Gianduia (gianduja) (nutella) (chocolate Hazelnut Spread)

Total Time: 12 mins Preparation Time: 5 mins Cook Time: 7 mins

Ingredients

• 55 g dark chocolate
• 1 teaspoon of icing sugar or 1 teaspoon powdered sugar
• 2/3 tablespoon peanut oil (ground nut)
• 35 g hazelnuts

Recipe

• 1 heat an oven to 150c (300f)
• 2 roast the hazelnuts for about 7 minutes and then roll them together between a teatowel to remove the skins, if you cannot get the skin off some you may need to bake them a little more but do not burn them, it is important to get almost all of the skin off the nuts.
• 3 in either a coffee blender, spice blender, small food processor or blender add the skinned nuts and blend until you have a very fine powder, the more fine the better.
• 4 add in the oil and powdered sugar and blend thoroughly.
• 5 melt the chocolate either in a double boiler, or a microwave at 50% power for 1 minute, stirring and remicrowaving for 30 seconds at a time until it is completely melted.
• 6 add the hazelnut mix to the chocolate mix and stir in thoroughly, the mix will keep in the fridge for several weeks.