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chocolate

Preserves

Nutty Chocolate Hazelnut Spread Recipe

Roasted Hazelnuts for Nutty Chocolate Hazelnut Spread

Nutella!!! This infamous blend of chocolate and hazelnuts not only tastes amazing, but also has quite a lot of history behind it.

World Nutella Day is February 5th and was created by Food blogger, Sara Rosso in 2007 to help celebrate this popular treat. She handed the reigns of World Nutella Day over to Ferroro in 2015.

I have wanted to make my own chocolate hazelnut spread for quite some time now. This week seemed appropriate with World Nutella Day and Valentine’s Day so close together.

I love store bought Nutella. But, like most food items, I prefer to make my own. Then, I can use the tastiest chocolate, sweeten it slightly with a small amount of local honey, and use fresh organic hazelnuts.

This Nutty Chocolate Hazelnut Spread is made up roasted and skinned whole hazelnuts, dark and milk chocolate, honey, milk and milk powder. You can alter the percentage of hazelnuts to suit your taste. This recipe contains 26% hazelnuts, Nutella contains about 13% and some places in Italy use as much as 50% hazelnuts. So, you can make it as nutty as you like.

If you find hazelnuts too strong, you can substitute part of them with skinned almonds, or macadamia nuts. Make sure you remove the skin from the hazelnuts and/or almonds. It’s not imperative to remove all of the skins, but try to get as much off as possible, as the skins will add a bitter taste.

When you put your nuts in your food processor, try to grind them as find as possible. Homemade nutella will not be as fine as store bought. But you will really be able to taste the roasted nuts and heavenly chocolate. That’s the joy of homemade!

 

bowl of melted chocolate for Nutty Chocolate Hazelnut Spread

This Nutty Hazelnut and Chocolate Spread is a blend of dark and milk chocolate. As long as the total weight is the same, you can adjust the amounts of each chocolate to suit yourself.

Nutty Chocolate Hazelnut Spread

This Nutty Chocolate Hazelnut Spread has some nice small chunks of hazelnut in each bite. So nutty!

Besides being so amazingly tasty, the combination of hazelnuts and chocolate has an amazing history.

In Italy, the combination of chocolate and hazelnuts is called Gianduja. Gianduja was created over 200 years ago during Napoleon’s regency in Turin Italy, in the Piedmont area.

In 1806, Napoleon imposed the Continental System, which prevented British goods from entering European harbours under French control. This created a shortage in cocoa, which was devastating to chocolatiers.

In Turin, a chocolatier, whose chocolate supplies were low, began mixing his chocolate with ground hazelnuts, which are plentiful in this area of Italy. The name Gianduja is a named after a popular Carnival marionette that is an archetype of the Piedmontese.

150 years after this crazy time for chocolate lovers, chocolate became expensive and scarce again due to the rationing in Europe during World War II. Pietro Ferrero was a pastry maker in Italy and in 1946 created Pasta Gianduja. His original version was formed into a loaf which was sliced and eaten on bread. In 1949, he accidentally added cocoa butter, which made it soft and easy to spread. It was renamed Nutella in 1964.

This Nutty Chocolate Hazelnut Spread is so easy to make. All you need to do is roast and grind some hazelnuts, melt some chocolate, heat some milk mixed with powdered milk and honey and then blend them all together.

Store-bought nutella, is nice, but we really love our homemade verson. It is nuttier, darker and less sweet than store bought. You can adjust the percentage of nuts, as well as the type of chocolate used.  You will never get the hazelnuts as pureed and smooth as in store bought nutella, but we prefer the crunchy texture.

Buon Appetito

Nutty Chocolate Hazelnut Spread

Print Recipe
Serves: 12-16 Cooking Time: 10 minutes

Ingredients

  • 240 grams dark chocolate
  • 150 g milk chocolate
  • 2 Tbsp honey
  • 300 grams 2% milk
  • 50 grams milk powder
  • 150 grams hazelnuts

Instructions

1

Preheat oven to 350 degrees.

