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    Entries in Nutella (3)


    Chocolate Scones

                                       chocolate chip hazelnut scones

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    I didn't go to high school, I went to a technical school which is a trade school. We had no english, literature, history, geography classes, learnt no languages, no grammar (you've just had that ahhh haaa moment haven't you?) instead we had the all encompassing "humanities class". Then there was shop classes, yes I learnt woodwork, sheet metal, electrical practice and so on... plus cooking. In cooking class we made preserves, fondant covered fruit cakes, choux pastry, doughs and everything in between including copious batches of scones.

    I made this scone cutter in sheetmetal class, I still use it to this day

    This is a tradional scone dough like I made at school, the type where the butter is rubbed in, with the addition of dark cocoa powder and Nestle choc bits that my step son Daniel liked to add to every single thing we baked when he was little. 

    Chocolate Scones 

    rich and chocolately but not over sweet, top with nutella or cherry jam and whipped cream... don't forgot an expresso or a cup of strong tea 

    Pre heat oven to 180c (360F) 

    line a baking tray with a non stick baking paper


    2 1/2 cups self-raising flour (self rising flour)

    1/2 cup dark cocoa powder

    pinch of salt

    1/2 cup castor sugar (superfine sugar)

    80g of chilled butter cubed (2.8oz) 

    1 cup of milk ... plus a little more if needed

    250g bag Nestle dark choc bits (8.8oz dark choc chips)

    1/2 cup of toasted skinned and roughly chopped hazelnuts *you can leave them out if you don't like nuts

    Plus a little cocoa sifted through flour to sprinkle on bench top


    Sift together the flour, cocoa, castor sugar and salt into a bowl. Add the chilled butter and rub through with your finger tips until it resembles breadcrumbs. 

    Make a well in the centre and add milk, choc bits and nuts. Use a butter knife or flat bladed metal spatula to lightly mix the ingredients into a soft dough. If it seems a little dry, add another tablespoon of milk.

    Turn out the dough onto bench top that you first sprinkled with flour/cocoa. Don't knead the dough, but rather softly pat together. Pat or lightly roll the dough until it is 2cm (a little under 1 inch) thick. 

    Using a 5 cm (2 inch) round cutter, cut scones and transfer to lined baking tray. Lightly pat or roll together extra dough between batches. 

    Bake for 12 to 15 minutes. Serve warm with topping of choice.

    Happy Baking :) 

     you might also be interested in quick chocolate dessert 


    Nutella Chocolate Dust

    bailey's chocolate truffle cheesecake, raspberry sorbet and nutella dust

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    "The sorbet was melting, the truffle cheesecake momentarily pushed to one side... all were distracted by the Nutella dust."  the lone baker 

    A little bit of fun today with Nutella chocolate dust. Nutella chocolate dust is a touch of molecular gastronomy magic in the form of maltodextrin powder mixed with Nutella chocolate spread.

    What I love about the Nutella dust (or dirt/sand) is the smile it brings to peoples faces when they taste it. The powder melts in your mouth and you have "Nutella".

    You can do this with peanut butter too, just make sure it's the old fashioned natural kind of peanut butter that needs a mix to bring the oil/paste back together.  Also works with any fat, such as cream based caramel dust or say a flavoured olive oil dust with steak etc.


    Maltodextrin is starch derived from either corn, wheat or tapioca.

    Maltodextrin comes in different grades;

    Maltodextrin (DE18) this is one you will most likely see around, it's cost effective and available in many sizes including bulk amounts. 

    Tapioca Maltodextrin (N-Zorbit M) top of the range in quality and price. With a very low bulk density N-Zorbit M will give you a lighter and fluffier result than other Maltodextrins on the market.

    Tapioca Maltodextrin (DE10) this one falls in-between the (D18) and (N-Zorbit M), one to consider when N-Zorbit M is out of your price range. 

    I used a tapioca derived Maltrodextrin (DE18)  today to create the Nutella Chocolate Dust. Want to give it a try?? 


