homemade nutella

5 Apr

How do you know when you have a problem?

When you make two jars of homemade Nutella in a week, supposedly for “presents”?

When you spread the warm chocolate onto rye crackers to make it “healthy”?

When you use a spatula to do so because its more “convenient”?

Chocolate crack, people. Be warned. It tastes like Nutella with all its senses enlightened, buzzed, the colours sharper and the sounds louder. With more real chocolate, more nuts, more milk than the shop stuff, you may have to hide the spoons. And the spatulas. Especially when it is still warm from the melted chocolate, scenting the house with toasted caramel.

My little brother (not so little anymore) and I have been known to buy the promotional kilo of Nutella, capped with a shiny gold lid. A trophy in the cupboard. It fell victim to a tragic accident, smashed, left shards of glass speckling the rich chocolatey ooze.

Years later, for his 21st birthday, I made him this adult-only version. Already much more responsible than I am – determined, talented and kind – he has no need of advice on how to be a grown-up. But maybe a reminder of how to be a child: a little red glass jar full of homemade Nutella.

Homemade Nutella

(adapted from David Lebovitz)

Makes one fat jar

Depending on your sweet tooth, you might want to add more or less milk or dark chocolate. 100g dark + 50g milk chocolate made a sophisticated bittersweet version, while 100g milk + 50g dark chocolate gave a smooth sweet taste more like the original.

200g hazelnuts
150g chocolate – mix of milk and dark
180ml whole milk
75g powdered milk
1 ½ tbsp mild honey
pinch of salt

Roast the hazelnuts for 5 minutes in a hot oven (200C). They should be light brown and smell toasty. If they still have their skins on, tip them into a clean tea towel and rub until most of the skin flakes off. Blend the hazelnuts with a food processor or a hand blender to a fine oily sludge.  (May take a few minutes depending on the strength of your blender.)

Meanwhile, melt the chocolate in the microwave on low heat. In a separate bowl, stir the milk, powdered milk, honey and salt together. Microwave the mixture on high until just about to boil.

Add the melted chocolate to the hazelnut paste and blend it all together. Gradually add the milk and continue to blend to a Nutella-like consistency. It may seem a little runny, but when it cools it should be just right.

(Supposedly keeps in the fridge for a couple of weeks.)

3 Responses to “homemade nutella”

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Trackbacks/Pingbacks

  1. cinnamon buckwheat muffins « tangerine drawings - April 14, 2011

    […] (wholegrain flour! no butter! no icing!) will beguile you into the inspired addition of a smear of homemade nutella. For breakfast. For lunch. (None left for dinner.) They are best eaten on the first day anyway, or […]

  2. Sunday mornings « tangerine drawings - May 18, 2011

    […] Crawling back into bed. Eating  wedges of warm brioche covered with orange curd on one side and nutella on the other. Falling asleep […]

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