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Last Sunday my daughter suddenly got bored. Really bored. Something that doesn’t happen to her often so after the fourth time being asked “mama what can we do now?’’ I responded by saying “lets make Nutella”. Received total enthusiasm from that quarter so we got down to making the good stuff. I had bought hazelnuts a few months ago keeping this in mind, so fished them out, melted my chocolate, added a bit of oil, whacked them in the blender and – done! So so simple and so enjoyable with an enthusiastic little helper around.
For sure making homemade Nutella is going to be slightly more expensive than the store bought product but if you look at the quality ingredients you are using with none of the palm oil, preservatives, stabilisers, emulsifiers and the other nasty what-have-you’s of a store bought item, then you definitely have a winner and far superior product here. I used semi-sweet chocolate in this but if you like it sweeter, you can try milk chocolate or a combination of semi-sweet and milk chocolate. Tweak it to your preference. The family just loved it.
This time I didn’t add salt. The thought occurred to me after I had poured the finished product into the jar and refrigerated it overnight, but the next time I certainly will. Also, my kids threw a huge fit when I told them about my plan to add salt, but that’s before they tasted it with the addition of a teeny amount on a teaspoon sample. It just rounds up the flavour to perfection. Add very little. I’m going to add it in my next batch. So without further ado, let’s get started.
2 cups hazelnuts without skin (280 gms)
1¼ cup semi-sweet chocolate (260 gms)
3 tbsp vegetable oil (30 ml)
⅕ tsp salt (optional)
Get Started (Pictorial Steps Below)
- Dry roast the hazelnuts in a pan on medium-low heat, stirring frequently till the oil starts coming out and you get a mild fragrance. Do not burn. Remove onto a plate and cool completely.
- Melt the chocolate in a double boiler or in the microwave (approx 2 – 3 minutes) and once melted and stirred to a smooth consistency add in the oil and mix well. Add the salt if you wish now.
- Once the hazelnuts have cooled, add them to a blender and blend till totally smooth and creamy. Then add the chocolate and oil mix and blend again till fully incorporated and you have a smooth paste with absolutely no lumps.
- Transfer the paste to a clean and sterilised jar and enjoy! Refrigerate the spread and you will get a lovely smooth buttery consistency.