2

Roast hazelnuts for about 10 minutes, do not burn. When they are fragrant and the skins seem loose, they are ready to take out.

3

Rub the warm hazelnuts in a clean tea towel, until most of the skins have rubbed off.

4

Add the hazelnuts to the food processor and grind until fine.

5

Warm the milk with the honey and powdered milk.

6

Melt the chocolate in the microwave. I melted it at 30 second internals, stirring in between. Do not overheat, or it will burn and you will not be able to use it.

7

Add the warm milk, and chocolate to the hazelnuts in the food processor.

8

Combine until everything is mixed together.

9

Scrape into a clean container.

10

Keep in the refrigerator for one week.

Baking

Festive Mocha, Almond, Brandy Strazzate

Mocha, Almond, Brandy Strazzate

Christmas Cookie baking has begun! I started my baking season with these Vegan Mocha, Almond, Brandy Strazzate. This cookie is normally made with Strega, a herbal liqueur from the Basilicata Region of Italy, which supposedly goes really well with chocolate. That liqueur is difficult to find where I live, so I used brandy, which I always have on hand this time of year., and which also works well with the mocha, almond flavours in this cookie.  This is a super delicious cookie, made without eggs or butter.

 

Mocha, Almond, Brandy StrazzateI woke up the other morning to this snowy site and decided it was the perfect day to begin my Christmas Baking.

Mocha, Almond, Brandy Strazzate

It’s never too early to start baking Christmas cookies or playing around with Christmas lights: two of my favourite winter activities.

These Mocha Almond Brandy Strazzate cookies come together very quickly. And the taste is divine. A cookie dough made with cocoa powder and chocolate chips so you get chocolate goodness in every bite. The dough also contains ground almonds + chopped almonds – double goodness again! And the espresso coffee blends with the chocolate to create than umami mocha flavour that is so powerful.

Like I mentioned above, this cookie is traditionally made in the Basilicata Region of Italy where Strega is made. I think any liqueur/liquor that goes with mocha and almonds would work. If you don’t drink alcohol, try a strong spiced herbal tea or chai. Those would work too.

Mocha, Almond, Brandy Strazzate

You can eat them plain, or sprinkled with some icing sugar. So tasty. Make a splash with your Christmas Baking this year. Try something new.

Mocha, Almond, Brandy Strazzate

Print Recipe
Serves: 16 Cooking Time: 30

Ingredients

  • 1/4 tsp baking powder
  • 3/4 cup + 2 tbsp finely ground almonds
  • 1 tbsp roughly chopped almonds
  • 3/4 cup + 1 tbsp white flour
  • 1/2 cup dark brown sugar
  • 1 tbsp chocolate chips
  • 1/2 tbsp cocoa powder
  • 2 tsp olive oil
  • 1/4 cup brandy
  • 2 tsp espresso powder, dissolved in 1/4 c. boiling water

Instructions

1

Preheat oven to 325 degrees F.

2

Mix together the ground almonds, chopped almonds, flour, brown sugar, chocolate chips and cocoa powder and olive oil.

3

Dissolve the baking powder in 2 teaspoons of hot water.

4

Add baking powder solution, coffee, and liqueur.

5

Give it all a good brisk stir. The dough will be very wet.

6

Form into 30 gram balls (or 1 ounce).

7

Place on parchment paper about 1 inch apart.

8

Bake in oven for 30 minutes, until dried out and set. The bottom will be slightly golden.

9

After 30 minutes, remove from oven.

10

Let dry on baking tray for 2-3 minutes.

11

Remove from baking tray to cool on a rack.

12

Enjoy!

Notes

These cookies will keep in a coo, dry place or 3-5 days. Or you can freeze them for up to one month.

Recipe slightly adapted from Saveur Magazine February 4, 2013.

