Nutella home-made?…. No way !
I have looked for a good recipe of home-made Nutella or hazelnut spreadable paste for a long time,and after trying to make some recipes that were proposed in different blogs I came out with an unsatisfied result. To come out with a very close version it is impossible, as to get that result, we would have to use an industrial machine that helps to achieve that smooth texture that we diffinitely can’t remake at home. In addition, the original recipe has palm oil, and who ever is aware of the issues that palm oil bring along would not want to use it.
The big question mark is how can we have a close version of the Nutella or ,even better ,have a healthier replica ?
so we have some good news for you…
From one of the recipe I have tried, I came out with one that I took the liberty to improve following my taste. Less sweets,with very strong hazelnut flavour, with not industrial oil, and with a pretty nice texture.
Be aware that it costed almost the same price to make a 350gr pot to the big pot of 850gr (New Zealand standard price)
From this recipe , please feel free to add more chocolate milk , or hazelnut paste, to aim the texture that you personally prefer, or to make it sweeter ( but I will suggest to avoid extra sweetness )
- 120 g hazelnut
- 75 g icing sugar
- 15 g cacao powder
- 3 g de salt
- 130 g milk chocolate
- Bake the hazelnuts for 15 mins at a 160° C
- Remove the skin of the nuts ( as in the video )
- Allow them to cool down ( Important step ) , then blend them until you have a very liquid paste.
- Add in the blender with the liquid paste : cacao powder, salt, icing sugar and blend it again
- Finish with melted milk chocolate
You can conserve it about 1 year in a sterilise jar. But to be honest, the jar will not last more than 2 weeks.
Hopefully you are going to like it, don’t forget to have a look to the vidéo in order to see the process.
Thanks for reading, see you next week ! 😉