Cooking From Every Angle

Cashew Chocolate Spread (Cashewtella)

By • August 26, 2014 • 8 Comments

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In Cooking from Every Angle, we hear from our fearless leaders: Food52 co-founders Amanda & Merrill. This post was brought to you by our friends at S.Pellegrino, who are as passionate about celebrating fine food as we are.

Today: Amanda's spin on classic gianduja that you'll want to start spreading on toast -- yesterday. Read on for her recipe and for a giveaway! 

Chocolate Cashew Spread

Every now and then I get mad -- mad! -- that I didn't know what gianduja and Nutella were until I was in my 20s. Two decades wasted! But I've made up for lost time, I have. I may run out of jam or eggs or milk; I don't run out of Nutella (the brand name for the chocolate-hazelnut spread gianduja). But I've never made gianduja, and I thought making it would be a feather in my cap. 

It's not nearly as complicated as I'd hoped (bragging rights deflated) -- all you do is grind toasted hazelnuts with sugar, whisk butter and cream into melted chocolate, and stir the ground nuts and some flaky salt into the chocolate. At this point, you are one step away from toast with gianduja, crêpes with gianduja, and gianduja icing. But I had a problem along the way: I couldn't find hazelnuts (what's up, Hamptons?!). So I put my chips on cashews. And invented a whole new, amazing treat: Cashewtella. Bragging rights restored. 
 Chocolate Cashew Spread

Cashew Chocolate Spread (Cashewtella) 
Adapted from Bon Appétit

Makes about two 8-ounce jars

1 cup raw cashews
2 tablespoons sugar
8 ounces bittersweet chocolate, broken into small pieces
4 tablespoons unsalted butter, cubed
1/2 cup heavy cream
3/8 teaspoon kosher salt

See the full recipe (and save it and print it) here.  

This post was brought to you by S.Pellegrino; the dish above was inspired by their Off the Menu culinary experience with a menu created by Chef Michael Voltaggio. Tell us by September 2nd at 5 PM what Italian classic dish you'd love to reimagine for a chance to win a signed apron and a copy of his cookbook, VOLT ink

Photos by James Ransom  

Jump to Comments (8)

Tags: cashew chocolate spread, recipe, chocolate, spin on nutella

Comments (8)

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about 1 month ago Megan Katherine Melling

Amazing how nutella keeps grabing new fans - I never used to care for any chocolate sort of spreads until I tried a spoon full of it - i still can't eat it any other way (I have the same tendency with peanut butter). I've made a homemade version with macadamia nuts - the soft and smooth texture and amazing flavor is similar to cashews, so well done! I will definetly try this version. And buy a special spoon just for it.

Tad_and_amanda_in_the_kitchen

about 1 month ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks for letting us know -- sounds like a great version.

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about 1 month ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I would say we're all rather better off that one cannot find Nutella in the Hamptons. As for an Italian dish to re-imagine . . . . I've been thinking about porting the basic flavors of my Florentine host mother's memorable fennel gratin to a creamy fennel soup when the weather cools in October. ;o)

Tad_and_amanda_in_the_kitchen

about 1 month ago Amanda Hesser

Amanda is a co-founder of Food52.

Oh, there's plenty of Nutella in the Hamptons -- what I couldn't find here was hazelnuts! Love the sound of your fennel soup -- will look forward to it!

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about 1 month ago Helen B

Classic Italian dish....Cappellacci with Butternut Squash Filling. Autumn is approaching and this dish calls to me.

Tad_and_amanda_in_the_kitchen

about 1 month ago Amanda Hesser

Amanda is a co-founder of Food52.

Sounds delicious!

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about 1 month ago Jennifer

I think you just need a new name. How about Chocolate Cashew Dream? Cashewtella does not live up to the ingredients.

Tad_and_amanda_in_the_kitchen

about 1 month ago Amanda Hesser

Amanda is a co-founder of Food52.

Fair point! Like your idea.