Updated: Mar 3
A few days ago I got inspired to produce my own peanut butter, though I've always liked Nutella much more. I used to eat tons of it till the point it became addictive, especially at night times. I would get frustrated at some point not having any in the cupboard for a night snack. That's in the past now because I reduced my sugar intake. We all know by now, too much sugar isn't recommended.
The reason I got into the peanut butter recipe was because I wanted to create a delicious toast/sandwich filled with it, topped with berries and bananas.
My previous post is all about that, you should check it out, it's called "Party on a toast". https://www.bokkal.com/post/party-on-a-toast
I thought to myself, if I can make homemade peanut butter, I should be able to do the same with Nutella. That's when I did some research on the topic. I quickly discovered, there is not much more to it than replacing the peanuts with hazelnuts, adding a few more ingredients.
All you need is a decent food processor and some patience, just like when you make peanut butter. The nuts need to be grinded and that takes time, your food processor might need some breaks in between. When you grind your nuts, you will become a flour texture first, the oils will release and finally you will have a creamy dense texture like in this following picture. You can see, my machine is aged but still does the trick.
While doing this you should melt the chocolate giving it a Bain Marie. If you don't know what that is, there is nothing to it, add the chocolate to a bowl and stir it over a pot of cooking water.
Once you are done grinding the hazelnuts, you can add the following ingredients.
Ingredients I used:
* 200g roasted and peeled hazelnuts
* 125g milk chocolate
* 2 tbsp 100% pure cacao powder
* 65g glazed sugar
* 1 tsp vanilla extract
* 1 tbsp sunflower oil
It's important your hazelnuts are already toasted and peeled, you can get them both ways at your local supermarket, I'm sure. I chose to go easy and got there faster.
Products I used
I also chose to go for normal old school milk chocolate.
Obviously you can choose the chocolate you prefer, with sugar or without, vegan or dairy....
I'm sure that if I only had a more powerful food processor I might have gotten a smoother texture but I don't mind some crumbs.
When ready, keep it in a closed jar at room temperature. Out of experience, I can tell you that if you put it in the fridge, it will get too hard to spread.
Did you know,....
Nutella's serving size is 2 tablespoons. Just those two little scoops contain 21 grams of sugar and 200 calories. Half of the jar of Nutella is made up of sugar alone. It contains soy lecithin, which is hard to digest and genetically modified.
As much I always loved the real Nutella, I stay with this homemade version, at least I know what's in there.