On the 2nd Sunday of Advent I made homemade nutella. Based on various recipes around the web, I have mixed my own chocolate spread. It has a stronger and more nutty flavour than real nutella, so don’t expect it to taste exactly alike. But it tastes good, especially on a small biscuit or on a spoon, if there are no biscuits nearby. The recipe is easy to make , but you shouldn’t have cold, as your nose plays a big role in the progress.
Let’s get to it.
ABOUT 400 G
200 G HAZELNUT
35 G MILK CHOCOLATE
60 G DARK CHOCOLATE
40 G ICING SUGAR
SEEDS OF ½ VANILLA POD
1 1/4 TSP. FLAKY SALT
1 1/4 DL. BOILED WATER, COOLED TO APPROX. 60 DEGREES.
Heat the oven to 180 degrees celsius and spread the hazelnuts out on a baking sheet lined with baking paper.
Roast the nuts in the middle of the oven for approx. 10-15 min until they start to smell, the skin crackles and the nut itself turns golden brown.
Remove it from the oven and pour onto a clean tea towel and let it cool for 5 minutes.
Rub the skins off the hazelnuts, it doesn’t matter if there is a little bit left. But as much as possible, should be removed.
Put the nuts in a blender and blitz for 5-10 minutes, depending on how powerful the engine is. Blend the nut until they become creamy, so for a while longer than if you made hazelnut flour. The oil in the nuts will seep out the longer you blends them and make the flour a cream.
Add the other ingredients and blend until everything is a delicious “nutella”-like cream. Smooth and soft.
Pour the nutella on a clean and sterilised jar.
It can keep for a couple of weeks … if it is allowed to remain in peace for that long.