Nothing like Nutella

Nutella, that lovely Italian spread of nuts and cocoa, raises even graham crackers to the level of treat. I really wanted some on a waffle this morning, but alas, there was no jar of Nutella in my pantry. But I did have a dark chocolate bar and some blanched hazelnuts, and I was quite pleased with the result. It was chunkier than Nutella, which has the consistency of chocolate frosting out of a can. I suppose if I wasn't in such a hurry, more processing would have made it smoother.

Choconutty spread

1 large dark chocolate bar, 4.2 ounces

1 cup whole raw hazelnuts

2 tablespoons canola oil

Break up the chocolate bar into the food processor and add the hazelnuts. Process until the mixture starts forming into a ball. Add canola oil slowly until the ball relaxes back into a smooth mixture. Makes about 1 cup of spread.