    80g (2.8oz) Maltodextrin 

    120g (4.2oz) Nutella chocolate spread

    formula from


    With a metal spoon mix the Nutella and Maltodextrin together in small bowl. Transfer mix to a blender and process for a few seconds, stop the blender and shake to make sure ingredients are evenly distributed (you can turn the blender off at the power point and scrape bottom of blender rather than "shaking" if preferred). Repeat a few seconds at a time until you have a fluffy Nutella chocolate dust. Pass through a fine seive for an even lighter result. 


    Stores in a sealed air tight container until ready to use. The dust darkens a little on storage (see top photo) to bring it back to a lighter colour re-sift. 

    The dust dissolves with moisture so add it to your plated dessert at the last minute or serve in small seperate bowls to sprinkle over sundaes etc. All my guests took home a small container of Nutella chocolate dust. 

    Happy Baking :) 

    Stockists: Where to get maltodextrin.... 

    in Australia DE18, DE10, and N-Zorbit M all available from The Melbourne Food Ingredient Depot

    also in Australia tapioca maltodextrin and N-Zorbit M also available from The Red Spoon Company

    Elsewhere... Amazon has the N-Zorbit and searching maltodextrin whilst there will give you a range of types and sizes


    Love your choc hazelnut, then how about Baci ice-cream... recipe here


    Baci Chocolate Ice Cream

    Baci Chocolate Ice Cream sandwiched between chocolate cookies.

    For Valentines Day this year I'm making Baci Chocolate Ice Cream, I love the flavour combination of chocolate and hazelnuts and who does it better than the Italians! Think Gianduja, Nutella, Ferrero Rocher and of course Baci.

    Baci; Italian for kisses 

    Perugina Baci chocolates come wrapped in love notes in five different languages.

    Words of love are always the same, they take on the flavour of the lips that offer them.

    Traditional ice cream is custard based and this is no exception;

    Baci Chocolate Ice Cream

    makes approximately 1 Litre (4 cups)


    1 cup of milk

    2 cups of cream

    *5 egg yolks

    1/2 cup caster sugar (superfine)

    150g dark eating chocolate chopped (5oz)

    1/4 cup Chocolate Hazelnut Paste (such as Nutella)

    pinch of salt

    200g bag Baci chocolates (7oz)

    3 tsp Frangelico hazelnut liqueur (optional)


    Combine one cup of the cream and one cup of milk, chocolate hazelnut paste, pinch of salt, in a saucepan with the chopped dark chocolate, bring to the simmer over low heat whisking to make sure chocolate is evenly melted. Remove from heat & stir in remaining cup of cream.

    Beat (I use an electric hand mixer) the egg yolks and sugar together until light and creamy, about 3-4 minutes.

    Slowly pour warm milk mixture into egg mixture, constantly whisking as you do it. It is important to constantly whisk, you don't want your eggs to curdle otherwise you will have chocolate hazelnut scrambled eggs.

    Return to mixture to a clean saucepan and gently cook, stirring constantly with a wooden spoon until the mixture thickens slightly and coats the back of a wooden spoon.

    Pour through a strainer, add Frangelico if using and chill the mix thoroughly for several hours before churning in an ice-cream machine according to manufacturers instructions. In the last minute of churning, add 4 chilled and chopped Baci chocolates.

    Transfer to an air tight container and freeze unit firm.

    To serve; sandwich ice-cream between chocolate cookies of choice, I made Chocolate Ice Cream Sandwich Cookies from David Lebovitz's The Perfect Scoop. Wonderful chocolatey flavour, fudgy texture and not to hard to bite through, you don't want to squish your ice-cream out with every bite. Roll the edges the ice cream sandwiches in chopped Baci chocolate. You can wrap and freeze after filling or serve immediately. With extra Baci chocolates on the side, because you can't have too many kisses!

    *leftover egg whites can be used to make meringues, tuiles, langues de chat or even an egg white omelette.