Do chocolate and hazel nut go together?
I'm thinking about doing a cake with those piro..somthing-or-other cookies on the outside. The filling inside the cookies is hazelnut so I'm not sure what kind of cake to do.
Would chocolate cake with choc. hazelnut frosting work?
Any other suggestions?
Thanks
choco and hazelnut are great together!! have you ever tried Nutella (it's a choco hazelnut spread!) I use that as a filling all the time.
Whipped chocolate ganache with chopped hazelnut garnish, what a filling and frosting! Third vote for Nutella, melted on French Vanilla ice cream!
Theresa 
Yes, Nutella is definitly a go. Doug is so right. In hotels Nutella is served with breakfast along with jams and jellies for toast. In Italian choc and hazelnuts is known as Giandujia(sp).
if you ever visit Germany, be prepared for Chocolate/Hazelnut everything!
and second vote for Nutella!!!!!! soooooo good
I was in grade school when we lived in Germany but I definatly remember the Chocolate/Hazelnut combos. If I have anything with the combo it reminds me of living there.
I would weigh 300lbs if we lived by a store that sells Nutella, it makes the best sandwiches on crusty rolls with soft centers.
You can get Nutella at a lot of grocery stores, it's often in the peanut butter and jelly aisle.
The stuff made in Europe tastes a little better though!
I lived off of nutella while I was pregnant. I have also used it as a cake filling many times. You can get nutella in most grocery stores, usually it's near the peanut butter.
You can also make it...
Homemade Nutella
1/3 cup hazelnuts, shelled with skins left on
3/4 cup sweetened condensed milk
1/2 cup semi-sweet chocolate chips
3 tablespoons honey
1. Preheat oven to 400°F
2. Place hazelnuts in a single layer on a shallow baking pan.
3. Toast until the skins are almost black, about 15 minutes.
4. Wrap hot hazelnuts in a clean kitchen towel, and rub until most of the skins have come off.
5. Discard skins.
6. Process nuts in the bowl of a food processor, scraping down sides of bowl occasionally, until they have liquefied, about 5 minutes.
7. Set the hazelnuts aside.
8. Combine the condensed milk, chocolate chips, and honey in a heatproof bowl or the top of a double boiler; set over a pan of simmering water.
9. Stirring occasionally, heat until the chocolate chips have melted, about 3 minutes.
10. Add the hot chocolate mixture to the liquefied hazelnuts, and process until the mixture is smooth, about 5 minutes. Transfer the spread to an airtight container, and store, refrigerated, up to 1 month.
Yields: 2 cups (approximate)
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