Since tempering is not necessary in this priced recipe, it is a streamlined chocolate recipe. Despite the fact that there are many healthy and vegan hazelnut spread alternatives available nowadays, we truly enjoy preparing our own because we can choose the ingredients. Nutella-like hazelnut spread, which only requires 5 ingredients, is smooth, creamy, chocolatey, and simply impossible to resist. When making this hazelnut chocolate, the only thing to watch out for is scorching the cocoa butter because it cannot withstand excessive heat. Hazelnut chocolate spread is simple to create, rich, spreadable, creamy, sugar-free, vegan, gluten-free, soy-free, dairy-free, and palm oil-free. 
INGREDIENTS Hazelnuts can be used either raw or toasted. Hazelnuts must first be roasted in the oven for 8 minutes at 180°C (356°F) in order to remove some of the peel. To prepare a different spread, try substituting almonds or cashews for the hazelnut. Cacao powder: to give the hazelnut spread a chocolate flavor. Making vegan nutella is made simple by using cacao powder. Cacao powder can be replaced with 70% dark chocolate to create a nutella that is creamier, fatter, and even easier to spread. However, in this instance, you must first melt the chocolate. For instructions, refer to the chapters on variation. Although maple syrup might be used in place of sugar in this recipe, sugar is our preferred sweetener. Just a little touch of vegetable oil will assist your food processor blend the hazelnuts into a paste. You won't need to add oil if you use a power blender like a Vitamix. Vanilla extract is optional but useful for giving the hazelnut spread some flavor. Salt: Adding a dash of salt is optional, but it simply gives the nutella a richer flavor.
- 3 cups or 400 g of hazelnuts
- 50 g (13.4 oz) of cacao butter.
- 45 ml / 3 tbsp maple syrup OR 50 g / 1/4 cup icing sugar
- Unsweetened cacao powder, 40 g or 1/3 cup
- pinch of sea salt, fin
METHOD 180° C / 355° F for preheating the oven (no fan). Hazelnuts should be roasted in a warm oven for 10 to 12 minutes, or until they are browned. Roasted hazelnuts should be placed in the centre of a kitchen towel. Rub between your palms to loosen the skins. Give the nuts some time to cool. Transfer two cups and a third of the hazelnuts to a food processor, and process for 10 to 15 minutes, scraping down the sides as needed, to create a smooth hazelnut butter. When melting cacao butter over a double boiler, take careful not to let the bowl containing the cacao butter touch the water below. If your cacao butter is delivered in large chunks, split it up into smaller pieces. To prevent the butter from overheating, use a low heat. After it has melted, combine it with sea salt, cacao powder, and icing sugar (or maple syrup). Stir thoroughly until combined. Add 50 g, or 14 cup, of the earlier-made hazelnut butter now. To thoroughly blend everything, stir with a spatula.gMelted chocolate should be poured into dry, clean moulds. Hazelnuts, whole and roughly chopped, should be sprinkled on top. Since the chocolate cannot quite achieve the temperature required to melt the crystallized sugar, utilizing it will result in gritty chocolate. When using maple syrup (or another liquid sweetener), the chocolate is slightly softer than when using icing sugar. A pair of 100 g/3.5 ounce chocolate bars are produced using this recipe. I make use of these moulds. 
Price of hazelnut chocolate
The price of bar hazelnut chocolate can range quite a bit due to the fact that it comes in such a wide array of high-quality flavors. It has always been one of the foods that are popular in the large globe of different types of snacks among young and old people and in the market with a wide variety of consumers from ancient times right up until the present day. It doesn't matter if you are a woman or a man, a youngster or a middle-aged person; bar hazelnut chocolate has been popular among people of all ages, especially those who appreciate sweets. Different people buy and sell bar hazelnut chocolate at different costs. The supply of hazelnut chocolate drivers is typically the factor that has the greatest impact on the degree to which hazelnut chocolate's price fluctuates. The production of hazelnut chocolate requires a number of different goods, but cocoa and hazelnuts are the two most important ingredients. In order to manufacture hazelnut chocolate products, additional components such sugar, dairy products, nuts, maize sweeteners, and energy (in the form of natural gas and fuel oil) are required. The prices of these commodities are determined, for the most part, by the commodities market. This market establishes prices based on the levels of supply and demand, which can result in variable levels of price volatility for commodities. The price of cocoa has the most significant impact on the whole price. hazelnut Cocoa powder and cocoa butter are the two components of cocoa that are utilised by chocolate manufacturers in the production of hazelnut chocolate. 
