Cooking Resources

Chief Longwind Of The North · 12-13-2010, 05:10 PM

I substituted chopped hazelnuts for almonds or walnuts into my Nanaimo bar recipe, expecting a wonderful taste change. I used the same amount of hazelnuts as was called for in the recipe. I also replaced semi-sweet chocolate with Ghiradeli dark chocolate for the top. They still tasted like the Nanaimo bars we all know and love, but no different, except for a little richer chocolate flavor due to the dark chocolate. I couldn't even tell the hazelnuts were there.

I was looking for that wonderful hazelnut/chocolate flavor. I might have to use Nutella in the center layer, mixed with egg to make a Nutella custard.

Any ideas?

Seeeeeya; Goodweed of the North

mollyanne · 12-13-2010, 05:20 PM

Did you try roasting the hazelnuts first? I know you know this but just a reminder...that brings out the flavor bigtime

taxlady · 12-13-2010, 06:57 PM

Quote:

Originally Posted by mollyanne

Did you try roasting the hazelnuts first? I know you know this but just a reminder...that brings out the flavor bigtime

Is that how they take perfectly good hazelnuts and make that awful flavour that's found in Ferrero Rocher and Nutella? I thought it was something that happened when they got ground into a paste.

Alix · 12-13-2010, 07:17 PM

taxlady, you're being sacreligious! Nutella's flavor is very nearly perfect!

Goodweed, I don't think you are going to be able to bring out a hazelnut flavor unless you change the custard layer. If you make that layer more of a nutella type layer you will get the flavor you desire, but otherwise I think the custard will overwhelm the more delicate flavor of the hazelnuts.

taxlady · 12-13-2010, 07:59 PM

Quote:

Originally Posted by Alix

taxlady, you're being sacreligious! Nutella's flavor is very nearly perfect!

...

**forty_caliber** · 12-13-2010, 08:03 PM

Have to admit that I've never ever heard of a Nanaimo Bar and had to look it up. Sounds wonderful. Nutella sounds like a perfect addition.

Instead of trying to figure out a substitution why not just spread a thin layer of Nutella on top of the bottom layer before adding the butter-cream / custard layer.

.40

Chief Longwind Of The North · 12-15-2010, 11:23 AM

Quote:

Originally Posted by forty_caliber

Have to admit that I've never ever heard of a Nanaimo Bar and had to look it up. Sounds wonderful. Nutella sounds like a perfect addition.

Instead of trying to figure out a substitution why not just spread a thin layer of Nutella on top of the bottom layer before adding the butter-cream / custard layer.

.40

That sounds like a winning idea. I just hope the Nuttela has enough body to not squish out when the bar is bit into. That would make it a great tasting, but messy dessert bar.

Seeeeeeya; Goodweed of the North

**PrincessFiona60** · 12-15-2010, 11:44 PM

Quote:

Originally Posted by Goodweed of the North

That sounds like a winning idea. I just hope the Nuttela has enough body to not squish out when the bar is bit into. That would make it a great tasting, but messy dessert bar.

Seeeeeeya; Goodweed of the North

If you are not wearing it, you are not having any fun!!!! (says she who wore a bib to eat lunch today)

gage · 12-16-2010, 12:03 PM

I live west of Nanaimo , I always call them Duncan bars just to irritate folks. I think the originals did actually come from Duncan ,British Columbia . continent of Vancouver Island. I don't care for most of them as the butter cream is often poorly made ,I can tolerate chocolate however ,in nearly any form . We grow hazelnuts around here and I have a few trees in my garden.
Sub'ing hazelnut flavour in the centre layer might work for me ,think I'll work on that.
Buttertarts are my forte ( no nuts ) I know someone with allergy to nuts ,I more than double up on the currants to compensate and people like that