Comments on: Homemade Hazelnut Chocolate Spread

By: Audrey

Audrey — Tue, 20 Feb 2024 08:12:53 +0000

In reply to Susan S. Sherman MS RD. I really appreciate the support, Susan! I had so much fun doing it, and love having that memory always sitting on my shelf. I love how interactive a blog is, but I'm a traditionalist... The book just has a different aura to it. Thanks again :)

By: Susan S. Sherman MS RD

Susan S. Sherman MS RD — Tue, 20 Feb 2024 06:42:24 +0000

I love your cookbook and use it!

By: Audrey

Audrey — Sat, 13 Jan 2024 10:07:59 +0000

In reply to Pat.

Good question, Pat. I can’t say that I’ve done it with almond, but in what world would it not taste great!?

My ONLY hesitation, is hazelnuts contain more oil than a roasted almond. So you may need to add slightly more cream to offset it? Just keep an eye on it and add a teaspoon extra at a time if needed.

Would love to know how it turned out.

By: Pat

Pat — Fri, 12 Jan 2024 23:38:47 +0000

For someone who is allergic to most tree nuts: hazelnuts, walnuts, pecans – but not almonds – do you think this recipe would work with the same amount of roasted almonds? Thanks!

By: Audrey

Audrey — Tue, 06 Sep 2022 08:04:02 +0000

In reply to Liz S. That's quite an adjustment, but I hope this recipe will help make it a bit easier. It's a favorite of my husband as he really loves the taste of hazelnut, and this delivers it!

By: Liz S

Liz S — Mon, 05 Sep 2022 18:28:18 +0000

Audrey, I am delighted to have this recipe for chocolate hazelnut spread. I love nutella, but I am trying to eliminate all the bad oils from my diet–any refined seed oil has to go not just Palm oil. This will do the trick! So happy to see it in today’s newsletter! thank you.

By: Audrey

Audrey — Thu, 09 Sep 2021 16:42:35 +0000

In reply to JKL.

Hi Julia. In my opinion, warm or cool doesn’t make a huge difference… you’ll be able to get most of the skins off, but some will still get stuck (it doesn’t need to be perfect). The main reason why I leave the hazelnuts on the baking sheet for 15 minutes after taking them out of the oven, is because they continue to roast slightly on the hot baking sheet, without burning. I also find it much easier to handle cool hazelnuts – like you say, to avoid burnt fingers. I hope this helps!

By: Audrey

Audrey — Thu, 09 Sep 2021 16:37:30 +0000

In reply to Bob. Amazing, thank you!

By: JKL

JKL — Thu, 09 Sep 2021 14:15:50 +0000

Do you find it better to rub off the hazelnut skins while they’re still warm or cool? A few other recipes I’ve used for roasted hazelnut say the skins come off easier if the nuts are still warm because the steam helps to release them. If this is false I’d much rather do it when they’re cool, to avoid burnt fingers.

By: Bob

Bob — Thu, 09 Sep 2021 13:42:50 +0000

Just fabulous! A perfect recipe — and delicious.