"Filbertella" Dairy-Free Chocolate Hazelnut Butter

Filbertella

(Vegan Hazelnut Chocolate Butter)

Adapted from Vitamix by Blue Heron Kitchen

If you own a Vitamix or a similar quality blender (or if you’ve been given one during this holiday season), take a break from smoothies and plain nut butters. Here’s a seriously indulgent, gift-giving-worthy, dairy-free killer chocolate nut-butter.

Making the hard caramel candy is a cinch. If you have a Silpat (silicone baking pad), even cinchier. If you don’t have silicone, line a jelly roll pan with parchment paper (or foil). Truc: as the syrup begins to darken and turn a nice, rich, golden caramel color, remove it from the burner. Here is a situation where time keeps on slippin’ into the future. Because it’s so bloody hot, sugar syrup temperature continues to rise, even off the burner. And for goodness sake, don’t text while you make candy. Pour it onto the sheet and quickly tilt to allow it to spread thinly. It’ll be quick to cool and will be perfectly crisp.

(FYI: This is the beginning of making praline! – from here, you’d stir in nuts to the caramel, spread it out, cool it and grind it up! – then, fold your praline into meringue for a divine nut meringue !)

Use excellent quality hazelnuts. If you can find Italian hazelnuts that are already skinned and roasted, you’ll be doing the Teaberry shuffle while your Vitamix rolls up its sleeves. I found them at Fairway. There’s a great Italian market in Chelsea Market .. or go to Arthur Avenue (and have a slice at Full Moon.) Mis en place and roast and skin them a day or two or three before. I keep a jar of skinned hazelnuts in my kitchen at all times. You should too. Granted, this is a larger quantity than a jar. But it’s yontif and nothing is small this time of year.

For cocoa, I recommend Valrhona or Guittard for the finest chocolate flavor. I opted for some lovely French walnut oil. You can use hazelnut oil. If you have neither, use a flavorless or 'fruity' oil. Extra virgin olive oil will be too heavy. Always use excellent quality, pure vanilla extract. I always use Baldwin’s. Always use excellent quality ingredients.

This is a unique and splendid gift. Bring it to your host with an excellent baguette or with a dozen croissants. Bag up a small jar with a breakfast brioche as you say goodbye to your holiday party guests.

Or treat yourself and your family: smear it on bread, on bananas or apples, spoon some on pancakes, waffles or French toast, or lighten it with whipped cream (oops, there goes the vegan) and pipe it into cream puffs. Sandwich it between two plain cookies, or use it as the chocolate for s’mores. Then, there’s the spoon approach.

You may never buy another jar of Nutella again.

This one’s for my long-gone Wheaten Terrier, Hazel.

peace and love,

jane

Ingredients:

1 cup (200 g) granulated sugar

½  cup (120 ml) water

4 cups (540 g) raw hazelnuts (or toasted/skinned hazelnuts and skip steps 1,2 and 3)

½  cup (43 g) unsweetened cocoa powder (Valrhona or Guittard recommended)

1 ½  tsp. pure vanilla extract (I recommend Baldwin’s)

2 Tbsp. (30 ml) walnut or hazelnut oil

pinch of kosher salt

Procedure:

Preheat oven to 350°F (180°C).

1.    Place hazelnuts in a single layer on a baking sheet. Toast in the oven until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking to ensure an even color.

2.    To remove skins, wrap cooled hazelnuts in a clean kitchen towel. Rub until most of the skins come off.

3.    Line a baking sheet with foil.

4.    Combine sugar and water in a 3 to 4 cup (720-960 ml) saucepan. Cover and bring the mixture to a simmer over medium heat. Remove the lid and wipe down the sides of the pan with a wet pastry brush or a scrunched-up paper towel dipped in water. Cover and cook for 2 minutes or until the sugar is completely dissolved.  Uncover and cook until the syrup looks like pale amber maple syrup.

5.    Immediately pour the caramel onto the lined baking sheet. Tilt the sheet to spread the caramel as thinly as possible. Let harden completely, about 15 minutes.

6.    Break cooled caramel candy into small pieces and place into the Vitamix container and secure lid.

7.    Select Variable 1.

8.    Turn machine on and slowly increase speed to Variable 5.

9.    Blend for 15 seconds. Stop machine and remove lid.

10. Add the nuts to the Vitamix container and secure lid.

11. Select Variable 1.

12. Turn machine on and slowly increase speed to Variable 10, then to High.

13. Blend for 1 minute, using the tamper to press the ingredients into the blades. Stop machine and remove lid to scrape down the sides. Continue blending until nuts are free flowing.

14. Add remaining ingredients to the Vitamix container and secure lid.

15. Select Variable 1.

16. Turn machine on and slowly increase speed to Variable 10, then to High.

17. Blend for 2 minutes (or less) using the tamper to press the ingredients into the blades, until you’ve achieved desired consistency.