Vitamix Chocolate Hazelnut Spread Recipes

HOMEMADE CHOCOLATE-HAZELNUT SPREAD

Steps:

• Preheat the oven to 350 degrees F. Place the chocolate chips in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Cool to room temperature.
• Grind the nuts in a food processor until pasty (the nuts will be stuck to the sides of work bowl), 1 minute. Scrape down the bowl with a rubber spatula. Add the condensed milk, honey and salt. Blend well, scraping down the bowl as needed. Add the cooled chocolate and pulse until combined. Transfer the spread to a small bowl.
• Serve with the toasts and sliced fruit. Cook's Note: The chocolate can also be melted in a microwave. Microwave the chocolate chips in a small microwave-safe bowl in 15-second intervals until the chocolate is very soft. Stir until melted and smooth.

BETTER THAN NUTELLA (CHOCOLATE-HAZELNUT SPREAD)

Steps:

• Preheat oven to 350°F. Spread out nuts on a rimmed baking sheet or in an ovenproof skillet. Roast, shaking sheet once for even toasting, until deep brown, 13-15 minutes. Let cool completely. (If nuts have skins, rub them in a kitchen towel to remove.)
• Grind hazelnuts and sugar in a food processor until a fairly smooth, buttery paste forms, about 1 minute.
• Place chocolate in a medium metal bowl. Set bowl over a large saucepan of simmering water; stir often until chocolate is melted and smooth. Remove bowl from over saucepan; add butter and whisk until completely incorporated. Whisk in cream and salt, then hazelnut paste.
• Pour gianduja into jars, dividing equally. Let cool. (Gianduja will thicken and become soft and peanut butter- like as it cools.) Screw on lids. DO AHEAD: Gianduja can be made up to 4 weeks ahead; keep chilled. Let stand at room temperature for 4 hours to soften. Can stand at room temperature up to 4 days.

VITAMIX CHOCOLATE HAZELNUT SPREAD

Steps:

• 1. Preheat oven to 350 degrees F (180 degrees C).
• 2. Place hazelnuts in a single layer on a baking sheet. Toast in the oven until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking to ensure an even color.
• 3. To remove skins, wrap cooled hazelnuts in a clean kitchen towel. Rub until most of the skins come off.
• 4. Line a baking sheet with foil.
• 5. Combine sugar and water in a 3 to 4 cup (720-960 ml) saucepan. Cover and bring the mixture to a simmer over medium heat. Remove the lid and wipe down the sides of the pan with a wet pastry brush or a scrunched-up paper towel dipped in water. Cover and cook for 2 minutes or until the sugar is completely dissolved. Uncover and cook until the syrup looks like pale amber maple syrup.
• 6. Immediately pour the caramel onto the lined baking sheet. Tilt the sheet to spread the caramel as thinly as possible. Let harden completely, about 15 minutes.
• 7. Break cooled caramel into small pieces and place into the Vitamix container and secure lid.
• 8. Select Variable 1.
• 9. Turn machine on and slowly increase speed to Variable 5.
• 10. Blend for 15 seconds. Stop machine and remove lid.
• 11. Add the nuts to the Vitamix container and secure lid.
• 12. Select Variable 1.
• 13. Turn machine on and slowly increase speed to Variable 10, then to High.
• 14. Blend for 1 minute, using the tamper to press the ingredients into the blades. Stop machine and remove lid to scrape down the sides. Continue blending until nuts are free flowing.
• 15. Add remaining ingredients to the Vitamix container and secure lid.
• 16. Select Variable 1.
• 17. Turn machine on and slowly increase speed to Variable 10, then to High.
• 18. Blend for 2 minutes using the tamper to press the ingredients into the blades.