Baking

Chocolate and Ginger Welsh Cakes Recipe

traditional welsh cakes

I absolutely love Welsh Cakes: their delicate taste and subtle sweetness. They are the perfect treat to have with tea or coffee.

The first time I ever had them was many years ago during my first visit to Wales with my friend Bonnie during our year long adventure. We visited Bonnie’s Aunts, The Bettys (they were both named Betty) who lived in a small village near Swansea on a hilly street (though maybe that’s a given in Wales….I remember all of the streets being hilly) lined with row houses – each one a different colour.

The Bettys put out a proper tea for us everyday around 4 pm. A table laden with cheese and crackers, cakes, bread and butter, fruit and devonshire cream, tea and of course, welsh cakes. I had never had welsh cakes before, but during our stay, I just couldn’t get enough of them.

chocolate and ginger welsh cakes

Welsh cakes are a cross between a scone and a cookie but cooked like a pancake in a hot skillet on top of the stove and are divine. They are slightly crisp on the outside but tender and crumbly inside. Welsh Cakes are made with flour, baking powder, sugar, butter, egg, milk. The traditional cakes are loaded with currants and sprinkled with sugar and are subtly sweet and delicate.

chocolate and ginger welsh cakes

Welsh cakes (or pice ar y maen – cakes on the stone, in welsh) are so fast to whip up. They take, at the most, an hour from start to finish. They are fantastic for the beginner baker as they are so simple to make. And they have ‘homemade’ written all over them, as I can’t imagine too many bakeshops spending time cooking these up on a stovetop individually.

They taste best the day they are made or the day after. If you don’t think you will eat them all up within the first 24 hours, you could cut some out and freeze them uncooked until you are ready to cook some more.

chocolate and ginger welsh cakes

I always make Traditional Welsh Cakes with currants and white sugar sprinkled on top, but this time I tried a new variation with dark chocolate and chopped crystallized ginger with demerara sugar sprinkled over the cakes when they were still warm. Eaten warm from the skillet, the dark chocolate inside is slightly molten and the ginger is soft and lightly scented. My family loved both.

traditional welsh cakes

Welsh cakes were originally baked for miners to carry in their pockets down into the mines. A hearty snack and a taste of home while they were working in the cold, dark mines down below. Try popping one into a loved ones lunch to brighten their day.

chocolate and ginger welsh cakes

Here are a few variations that are made around Wales as well as in other places.

Jam Split: Popular in South Wales, the cakes are split open and spread with jam inside.

Apple Dragon: Add some grated apple to the mixture to make your cakes more moist.

The Newport Lovely: These are made by the men of Newport for their girlfriends as a wedding gift or engagement gift.

Mynydd Cymreig (Welsh Mountain): These are made in North Wales with two times the amount of baking powder in them, for loftier cakes.

The Kiwi Cake: Welsh cakes have been made in New Zealand for many years, they just call them Kiwi Cakes.

If you try a different variation, let me know. Enjoy!

Chocolate and Ginger Welsh Cakes

Print Recipe
Serves: 15-18 Cooking Time: 10-12 minutes

Ingredients

  • 250 grams white unbleached flour
  • 120 grams butter, cold, diced
  • 1 tsp baking powder
  • 55 grams white sugar
  • 45 grams cyrstallized ginger, chopped fine
  • 25 grams dark chocolate chips
  • 1 egg
  • 1-2 tbsp strong coffee
  • 1/4 tsp vanilla powder
  • 1/4 tsp ginger
  • 1/4 tsp cardamom

Instructions

1

Stir together the dry ingredients: flour, baking powder, spices

2

Add the butter and rub into the flour mixture until the mixture resembles coarse breadcrumbs

3

Stir in sugar and ginger and chocolate chips.

4

Mix in the egg.

5

Add coffee until a nice soft dough is formed.

6

Roll out on a tabletop sprinkled with flour.

7

Cut out welsh cakes with any round shape approximately 7.5 to 8 cm in diameter. I used a drinking glass.

8

Heat a skillet on the stovetop on medium heat. Add a very tiny amount of butter.

