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Lebovitz Chocolate-Hazelnut-Spread PDF
Lebovitz Chocolate-Hazelnut-Spread PDF
Makes two jars (about 1 cup each).
From David Lebovitz (http://www.davidlebovitz.com/2011/02/homemade‐
nutella‐recipe‐chocolate‐hazelnut‐spread/), who adapted the recipe from
the Encyclopédie du Chocolat under the direction of Frédéric Bau.
Ingredients:
1/3 cup (40g) whole almonds
1 1/3 cup (160g) hazelnuts
1 3/4 cup (400g) whole milk
7/8 cup (60g) powdered whole milk
3 tablespoons (40g) mild‐flavored honey
A pinch of salt
6 ounces (170g) bittersweet or semisweet chocolate, chopped
5 ounces (140g) milk chocolate, chopped (use one that’s at least 30% cacao solids)
Directions:
1. Spread the nuts on a baking sheet, keeping the almond separate, and toast
the nuts in a 350ºF (180ºC) oven, stirring a few times, for 10 to 15 minutes,
until the hazelnuts are browned.
2. While the nuts roast, warm the milk and powdered milk in a small saucepan
with the honey and salt just until it starts to boil. Remove from heat.
3. In a clean, dry bowl set over a pan of barely simmering water, or in a
microwave oven, melt the chocolates together until smooth.
4. Once the nuts are well‐toasted, remove them from oven and use a spatula to
place the warm hazelnuts in a clean tea towel, then fold them inside the
towel and rub them vigorously to remove any loose skins. They don’t need to
be pristine; just try to get as much off as possible.
5. In a food processor, grind the warm hazelnuts and almonds until they’re as
fine as possible. You may not be able to get them completely smooth,
depending on your food processor.
6. Add the melted chocolate and continue to process the mixture, stopping to
scrape down the sides of the work bowl, as necessary.
7. Once the mixture is smooth, add the warm milk mixture and process until
everything is well‐combined.
8. (The original instructions said to strain the paste, which DL didn’t do because
he doesn’t mind the little bits of toasted nuts, but you can.)
9. Transfer the mixture into two jars and refrigerate until ready to use.
Storage: The Chocolate‐Hazelnut Paste will keep in the refrigerator for up to one
week.