Maude’s sister Kylie (affectionately known as Fa-Fa) is lovable, generous, and…quirky.
Which explains why she gave Maude and her three petite daughters a five kilo jar of Nutella for Christmas. And since I have two strapping young lads who would happily eat hazelnut chocolate spread with a spoon, and I’m always happy to use it in cooking, Maude very kindly brought over a kilo for us to play with.
I’d made hazelnut chocolates before, but I thought it might be fun to try making a Ferrero Rocher inspired blend this time. It worked really well! It’s less sweet than the original confectionery, but apart from that, the flavour is quite reminiscent. I used a blend of dark and milk Belgian chocolate, Nutella spread, and a generous handful of pailleté feuilletine for crunch.
- 275g Callebaut 811 (54%) chocolate callets
- 275g Callebaut 823 (Milk) chocolate callets
- 125g Nutella hazelnut chocolate spread, at room temperature
- 100g pailleté feuilletine (French wheat wafer shards)
Temper the dark and milk chocolate together. Then, with the bowl on a heat mat, quickly stir in the Nutella first, followed by the feuilletine. Ladle into moulds and refrigerate for a few minutes until set.
Compared to regular chocolate, these are slightly less robust in warm weather due to the large quantity of Nutella, and therefore need to be handled with a little care. It might be necessary to keep them in the fridge if conditions get too warm.
Pete and the boys declared these to be most fine, and I’ve sent two bars over to Maude’s house. One for her girls and, of course, one for Fa-Fa!
Fig Jam and Lime Cordial 
I would happily eat those until I passed out from sugar overload. I am a Nutella-cheerleader. Great job, Celia! One kilo of Nutella… I am having trouble typing…
Sally, we only got ONE kilo! Maude still has FOUR! :)
I could faint, you know… I could easily faint.
Oh Celia I can taste them jumping out of the screen at me. I love love love Ferrero so these would not be safe around me!
Claire, they were very yummy! If not as a solid chocolate, I wonder if the mixture would be nice as a pastry filling of some sort?
One word! Delicious :)
Thanks Tandy! :)
Another lovely chocolate concoction from you Celia. Their fragility in the warm weather would not be an issue here – they’d be gone!
They didn’t last long here either, Amanda! :) Thank you..
This whole post is amazing! Do they sell 5 kilo packages of Nutella? I never knew! AND those must be the most delicious of chocolates! How rich you are in friends, Celia!
My mouth is salivating- my heart is full- and I am blown away by your adventure in life. I think this is a Nutella overload….
Sugar rush, we’ve all had it these last few days, Heidi! :) The 5kg tubs of Nutella are an Italian import. I have no idea how they’re ever going to get through the remaining 4kg, although Big Boy is making a stab at using up our jars.. :)
I’m not a fan of Nutella but, unsurprisingly, my teens are. You are clever Celia.
Not sure if it’s clever or desperate, Sally, when faced with a sea of Nutella.. ;-) But thank you.. x
My children would happily eat Nutella by the spoon full; and 5 kg of it? I didn’t know it came in 5kg containers. The warm weather wouldn’t be a problem around here! Your chocolates look fabulous.
Manuela, thank you – the 5kg tubs are straight from Italy! And huge! :)
Nice job with the nutella. I am sure these are gone already. Skater eats Nutella like it’s the bottom of the nutritional food group triangle
Well, it has nuts and chocolate, so it has to be good for you, right? ;-)
Good gosh. I don’t much like Nutella plain, but in this form, I would be quite happy to dive in!
Kari, I find it a bit sweet plain, so the added dark chocolate makes it more palatable to me too! :)
Channeling my inner hobbit… “It comes in PINTS?”
I know, I know.. ;-)
Celia, interesting! You are such a very clever cook my friend xo
Thanks Lizzy! It was a fun experiment!
I did offer to share the frogs with hubby, just not very vigorously or loudly :P
Ah well, at least he got some in the end! :)
Hi Celia. What about lining the mould with tempered chocolate and then pouring in the nutella mix, or would that be hard? Maybe in my innocence I am suggesting the impossible:)
Not too hard, Glenda, but unwieldy given my home tempering set up. I’d have to temper some choc – pour the shell, wait for it to set, pour in nutella, then temper more chocolate to pour on top. It might work better to make a nutella ganache that can be rolled and enrobed in chocolate instead..
Now there is an idea!
Crumbs! Is that 5 kilos of branded Nutella or the home-made variety? Wow either way!
Direct from Italy, Kavey! So it’s the really good stuff! :)
Oh dearest, these are soooooooo delicious. Wonderful. Thank you, love, nia
Thank you, Nia, they were very yummy! :)
These look so delicious. I didn’t think you could make chocolates with nutella because I thought the nutella would make them too soft. You must had mixed just the right quantities. The frogs are so cute xx
Charlie, you have to keep the Nutella quantity quite low, and the chocolate needs to be well tempered, so it keeps its shape as much as possible. These didn’t have the snap of regular chocolate, but they didn’t melt away completely at room temp.
Oh my, can I just say, I found it very hard to move on from the first picture! Delicious! *sigh*
Perhaps your petite girls would have made short work of the 5kg tub, Chris? :)
Oh, dear! I appreciate the artistry and skill but the ‘sweet gene’ left me years ago – why, I know not.
I loved the previous post of scrambled eggs with smoked salmon. That’s how I do my scrambled egg and I bought a supply of smoked salmon today to treat us to that within the next few days.
Oooh, enjoy the scrambled eggs, Pat! :)
Those little froggies look very cute indeed Celia! I’ve seen those massive jars of Nutella and have only resisted littlej’s pleadings for one by the knowledge that I would find it waaay too hard to resist myself. The first step to recovery is admitting you have a problem…… :) xox
Hello..my name is Celia, and I’m a chocoholic.. :)
ahhh, I remember well in years gone by a jar of nutella and a spoon. (which followed closely by an empty jar, a dirty spoon and a sugar headache…I miss those days!)
It’s waaay too sweet for me, Brydie, but the boys still give it a good workout! :)
I love those froggie chocolate molds! Nutella. . . n’uff said
Pamela, I think they’re cane toads, actually. A major pest here! :)
Pesty chocolate toads?
Waw, Celia! I would love to eat a few of those lovely shiny frogs! So lovely & appetizing too! Yummy!
Thanks Sophie! They’ve all been eaten now! Next time I’ll save you some! :)
My Italian market had a giant-sized Nutella jar for sale before Christmas. I assume it’s similar to the one you received as a gift and that’s plenty of Nutella! You did put yours to good use, Celia. Your chocolates look professionally made and they sound delicious. Yum!
John, Maude said her jar was Italian, so I’m sure it was the same one. It’s a heck of a lot of Nutella! :) Wish I could share some chocolate with you!
Not a nutella fan, but your chocolate may just make me into one. I was hoping one of the toads would jump out of the screen.
Thanks Norma! I find Nutella hard to eat straight, but a great substitute for gianduja in so many other things..