My friend Emma is always talking about making Nutella. Why she'd want to kill herself and make it from scratch when the real thing is delicious, is beyond me. Because of this, I decide that I want to make Nutella. After some looking around, I find the bas recipe I want to use from one of my favorite cookbook author's website, David Lebovitz. There's a fun story to read if you want to google it and see the recipe.
First of all, in case you live under a rock and don;t know what Nutella is - it's a creamy chocolate hazelnut spread. It can be found near the peanut butter in pretty much every grocery store. When I was in France, Nutella was EVERYWHERE! No, seriously. They even sold it in individual servings with dipping sticks. I was never really a fan until I had a crepe with the spread and bananas. I can almost taste it now...
I did have a problem. I couldn't find hazelnuts in the local grocery store. I wasn't about to search the island for hazelnuts so I decided to find an alternative. I came across some macadamia nuts and grabbed them.
Anyway, the recipe is fairly simple. Roast the hazelnuts with a small amount of almonds until lightly brown. Meanwhile, I melted two different chocolates (milk and semi-sweet) over a double boiler. While the chocolate is melting, bring some milk, milk powder and honey to a boil. When the nut are a soft brown, remove them from the oven and put them into a food processor. Process the nuts until they form a paste. (When you process hot nuts, they'll make a paste. When you process cold/room temperature nuts, they'll make a flour.) Add the chocolate and mix and then the milk mixture and process until everything is well combined.
That's it. (Unless you want to strain it to remove any nut particles. I didn't bother because I liked the texture.) It goes into mason jars and straight into the fridge where it will set into a perfect consistency for spreading.
Taste-wise, this version was a little more earthy and rustic. I am going to save some to compare with a batch made with the hazelnuts.
Time for a sandwich!
First of all, in case you live under a rock and don;t know what Nutella is - it's a creamy chocolate hazelnut spread. It can be found near the peanut butter in pretty much every grocery store. When I was in France, Nutella was EVERYWHERE! No, seriously. They even sold it in individual servings with dipping sticks. I was never really a fan until I had a crepe with the spread and bananas. I can almost taste it now...
I did have a problem. I couldn't find hazelnuts in the local grocery store. I wasn't about to search the island for hazelnuts so I decided to find an alternative. I came across some macadamia nuts and grabbed them.
Anyway, the recipe is fairly simple. Roast the hazelnuts with a small amount of almonds until lightly brown. Meanwhile, I melted two different chocolates (milk and semi-sweet) over a double boiler. While the chocolate is melting, bring some milk, milk powder and honey to a boil. When the nut are a soft brown, remove them from the oven and put them into a food processor. Process the nuts until they form a paste. (When you process hot nuts, they'll make a paste. When you process cold/room temperature nuts, they'll make a flour.) Add the chocolate and mix and then the milk mixture and process until everything is well combined.
That's it. (Unless you want to strain it to remove any nut particles. I didn't bother because I liked the texture.) It goes into mason jars and straight into the fridge where it will set into a perfect consistency for spreading.
Taste-wise, this version was a little more earthy and rustic. I am going to save some to compare with a batch made with the hazelnuts.
Time for a sandwich!
OMG! I love Nutella and now I want to try and make this!
ReplyDeletesounds amazing! a must try!
ReplyDeleteum... so it's not nutella without hazelnuts. I guess you made fauxtella. ;)
ReplyDelete