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Loading...Homemade Nutella: Chocolate Hazelnut Spread
- Eve Fox
- January 13, 2012
- 8:02 am
- 78 comments
This container of hazelnuts had been sitting on our counter since Thanksgiving – a leftover from the cooking frenzy. I did not know exactly what to do with them so I let them sit for a few days well over a month while I pondered my options.
My friend, Ben recommended toasting them and putting them in salads. It sounded tasty so I went ahead and toasted them all. The smell coming from our toaster oven was beyond heavenly… I ate a few of the toasted nuts and was hooked on their amazing flavor.
But when I saw this recipe for homemade Nutella pop up on David Leite’s (of Leite’s Culinaria) Facebook feed two days ago, I knew I’d found the right way to use my toasted hazelnuts.
I was kind of daunted by the idea of making chocolate hazelnut spread from scratch until I took a look at David’s simple recipe – it’s really not so tough after all! It’s a pretty basic mixture of ground hazelnuts and melted chocolate with a few other ingredients blended in.
I’d already toasted the nuts. The next step was to remove the skins – a little tedious (though those of you who are more evolved than I am might find it “meditative”) but not hard at all.
Then into the Cuisinart they went where I ground them into a paste.
Then added canola oil, a little confectioner’s sugar, some cocoa powder, a dash of salt and a little vanilla extract and blended again until smooth.Then I added the melted chocolate and blended it again.
The resulting spread is divine, very rich, with a stronger roasted hazelnut flavor than Nutella. It solidified overnight but you can always warm it in a bowl of warm water or zap it in the microwave for a few seconds if you’re having trouble spreading it. Below is a pic I took of it before it spent a few seconds in the microwave – still spreadable but a little more work than the stuff I heated up was.
I am storing mine in an old Bon Maman jam jar since it’s got a screw-on lid and I also love the look of ‘em. Use it just like you’d normally use Nutella and enjoy the fact that it is even tastier and does not have any of the additives and preservatives in the store-bought version.
Next: the recipe
Read more: Desserts, Food, Valentine's Day, Vegetarian, chocolate, hazelnut, nutella
Eve Fox
Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmers’ markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.
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Great article. Thanks for sharing.
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78 comments
+ add your ownThank you for sharing.
Thanks for posting! No palm oil for me!
Wonderful idea. Making it at home means you can use higher quality ingredients, such as organic chocolate and oil, as well as reducing the sugar content.
Thank you for a healthy alternative to Nutella. Nutella is actually mostly palm oil- and currently in Indonesia the rain forest is being destroyed by huge bonfires designed to clear the land for oil palm plantations. Orangutans are being killed by the fires or by poachers as I write this! Eat real food like hazelnuts and chocolate- not palm oil junk food like Nutella!
I am SOOOO glad I stumbled on this through the 27 Foods to Make from Scratch article!!! I can no longer eat chocolate, as it is a migraine trigger for me. I can't wait to try this recipe and substitute carob for the chocolate. :)
Can't wait to try it!
Oohh, I bought a little containe of Rawtella (raw, vegan nutella) and it was pretty good. I might make this! I just need hazelnuts and chocolate..!
Soooo love Nutella, but don't buy it that often because... well... it's a bit pricey. I will absolutely be trying this!
The great thing about this recipe is that you can modify it, say, you can substitute mil chocolate for semi-sweet or bittersweet, maybe even try with white chocolate.
Have to try that "Nutella".
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