Did you know that a few years back February 5th was declared World Nutella Day? Cheer and celebrate all you like, but I’ll pass. While I won’t subject you [again] to my very strong opinions on the ingredient list of Nutella you are more than welcome to catch up on last year’s rant over here.
But wait, don’t go! It isn’t all gloom and doom, as my stand against World Nutella Day simply takes the form of yet another Nut-tella-type Chocolate Spread, providing an alternative to cups of sugar and gallons of palm oil.
Last year, inspired by my Banana Split Spread from a few months earlier, I packaged up my rant into a jar of Nut-tella-type Choc-Hazelnut Spread. This year, while I was tempted to make another Choc-Hazelnut spread, I instead went for the huge bag of macadamia nuts in my crisper.
Now I pretty much cook by feel and instinct, making things up as I go along. And while it works most of the time there is the occasional fail… and the first two goes of this spread were a prime example.
I persevered however, and not only ended up with this wonderful creation but have come up with at least one [if not two!] other treats using the messy, yet luscious, leftovers.
I should note that this recipe originally appeared in the Australian Macadamias 2013 calendar. I had submitted it from the so-low-it-was-on-the-floor platform bed in a way-too-LA-for-its-own-good hotel room during our recent trip – and it ended up as one of the winners!
Australian Macadamias made and photographed the recipes for the calendar, but you just know I had to do it again myself and share it here. World Nutella Day was the perfect excuse.
And as I had calendars on the brain I figured I’d take the opportunity to make a printable.
Yes, I know it’s nearly a week into February but it was far too early to do one for March, and besides this is a February recipe. Also, I just felt like it. I even made a Hitchcock cameo in the jar, let’s pretend it’s on purpose.
You can click on the above image, or on the button to the left, or right here to download the free calendar page! File size: 1.8 MB, includes pdf and jpg formats.
Please note: This pdf calendar printable is free for personal use. If you’d like to share it, please link back to this post with proper credit, do not sell or distribute. Thanks!
Are you a fan of chocolate on bread – Nutella or otherwise, and what do you think about a new calendar each month?
UPDATED: April 2013 – I worked out while using the seized mess to make Vegan Chocolate Fudge how to fix it! It is all about temperature, notes added below.
Chocolate Macadamia Spread
- 180 g raw macadamia nuts, approx 1 very heaped cup
- 1/4 tsp sea salt
- 1/4 c cocoa powder
- 1/4 c rice syrup, panela or rapadura sugar*, or more/less to taste
Blend nuts, salt and sugar in a food processor until smooth and creamy – be patient and do not add any oil!
Stir in cocoa powder so it doesn’t fly every where, then blend again until well combined.
Store in fridge indefinitely. Use on everything, I highly recommend thick slices of No-Knead Bread.
Ok, here it goes…
- My original recipe for this noted that you could use honey, agave or rice syrup instead of sugar [see UPDATE below, you still can!] – but I had two batches split on me while making this and think liquid combined with the oil released from the macadamias was the issue. On the first batch, mixing the cocoa with 2 Tbsp of hot water to create a paste was fine but when the rice syrup was added to the processor it caused a split. The second time sugar was dissolved in the hot water with the cocoa to create a chocolate syrup, that had pretty much the same effect on blending. Perhaps stirring in by hand would solve the issue, perhaps blending for longer would do it. But I was not sure and after recently burning out one food processor and being down to my last cup of macadamias, I went for the safe option on this one.
- Moral of the story? Use a dry sugar instead of syrup, but go for the unprocessed stuff.
- UPDATE: I recently discovered by re-blending the seized mess after it had been refrigerated that the issue was due to temperature – once it was cold it turned into a wonderful smooth spread. New moral of the story, use any sweetener you wish – even syrups – and if it splits simply refrigerate it till cold and blend once more. Science and magic.
- Panela and Rapadura are unrefined sugar from evaporated cane sugar, it is also called Jaggery and is sold in blocks or granulated form, the finer the sugar the smoother the spread.