To be honest, at our home everybody is crazy about Nutella and it is really not good how much we eat it. In the morning with bread, then on pancakes, we spread it on everything, and we even eat it with spoon, OMG .

So I started searching for a delicious, and not too sweet chocolate spread. Of course, this chocolate spread is not like Nutella, but it is even tastier for us as we can taste fried hazelnuts and chocolate.

INGREDIENTS :

80 g of sugar

70 g of fried hazelnuts

100 g of chocolate ( 50 % of cocoa )

60 g of butter

100 ml of milk

PREPARATION :

1 . fry the hazelnuts on a dry pan, without fat or buy already fried hazelnuts …

2 . grind the hazelnuts as fine as possible in the blender …

3 . put milk and sugar to boil …

4 . put the pot away from the cooker and add chocolate and stir till the chocolate melts …

5 . add butter and stir till the butter melts completely …

6 . add ground hazelnuts and mix well with hand blender …

7 . put the chocolate spread in a glass jar and let it cool, then put it in the fridge …

NOTE :

I had used various types of chocolate and butter till I found the perfect texture of the chocolate spread and excellent taste – in my opinion; that’s why I want to show you which chocolate and which butter I use to prepare this chocolate spread. It is really important for you to use chocolate with 50 % of cocoa, neither more, nor less than 50 %, otherwise the taste and texture of the chocolate spread will change. In the picture you can see which products I use.

 

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As summer is approaching, time for ice-cream is coming, too. This ice-cream is ideal for those who are not fond of classical chocolate ice-cream, but they still do not want to miss that chocolate flavour in it. Stracciatella ice-cream contains pieces of bitter chocolate which give it fantastic taste and looks.

INGREDIENTS :

200 g of white chocolate

500 ml of milk

400 ml of cream

150 g of baking chocolate or another bitter chocolate

50 g of powdered sugar

PREPARATION :

1 .put milk, white chocolate and 200 ml of cream into a medium-sized pot …

2 . warm lightly with constant stirring to let the chocolate melt as quickly as possible and take away from the heat immediately. Be careful to avoid boiling, and just let the chocolate melt…

3 . put in the fridge to cool completely …

4. in the meantime chop bitter chocolate into pieces …

5 . mix the rest of the cream, not completely but about half, and add sifted powdered sugar (be careful not to mix it too much to avoid changing the cream into butter) …

6 . when the cream is mixed, pour the cooled mixture of white chocolate into it, mixing lightly till all ingredients become homogenous … (don’t mix too much because mixture can get creamy and look like butter) …

7 . pour into an inox bowl or a pot and put into the freezer for 2 – 3 hours (in the meantime check that the ice-cream does not freeze too much)

8 . when the ice-cream has thickened and become creamy (it is harder to mix) take it out and add the chopped bitter chocolate and stir well with a trowel …

9 . put the ice-cream into a suitable bowl and put it back in the fridge …

NOTE :

It is not the same to keep the ice-cream in a freezer, where meat, fish, vegetables etc. are placed or to keep it in the freezer aimed just for ice-cream.

Ice-cream should be taken out of the fridge 15 minutes before use to unfreeze a bit and to get more suitable for serving …

TIP :

• To avoid appearance of ice crystals in the ice-cream, it is advisable to stir each ice-cream, being made, as long as its freezing process lasts.

• When you put the ice-cream in the fridge it is necessary to stir it with a trowel each 30 – 40 minutes and repeat this 3 to 4 times and then you can let it freeze completely…

 

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