Cocoa butter is by far the more desirable of the two because it makes chocolates taste richer and is used in thin chocolate confectionery treats. However, it is also the more difficult and more expensive to produce, which means that any disruption in cocoa supply will eventually result in higher prices for consumers. Since the start of the crisis in 2008, there has been a significant increase in the demand for chocolate all over the world, and it is anticipated that this demand will continue to rise at a compound annual growth rate (CAGR) of 3 percent by the year 2021. The growing preference among consumers all over the world for dark chocolate, particularly in light of the fact that it might have some beneficial effects on one's health, is responsible for a sizeable share of the increase in demand. However, the desire for dark chocolate has a dual effect: first, it drives up the overall demand for chocolate goods, and second, it drives up the demand for cocoa, given that one ounce of dark chocolate calls for more cocoa beans than one ounce of white chocolate. Other regions, such as the Asian-Pacific region, are adding to the demand as their interest in chocolate increases. While North America and Western Europe have historically been significant consumers of chocolate products, As their interest in chocolate grows, other regions, like the Asian-Pacific region, are contributing to the demand. 
hazelnut chocolate vegan recipe
These chocolate hazelnut bars are healthy and vegan with an easy recipe. The perfect base, inspired by Nutella and made by processing hazelnuts, cocoa butter, maple, and cocoa powder, which is then covered with a thick layer of vegan chocolate ganache. Each mouthful will bring to mind a dollop of Nutella, but it will be far better for you. You did hear that correctly. These gluten-free, vegan, processed sugar-free, dairy-free, and sugar-free squares of heaven are extremely simple to put together and come in the form of bars or squares. In all honesty, this dish is the result of an oversight. These bars are vegan no-bake bars, which means that you will have your sweets in an exceptionally short amount of time. In addition, they are free of gluten and are loaded with chocolate. In spite of the fact that the recipe does not actually call for Nutella, each morsel has the flavour and texture of being loaded with the hazelnut spread. VEGAN INGREDIENTS THAT CAN BE USED TO MAKE HAZELNUT CHOCOLATE You are going to need the following materials in order to prepare these chocolate hazelnut bars that are both vegan and healthy:
- To make this recipe with hazelnuts, you will need to use hazelnuts that have been peeled and toasted.
- The addition of cocoa butter to your vegan hazelnut bars will make them taste more like genuine chocolate.
- Maple syrup — These bars have just a hint of sweetness thanks to the maple syrup. Vegans are able to consume maple syrup.
You should be able to locate cocoa powder from the Netherlands at your neighborhood supermarket. It is essentially cocoa powder that has had an alkalizing agent added to it to reduce the acidity of the cocoa powder. 
- Extract of vanilla bean - Just a touch of vanilla extract is all that's needed to give this dish a richer flavor.
- Salt from the sea — The use of salt from the sea helps to create a balance between the sweetness of these vegan snacks.
- Chips of dairy-free chocolate — If you want to prepare the ganache topping, then you are going to need some dairy-free chocolate chips.
In place of regular heavy cream, you can substitute coconut cream while you're making chocolate ganache. However, given that this is a vegan dish, we are going to substitute the cream with coconut milk.
- 2 cups of toasted, peeled, and chopped hazelnuts
- 1 teaspoon of unsweetened cocoa butter
- 1/4 cup cocoa powder that has been Dutch-processed
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- Vegan chocolate ganache
- 3 tbsp coconut cream
- 3 ounces Chocolate without dairy products
INSTRUCTIONS
- To begin, line a loaf pan measuring 9 by 5 inches with parchment paper and lay it aside.
- Now place the toasted and peeled hazelnuts in a food processor and mix for approximately three to five minutes, or until the hazelnuts have reached a smooth and creamy consistency.
- Mix in the cocoa butter that has been melted, along with the maple syrup, cocoa powder, vanilla extract, and salt.
- Pour the hazelnut mixture into the loaf pan that has been prepped, and then use a rubber spatula to distribute and smooth it into a layer that is tightly packed. Put in the freezer for twenty minutes before serving.
Put the chocolate chips and the coconut cream in a small bowl that can go in the microwave. Heat the mixture in increments of 30 seconds, stirring after each one, until it reaches the desired consistency.
- After pouring the chocolate ganache over the hazelnut mixture, place the dish back in the freezer for a further ten minutes, or until the chocolate has reached the desired consistency. Cut it up and savour it!
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