A chocolaty nutty delight

Move over butter, jams and marmalades. Chocolate hazelnut spread, unknown to India only till a few years back, is fast emerging as the perfect accompaniment to breads, here too. No kitchen is fully equipped without a jar of gooey, sinful chocolate hazelnut spread, marketed by various companies and available under various brand names.

Though chocolate by itself may sound unhealthy, the spread is actually a health booster if taken moderately. Studies say that a two-tablespoon serving would provide three to four per cent of your daily dietary fibre need and four per cent of your iron and calcium requirement. Plus, hazelnuts are known to boost good cholesterol and protect the heart against strokes.
Thankfully, the chocolate hazelnut spread has as many culinary uses as health benefits. Chef Bharat Taneja of Blissfully Yours restaurant says, “The most popular usage for choco hazelnut spread is in addition to sandwiches and pancakes. There is a really simple French Toast recipe. Beat eggs, milk and cinnamon together. Now slather the choco spread between two slices of bread and coat it with the egg mix. Fry it in butter, sprinkle with powdered sugar and serve with honey.”

Then there is lovely preparation called Choco hazelnut spread filled cinnamon rolls, says Bharat. Make a dough of sugar, salt, butter, eggs, lemon zest, flour, yeast and milk. After it’s doubled up in size, roll into a rectangle. Spread Nutella onto it sprinkling cinnamon sugar on top. Now roll into a cigar shaped log and cut into 12 even pieces. Rest them on a baking sheet for 90 minutes. Preheat oven to 350 degrees and bake them for 20-30 minutes. Drizzle them with cherry glaze.

If you are looking for something fuller, go for the Apricot-Choco hazelnut spread cake. Preheat oven to 400 F. Combine flour, sugar and salt. Whisk together milk, egg yolks, apricot preserve, butter and vanilla and add to the dry ingredients. Beat egg whites and fold into the batter. Fill a cake pan with batter, sprinkle pine nuts on top and bake for about 25 minutes. Once cool, cut in half horizontally and slather with the spread and apricot preserve.

Of course there are easier snacks like choco hazelnut candies. Just pour them into candy moulds, ease in a hazelnut each and refrigerate. You have a choco-nut candy ready. For drinks try the choco-hazelnut spread and banana milkshake. Freeze a banana for an hour. Then combine the banana, spread, condensed milk, milk and blend until smooth. Pour into a glass and top with whipped cream and chocolate shavings. Sit back, relax and enjoy!