viernes, 24 de abril de 2009

Hagamos Nutella (yo les dije que tenía la receta, y algunos no me creyeron)

Así que ahora, los que quieran trabajar por partida doble (primero traducir, luego cocinar) van a tener premio. Acá va:

150g raw hazelnuts (about 1 cup)
4 oz dark chocolate, coarsely chopped
2 oz butter, cut into 1/2 inch cubes
1/3 cup cocoa powder
3/4 cup powdered sugar
1/2 t salt

Spread the hazelnuts out on a baking sheet and toast in a hot oven (about 450F) until the skins darken but don’t burn. Let them cool for about 5 minutes and then rub them in a dish towel to remove the skins.
Blend the hazelnuts with a food processor until they are basically liquified. This will take some patience. Scrape down the sides of the food processor several times during the process to keep them blending, and eventually they will start giving off oils, and become smooth. It may take about 5 to 10 minutes.
While those are blending, melt the chocolate and butter in the top of a double boiler, stirring until it is smooth. Add the cocoa powder, and mix until there are no lumps. Add the chocolate mixture to the hazelnut paste (still in the food processor bowl), and blend. Then, add 1/4 cup of the powdered sugar and the salt. Blend. Then, taste the mixture, continuing to add the powdered sugar in small amounts until it reaches the desired sweetness (the amount of sugar you need will depend on the sweetness of your chocolate as well as your own personal tastes). If you want a slightly thicker texture, you can add a bit more cocoa powder… but the spread will thicken as it cools and sets.
It’s best to store this spread in the refrigerator since it has butter in it. Also, if want a vegan version, substitute a good nut oil (like hazelnut or walnut oil) for the butter. Let it come to room temperature before serving.

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