Some people in our house LOVE nutella (and its cheaper balkan cousin Eurocream). A jar of nutella bought on Friday has very little chance of making it through the weekend. It’s eaten on crepes, on toast, on waffles, and most frequently–straight from the jar with a spoon. To be honest, I don’t really get it. It sort of reminds me of eating a big jar of frosting, and I almost always would prefer a little peanut or almond butter. Also, I am a little irritated by the European obsession with hazelnuts. They are lurking in just about every baked good on this continent, and I’m almost positive that most people have no idea what chocolate tastes like without them.
Still, even I was wooed by the gourmet chocolate spreads I came across on my trip to the South of France last year. I brought one home. It lasted about a day an a half. What I liked about it, was that it tasted a little more “rustic” than nutella. The texture was smooth, but you could still tell it was made from nuts. The chocolate flavor was strong, but it wasn’t overwhelmingly sweet. I kept thinking, “I bet I could make this.”
Of course, given my aversion and minor allergy to hazelnuts, I was after homemade almond nutella. I looked at several homemade nutella recipes, some that were simple: nuts + chocolate = nutella. Some were “natural” (these days that really just means sweetened with dates…). Some were fancy and included milk or cream….