bain-marie chocolate machine simply put water in a thick bottom pan. Inside this pan, place another pan with the couverture chocolate. Chocolate needs to be melted at a very low temperature.
Spread the hazelnuts over a cookie sheet. Heat the oven to 200° C and roast the hazelnuts until deepen their flavour for 10 minutes.
Put them into a food processor and grind them until you see the oil(liquefy) of the hazelnut.
Scrape down the sides. Add cocoa, melted chocolate and vanilla. Start adding milk slowly until smooth.
Finally add hazelnut oil to be glossy.
for the decoration of mini cups:
Fill the chocolate cups with home made nutella. Decorate with strawberry tree fruit, mini bonbon Turc and mint leaves.
for nutella spread:
The hazelnut chocolate spread can be stored up to a week in a covered container at room temperature.
Toast full-bran bread slices. Spead on freshly toasted warm bread!