HOMEMADE NUTELLA
by MISS MOSS on SUNDAY 27 JUNE, 2010
you’ll need a bar of your preferred chocolate – obviously the better the chocolate the nicer your nutella is going to be. the slab of beacon served us well, but i can imagine that using lindt would be delectable…
150 grams hazelnuts:
1/2 cup of icing sugar:
1/4 cup of cocoa powder:
a couple of teaspoons of vegetable oil:
that’s all you need! now, roast the hazelnuts in a hot oven. jessica used her pizza oven, but just use a conventional oven, i’d say 180°c / 350°f – and keep an eye on it. when they start browning, take them out.
mmm perfectly roasted hazelnuts…
in the meantime, melt your chocolate using a double boiler or simply a bowl on top of a pot of boiling water – on low heat. the chocolate has to melt slowly to prevent becoming lumpy or grainy.
mmm perfectly melting chocolate…
while the chocolate is melting pop your hazelnuts into a food processor (note: a food processor, not a blender)
grind away until the nuts become a bit buttery but still chunky:
add all the dry ingredients and the completely melted chocolate:
so, you’ll want to blend away until the mix is as smooth as possible – this will probably take around 15 minutes. add in a teaspoon or two of the vegetable oil while it’s going…. you won’t get it as smooth as real nutella unless you have an industrial blender.
when you’re satisfied with the smoothness let the mixture set for about an hour (put it in the fridge if you like)
… and serve with a freshly baked croissant or just eat it on it’s own …
mmmm NUTELLA!
(source: http://www.missmoss.co.za/2010/06/27/homemade-nutella/ )
There, Copy and Paste!
Thought I'd share though, hopefully making this in the next couple weeks.
You guys better try it.
Or else...
Or else what?
Exactly
