Home-made Nutella

Here is an easy recipe for you.

The spread can be enjoyed immediately as a dip or drizzle. Once thickened (after 2 or 3 days at room temperature or a few hours chilled), you can use it to spread on toast, brioche, or even use it as a biscuit filling. My favourite though would have to be spreading it on warm crepes, yum!

125 gr of hazelnuts 200 gr good-quality milk chocolate 50 gr demerara sugar 1/2 teaspoon salt 60 ml grapeseed oil Heat the oven to 175°C.

Spread hazelnuts on a baking sheet and toast until fragant and golden, 10 to 15 minutes. Wrap nuts in a kitchen towel and rub to remove loose skins (don't worry about skins that don't come off).

While nuts are warm, combine with chocolate, sugar and salt in the bowl of a food processor. Purée until smooth, adding oil in a low and steady stream.

Transfer spread to an airtight container. Let stand at room temperature until thickened, about 2 days. Spread keeps in an airtight container at room temperature for up to 1 month or refrigerated for up to 3 months. To loosen chilled spread, heat in microwave for about 5 seconds.

Based on information supplied by Paloma.