Time was when polvoron, that delightfully sweet milky treat of our childhood, was predictable and limited to a few flavors. Now, so many flavors of Polvoron have been created. Many of these new flavors can be considered as gourmet because of the ingredients used.
In 2013, at the height of the cookie butter craze, I featured a gourmet Polvoron called Cookie Butter Polvoron in my blog, www.flavorsoflife.com.ph. It was a recipe of Armando Alvin Velasco, who prepared it for the New Zealand Creamery cooking demo of FLAVORS Culinary Challenge 2013, the major annual event of the magazine that I used to edit. I replicated it at home, and everyone enjoyed it.
Recently, with half a jar of Nutella Spread on hand, a lightbulb moment occurred. I remembered the Cookie Butter Polvoron that I made and thought, what if I used the leftover Nutella Spread I had in place of the Speculoos Cookie Butter Spread to make Chocolate Hazelnut Polvoron? So I did, and it turned out to be just as delicious. So, here I am, sharing the recipe with you in this week’s edition of Weekend Chef.
Chocolate Hazelnut Polvoron
1 cup all purpose flour
1/2 cup powdered full cream milk
1/4 cup sugar
1/2 cup butter
1/4 cup chocolate hazelnut spread
1. Toast flour in a pan for 10 to 15 minutes or until light brown, stirring constantly so that the flour browns evenly and does not burn.
2. Transfer toasted flour to a bowl by sifting to remove all lumps. Allow to cool down to room temperature.
3. Add powdered full cream milk.
4. Add sugar. Mix well.
5. Melt butter in a saucepan.
6. Add chocolate hazelnut spread to melted butter, and mix until fully incorporated. Allow to cool down.
7. Add butter-and-chocolate hazelnut mixture to the flour-milk-sugar mixture.
8. Mix until it is of coarse meal consistency.
9. Shape mixture into ovals or circles using polvoron molder or into whatever shape you like using cookie cutters.
10. Chill for 20 minutes or until firm, then wrap in cellophane or Japanese paper.
Makes 8 to 10 molded pieces of polvoron.