Chocolate and Hazelnut Spread

My Homemade Chocolate Hazelnut Spread: A Sweet Escape

As a busy working mom, finding time for myself is a luxury, not a given. Between school runs, work deadlines, and the never-ending cycle of laundry, dishes, and grocery shopping, there's often little energy left for anything beyond collapsing on the sofa at the end of the day. But even in the midst of the chaos, I crave those little moments of simple pleasure, those pockets of calm amidst the storm. And for me, that often involves a spoonful (or two...or three) of something decadent and delicious.

This homemade chocolate hazelnut spread has become my little sanctuary. It’s a grown-up version of the childhood Nutella I adored, richer, deeper, and surprisingly easy to make. The process itself is almost therapeutic, the rhythmic whirring of the food processor a comforting backdrop to the quiet satisfaction of creating something truly special. The aroma of warm hazelnuts and melting chocolate fills the kitchen, creating a warm and inviting atmosphere, a stark contrast to the often hectic nature of my day. It's a small rebellion against the routine, a reminder that even amidst the chaos, there’s always time for a little self-care, a little indulgence.

The ingredients are simple, mostly things I already have in the pantry. The process is incredibly straightforward, requiring minimal equipment and even less time. Yet, the result is far superior to anything you could buy in the store. The homemade version has a depth of flavour that's impossible to replicate in mass-produced spreads. The hazelnuts are noticeably more prominent, their nutty richness perfectly complementing the intense chocolate. There’s a certain purity to it, a knowing that I've created something delicious, healthyish (well, healthier than store-bought!), and entirely my own.

This spread isn’t just for toast, although it's divine on a perfectly toasted slice of sourdough. I love swirling it into my morning yogurt for an extra boost of flavor and energy, or adding a dollop to my afternoon tea biscuits. It's a secret ingredient in my chocolate chip cookies, adding an extra layer of complexity and depth to the flavor profile. Sometimes, I’ll even sneak a spoonful straight from the jar – no shame, it's completely understandable! It's my little secret indulgence, my personal reward for navigating another day of juggling work, kids, and everything else life throws my way.

Making this spread is about more than just the final product; it's about the journey. It's about taking a small break from the endless to-do list, embracing the sensory experience of cooking, and enjoying the simple pleasure of creating something delicious with my own two hands. It’s about reminding myself that even in the midst of a whirlwind, there's always room for a little bit of sweetness, a little bit of calm, a little bit of me-time.

So, if you're looking for a simple yet satisfying project that rewards you with a truly delightful treat, I highly recommend giving this homemade chocolate hazelnut spread a try. It's more than just a spread; it's a small act of self-care, a delicious reminder to savor the little moments of joy in life, even amidst the everyday chaos.

Ingredients:

• 1/2 cup blanched hazelnuts
• A pinch of salt

Instructions (This part is for those who want to know the process; the detailed steps are provided separately):

• Toast the hazelnuts.
• Process the hazelnuts into a smooth paste.
• Melt the chocolate, condensed milk, and hazelnut oil.
• Combine the melted mixture and hazelnut paste.
• Blend until smooth and spreadable.
• Store in a jar in the refrigerator.

Step-by-step

• Preheat the oven to 350°F (180°C).
• Turn the hazelnuts out onto a baking sheet and toast in the preheated oven for about 5-7 minutes, until pale golden.
• Remove the nuts from the oven and cool slightly.
• Put the warm hazelnuts into a food processor and chop until they become an almost smooth paste.
• Gently melt the chocolate, condensed milk, and hazelnut oil in a small saucepan over low heat.
• Stir until smooth and add to the hazelnut paste in the food processor.
• Add a pinch of salt and blend, then add the hot water and blend again until the mixture has a thick, spreadable consistency.
• Spoon into a pretty sterilized jar and let cool.
• Cover with a lid and label when cold.
• It will keep in the refrigerator for up to 2 weeks.