9

Place a few welsh cakes in pan, with some space surrounding each one. Do not overfill skillet. You need room to flip them over.

10

When the underside is a nice golden colour, flip over and cook the other side.

11

Remove from skillet when both sides are done.

12

Let cool on a baking rack.

13

Sprinkle with demerara sugar. You can do this either in the pan while the second side is cooking, or while they are on the baking rack. Either will work fine

14

Serve warm or room temperature.

Notes

If you want to freeze some welsh cakes for later, you can either freeze some cooked welsh cakes in a ziplock bag. Or you can cut them out and freeze the uncooked cakes. To do this, cut out the welsh cakes, place them on parchment paper on a tray and freeze until firm. Then place them in a ziplock bag or plastic container, layered with parchment paper in between. To cook, simply defrost the cakes and then cook following the instructions above.

Baking

Mocha Chocolate Chip Oat Cookies Recipe

mocha-chocolate-chip-cookies-with-red-ribbon

With Valentine’s Day just around the corner, I thought I would post this fantastic recipe for Mocha Chocolate Chip Oat Cookies. They are super chocolate-y and the espresso powder gives them a great oomph of flavour. And what could be a better gift for someone than a bunch of cookies all bundled up in red ribbon. These Valentine Day Mocha Chocolate Chip Oat Cookies would be a nice surprise in your partner’s lunch box, a sensational gift for your son or daughter’s teacher, or put some out on the table after dinner at home. Sweet Sensation!

I really love cookies. I love them for many different reasons: the endless flavours and varieties, they’re quick to make, they’re not very big but hit the spot without breaking the calorie bank and they are ubiquitous. Every culture makes cookies.

When I was little, my mom only made three types of cookies: sugar cookies, peanut butter cookies with raisins and oatmeal cookies that came from a package (all you had to do was add water and an egg). She never used a timer and always set the oven at 350 ° F. And, unlike my Mum’s Date and Oat Squares, my mom couldn’t finish a chapter of her book in the time it took to bake some cookies. So, we had our fair share of burnt cookies.

There are far too many varieties of cookies out there these days, for me to only make three types of cookies. So, my family is lucky in that way. I love trying new recipes. I made these Mocha Chocolate Chip Oat Cookies recently and they were a hit with everyone. They didn’t last long.

It doesn’t take very long to put together a batch of cookies, but, in order to do it properly, you do need to follow a few basic techniques.

  • make sure all of your cookies are the same size (I weigh mine. And most of the cookies that I make weigh between 30-35 grams)
  • use a timer (a kitchen timer, your microwave, your stove or your iphone)
  • cookies are done when they are dry on top and just a hint of golden brown on the bottom (to check if they are ready to come out of the oven, flip one over onto your oven-mitted hand and see if it has turned golden)
  • after you take the cookies out of the oven, place the cookie tray on rack for 1-5 minutes. The cookies will continue to cook. After that time (the recipe usually states how long to cool on the tray) place them directly on a rack to cool. They will firm up quite a bit.
  • almost all cookie doughs freeze very well (before they are baked).
  • I quite often will make some cookie dough, shape it into a flat disc, and freeze until I’m ready to bake the cookies. Let the dough thaw overnight in the fridge and then the next day, form into cookies and bake as usual.
  • You can also shape the cookie dough into cookies and freeze on a flat tray until hard, and then place in a ziplock bag. Bake the cookies from frozen (add 1-2 minutes to baking time).

 

stack of mocha-chocolate-chip-oat-cookies

Mocha Chocolate Chip Oat Cookies

Print Recipe
Serves: 36-40 Cooking Time: 9-10

Ingredients

  • 1 cup butter
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 3/4 cup flour
  • 1/4 cup cocoa
  • 1 1/4 cups quick oats
  • 1/2 tbsp instant espresso powder
  • 1 tbsp vanilla
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 cups chocolate chips (dark or semi-sweet)

Instructions

1

Beat softened butter with sugars until light and fluffy.

