it’s here… World Nutella Day!

I mentioned earlier in the week that I was very much looking forward to World Nutella Day (hosted by Ms. Adventures in Italy and Bleeding Espresso) – partly because I have an unadulterated and undying love for Nutella… and partly because this year I’m actually able to participate!

So, we started with the Hazelnut Rugelach. Amazing little pastries filled with Nutella and chopped hazelnuts. And then I whipped up a batch of Nutella Oatmeal Thins for my girls over at The Fat Girl’s Guide to Living. And today? Today I bring you the ultimate gift… the gift that keeps on giving!

I’ve always wanted to make my own Chocolate-Hazelnut Spread. You see, as much as I love Nutella (and oh, I do), I’m quite bothered by the inclusion of palm oil (high in saturated fat and detrimental to rain forests) in its list of ingredients. My love for Nutella often tends to overshadow these negatives; however, I’ve always wondered if making my own might be a way to get my fix with a little less guilt. And now… I know the answer to that question is a resounding YES!

There are many recipes to be found with just a quick internet search, but I’ve had a recipe from Holly over at Phemomenon bookmarked for a few months… and that’s the one I chose to use. I’m SO glad I did!

Though a tiny bit grainier than commercial Nutella, the flavor of this homemade version more than makes up for any shortcomings — the chocolate and toasted hazelnut flavors really shine through! With this recipe you also can control what kind and quality of chocolate you use, which allows you to play a bit with your final results. Customizable Nutella? Yeah!

So, if imitation is the highest form of flattery, then you can imagine how highly I regard Nutella. I’m sure I’ll always buy an occasional jar of “the real thing” — but I bet I’ll make my own just as often! It’s the best of both worlds!

Chocolate-Hazelnut Spread
(recipe from Gale Gand’s Brunch! via Phemomenon)
1 cup hazelnuts, toasted and peeled
2 tablespoons canola oil
2 tablespoons confectioners’ sugar
1 tablespoon unsweetened cocoa powder
1/2 teaspoon pure vanilla extract
12 ounces good quality milk chocolate, chopped and melted

To toast and peel the hazelnuts, heat the oven to 350 degrees F. Toast the hazelnuts in one layer on a baking sheet for 12 to 15 minutes, until browned and the skins are slightly blistered. Wrap them in a clean tea towel and rub continuously for a few minutes to remove the loose skin. Not all the skin will loosen enough to come off, just do your best and that’s fine. Let the hazelnuts cool before grinding.

To melt the chocolate, chop it into small pieces. Place a heat proof bowl over barely simmering water (not deep enough to touch the bottom of the bowl) in a medium saucepan – about 1 inch should do it. Stir the chocolate a few times and let it melt slowly. Once it is mostly melted, remove it from the heat and let the residual heat finish melting the rest of the chocolate.

Grind the hazelnuts well in a food processor to make a paste. Add the oil, confectioners’ sugar, cocoa powder, and vanilla and continue processing. Add the melted chocolate and blend well. Strain the mixture through a fine-mesh strainer into a bowl, to remove any large nut pieces. The mixture will be thin and a little warm. Pour it into a jar and let it cool and thicken slightly. The spread keeps for a month in an airtight container at room temperature.

Makes about 1 1/2 cups