Homemade Chocolate and Hazelnut Spread

Have you even read the back or bottom of jams or preserved or chocolate spread that you buy from the store? I did it and as usual i was amazed with the content of the stabilizer etc. And with all the time that i have around me, i start to look around for the simple and really homemade recipes for the stuff that i could make for my family. First thing come to mind was chocolate spread. After jumping from one site to another, i found a very simple and quick recipe for this chocolate spread.

Chocolate and Hazelnut Spread
2 cups whole raw hazelnuts
1 cup powdered sugar
1/4 cup unsweetened cocoa powder
up to 1/4 cup vegetable or nut oil
1/2 tsp vanilla extract

Preheat oven to 350° F. Place hazelnuts in a single layer on a shallow baking pan. Toast until the skins are almost black and the meat is dark brown ( I didn't leave the nuts dark as i was worried for the bitter taste after), about 15 minutes. Stir the nuts halfway through baking to ensure an even color. Cool the nuts and with the paper towel, rubs the nuts to get rid of the skins.

Process nuts in a food processor, scraping down the sides of the bowl occasionally, until they have liquefied, about 5 minutes. First, you will get coarsely chopped nuts, then a fine meal. After a little while, the nuts will form a ball around the blade, and it will seem like you only have a solid mass. Keep processing. The heat and friction will extract the natural oils, and you will get hazelnut butter!

When the nuts have liquified, add the sugar, cocoa and vanilla. Slowly drizzle in enough oil to make a spreadable consistency. Since the mixture is warm, it will be more fluid now than at room temperature.

Transfer the spread to an airtight container, and store in the refrigerator for 1-2 months. For best results, stir the chocolate-hazelnut spread before using.

Recipe from : http://www.sugoodsweets.com/blog/2005/12/nutella/