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Old 12-13-2010, 06:10 PM   #1
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Nanaimo Disappointment

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

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Old 12-13-2010, 06:20 PM   #2
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Did you try roasting the hazelnuts first? I know you know this but just a reminder...that brings out the flavor bigtime
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Old 12-13-2010, 07:57 PM   #3
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Quote:
Originally Posted by mollyanne View Post
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.
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Old 12-13-2010, 08:17 PM   #4
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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.
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Old 12-13-2010, 08:59 PM   #5
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taxlady, you're being sacreligious! Nutella's flavor is very nearly perfect!

...

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Old 12-13-2010, 09:03 PM   #6
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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.

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Old 12-15-2010, 12:23 PM   #7
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Originally Posted by forty_caliber View Post
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
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Old 12-16-2010, 12:44 AM   #8
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Originally Posted by Goodweed of the North View Post
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
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Old 12-16-2010, 01:03 PM   #9
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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
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