The homesick, homemade Nutella recipe
There’s something so wonderfully addictive about Nutella. I’m not sure what it is, really, maybe the aroma of the hazelnuts mixed with the soft texture of the chocolate, and the knowledge that you can spread it on your favorite foods and call it breakfast the way the Europeans do. Clearly, the Europeans are very intelligent when it comes to breakfast.— Georgia Pellegrini, Tasty Kitchen
Ask most expatriates living in foreign countries what they miss most about home and you’ll probably get a similar response: the familiar tastes and flavours of their favourite foods. The famed chocolate-hazelnut spread Nutella has undoubtedly induced a crack-like addiction in many, where one dose of this drug of choice is never enough. But now you can say goodbye to traveling far and wide to get your chocolate nutty fix, and never again pay colossal prices just for one jar of the creamy spreadable gold. Satisfy your cravings by making this simple, easy and affordable Nutella recipe at home.
This classic combination of chocolate and hazelnut, known as “gianduia,” originated in northern Italy in 1946 when candy maker, Pietro Ferrero, blended the two into a spread. Nutella quickly grew to become one of the best-selling spreads in the world, and now you can impress friends and family by making it at home.
Heat the oven to 176°C/350°F. To toast and peel the hazelnuts, spread them in a single layer onto a baking sheet, and stick in oven to toast for 15 minutes, or until they turn brown and the skin is slightly blistered. Once slightly cooled, wrap in a paper towel or tea towel and rub vigorously for a few minutes to remove the loose skin. Note: not all the skin will come off completely, so just do your best to get off as much as you can.
Once the hazelnuts are cooling, begin to prep the chocolate by cutting it into pieces, and melting it in the microwave or by placing in a double boiler. Stir the chocolate for about 30 seconds and let it melt slowly. Once the mixture is mostly smooth, turn off the stove and let the residual heat melt the rest. Set aside so that it cools completely.
While the chocolate is cooling, it’s not time to start grinding your nuts! Place the toasted and peeled hazelnuts in a food processor and pulse away until it forms a paste.
Once the nuts are well grinded and the paste is formed, add the oils, cocoa powder, vanilla and confectioners’ sugar. Keep processing until well blended and smooth. *If you like a chunkier Nutella, process for less time to achieve the consistency you desire.
Add in the melted chocolate and blend very well, continuously pulsing the food processor. You will notice that the Nutella is somewhat runny, but the mixture will thicken up once it cools. If you want a very smooth Nutella, remove any nutty chunks by straining the mixture through a mesh-strainer. Using a spatula, pour the mixture into a jar or airtight container at room temperature so that it cools and thickens.
Now it’s time to eat! Spread on toast, a crepe, a waffle or just eat it by the spoonful directly from the jar. The Nutella will last on the shelves for about a month, although you will probably finish it before the week is up. *Note: do not refrigerate unless you want cold, hardened Nutella.
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