HOW TO: HAZELNUT CHOCOLATE SPREAD (ORGANIC NUTELLA FERRERO) WARNING

Original post 14 Dec 2013 Made famous by NUTELLA® Ferrero, chocolate and roasted hazelnuts seem to be made for each other. WARNING this is an organic all-natural recipe- no preservatives and my family loves it. Even Carly, my youngest child, came back for seconds. Ingredients •  2 and 1/4 cups hazelnuts OR 532 milliliters •   170 grams cocoa butter •   115 grams cocoa powder •   a pinch or two of Seasalt •  three-eight tablespoons of honey •   a 13.5 can of coconut milk Roasted Hazelnut (filberts) Preheat oven to 350 degrees. Place hazelnuts on a cookie sheet and bake for 10 minutes  Once cooled-rub or peel nuts Remove as much of the skin as possible by rubbing them. Place in the food processor and process until they’re ground into a fine meal as they start to turn into nut butter. Processed hazelnut chocolate In a double boiler, melt 170 grams of cocoa butter. Remove from heat and add 115 grams of cocoa powder. Pinch of sea salt or two.  5 tablespoons of organic honey and a 13.5 oz can of coconut milk. Mix all that together then add to the food processor with the nuts. Process until the mixture is a smooth consistency  Store in a jar and then in the fridge. Makes 1 quart. This is a more bitter version of NUTELLA® Ferrero. Just add more honey or your sweetener to your taste.