2

Add eggs one at a time.

3

Dissolve espresso powder in the vanilla. Add to the egg/sugar mixture.

4

In a separate bowl, mix the dry ingredients: flour, cocoa, oats, baking powder and baking soda.

5

Add dry ingredients to wet ingredients. Mix gently until combined.

6

Stir in chocolate chips

7

Weigh out approximately 35 grams of cookie dough. Roll it into a ball and place on a parchment lined baking sheet about 2 inches apart.

8

Baking in 375 ° oven for 9-10 minutes until dry on top and slightly golden underneath.

9

Remove from oven, place on wire rack for 1 minute. Remove cookies from tray and place directly on rack to cool.

10

Makes about 36-40 cookies.

Baking

Chocolate Ginger Hazelnut Torte Recipe

chocolate ginger hazelnut torte on a plate

If you have never had a torte before, you must try this one. Made from eggs, ground nuts, sugar, chocolate chips and ginger marmalade, this Chocolate Ginger Hazelnut Torte is a treat! And so simple to make. It rises up beautifully as it bakes and then after you take it out of the oven, it slowly starts to deflate until the centre is quite sunken in. The texture is more like a brownie, than a regular chocolate cake: the torte sort of falls on top of itself and all the layers and flavours pack themselves together beautifully. This torte is delicious served with sweetened whipped cream or ice cream, if you must.

Torte, in german, means cake. But the difference is that tortes use ground nuts instead of flour. I love the combination of flavours in this Chocolate Ginger Hazelnut Torte. If you don’t have any hazelnuts in your pantry, ground almonds would work fine.

I don’t feel that it’s necessary to have dessert every evening as it wouldn’t seem special. And I think desserts should be special. I love the idea of having something to look forward to on the weekend. And a weekend sweet treat is sometimes all I need to brighten up my week. I made this  Chocolate Ginger Hazelnut Torte recently for a weekend dinner just for our family. A little chocolate boost, a mid-winter perk when the days are starting to shorten, but still seem so long and dark. This torte is the perfect end to a cozy comforting meal: whether you wish to try something new or perhaps serve a gluten-free dessert to your dinner guests, this torte will end the evening on a high note.

Let me know how this recipe turns out for you. We all think it’s one of the best flavour combinations around.

whole chocolate, ginger and hazelnut torte with wine bottle

Chocolate Ginger and Hazelnut Torte

Print Recipe
Serves: 10-12 Cooking Time: 1 hour

Ingredients

  • 175 grams dark chocolate
  • 175 grams butter
  • 5 eggs, separated
  • 175 grams granulated sugar
  • 150 grams hazelnuts, ground
  • 200 grams ginger marmalade

Instructions

1

Preheat oven to 190 degrees Celsius.

2

Line a 9 inch round springform pan with parchment paper.

3

Melt chocolate and butter together in microwave, in 30 second intervals, stirring inbetween. Add ground hazelnuts and marmalade. Stir and allow to cool.

4

Beat egg yolks and sugar together with mixer until soft yellow and mousse-like consistency.

5

Whip egg whites until stiff peaks are formed.

6

Add egg yolk and sugar mixture to the chocolate/butter/nut and marmalade mixture. Stir until well incorporated.

7

Now add the egg whites, in 3 stages, very carefully. Fold the egg whites in carefully in order not to knock the air out of the batter.

8

Pour the batter into the prepared cake pan.

9

Bake at 190 degrees Celsius for 20 minutes. Then turn the oven down to 170 degrees celsius and continue baking for another 35-40 minutes. The cake is done when a cake tester, inserted into the middle of the cake, comes out clean.

10

When done, remove the cake from the oven and place on a rack. Let cool for about 10 minutes, then remove sides of cake pan and continue to cool. The cake will sink. this is normal.

11

enjoy!

Recipe adapted from Rachel Allen’s cookbook, ‘Bake!‘.