IMG_1007-1024x682

PhotoRecipe: Homemade Nutella!

Dear Friends and Readers,

In the morning I have toast and a cappuccino. But a Girl cannot live of toast alone! I have been experimenting with spreads that can compliment my breakfast and herebelow is the Queen of the sweet spreads. It was born with the name of Giacometta in Turin by a pastry chef who wanted to “stretch” the chocolate when it was difficult to find during the world war. Giacometta was the name of the female character of northern Italian’s folk comedies and it was supposed to be the spreadable version of Gianduiotto, a hazelnut and Chocolate Truffle from Turin. The spread currently known as Nutella became increasingly popular in the 50s and 60s when Ferrero commercialized it and distributed all over Italy, and ultimately became a staple of every family’s pantry.

This recipe is a homemade version of the spread, and you will notice that it is not as smooth as the commercial version but more rich and flavorful with a very decadent texture.  One element that should not be discounted it that this version has a limited amount of sugar and no preservatives and added fat like palm oil. I need to credit my colleague Ann Stefan for a genius trick that turned an initial failure into a screaming success.

 

ENJOY!!!!!!

  • 8 oz. of hazelnuts
  • 4 oz. semisweet chocolate
  • 2/3 cup of 2% milk
  • 1 tbsp of sugar
  • 1 tbsp of vanilla extract
  • a pinch of salt

1) Toasting the hazelnuts: Place the hazelnuts on a baking sheet and roast in the oven at 400F for more or less 10 minutes or until the hazelnuts are golden brown. If there is any skin on the hazelnuts now it is the best time to remove it – place the hazelnuts in a tea towel and rub them until the skin turns to dust.

2) Using a mixer work in batches turning the hazelnuts into a smooth paste. Please note that nutella is made in a commercial facility with commercial machinery so the texture of the commercial product will be smoother than what you get with this recipe – I personally prefer the rougher texture and I am sure so will you!

3) Place the chocolate, milk sugar and vanilla in a double boiler and melt the ingredients whisking from time to time until well combined.

4) Stir in the hazelnut paste and keep whisking until the mixture is completely incorporated and it starts to thicken. Cook the cream for not more that 5 minutes and then put it in a clean and sanitized jar. TRY not to eat it while it’s warm – but it’s going to be tough :-)