Homemade choc-nut spread is easy to make, says celebrity chef Fast Ed Halmagyi

IF you’re nuts for Nutella, then it is quite easy to make your own choc-hazelnut spread at home and celebrity chef Ed Halmagyi shows us how.

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THE world has gone nuts for Nutella. The milk chocolate-hazelnut spread has found its way into milkshakes, doughnuts, crepes and desserts.

There’s even a cafe dedicated to the super-sweet treat — Tella Ball Dessert Bar in Dulwich Hill.

But it’s quite easy to make a delicious choc-nut spread at home.

Fast Ed Halmagyi whips up a homemade choc-nut spread.

Manly Daily columnist and celebrity TV chef Ed Halmagyi has a simple recipe that can be whipped up in any domestic kitchen.

Quality ingredients are a must, the Bilgola Plateau chef said.

“You’ll need to buy quality ingredients so it will cost you more than the shop-bought version,” he said. “But it will have a great flavour and you’ll know what is in it.”

Halmagyi has three tips that will make all the difference to the finished result. First, the hazelnuts must be toasted.

“Toasting removes the moisture and dehydrates them. When nuts are stored, they absorb water,” he said.

“Toasting also caramelises the sugar. Nuts are high in natural sugars.”

Do make sure you use Dutch cocoa powder.

Hazelnuts can be swapped for other nuts that have a high oil content, such as macadamias or almonds. Walnuts are too fibrous while brazil nuts are too dry.

Dutch cocoa powder is another vital ingredient — not inferior cocoa powder, as is quality chocolate — preferably coverture chocolate, but not cooking or compound chocolate.

The only other equipment needed is a blender and a food processor for the final stage when the ingredients are combined.

Toasting the nuts is essential part of the process.

The texture of the homemade spread might be a surprise.

“You won’t get a really smooth finish like the shop-bought product,” he said.

“You’d need commercial grade equipment.”

You may be surprised by the texture ... it won’t be as smooth as the stuff in a jar.

Enjoy it as a treat because it’s still full of nuts, sugar, oils and fats, says Ed.

The homemade choc-nut spread can be kept in the fridge and enjoyed as a treat.

“It’s still full of nuts, sugar, oils and fats,” Halmagyi said.

“It is a dessert, not a health product, and should be treated as such.”

HOMEMADE CHOC-NUT SPREAD

THE recipe works with other nuts that have a high stable oil content, such as macadamias, almonds and peanuts.

Fibrous nuts such as pistachios and brazil nuts yield a drier result that needs additional oil to achieve the right consistency.

INGREDIENTS

Makes 750g

300g hazelnuts

¼ cup vegetable oil

½ cup icing sugar mixture, sifted

2 tbsp Dutch cocoa powder

1½ tsp natural vanilla extract

½ tsp fine salt

350g milk chocolate, chopped

METHOD

1 Preheat oven to 200C. Bake the hazelnuts for five minutes, until the skins begin to lift, then rub the nuts in a tea towel to remove the skins. Once the nuts have cooled, place them in a blender with the vegetable oil and icing sugar, then puree until very smooth. Add the cocoa powder, vanilla and salt, then puree again until very smooth.

2 Transfer the mixture to a food processor with the milk chocolate and process until smooth. Set aside for one hour before serving.

Keep in the fridge