Homemade Nutella Chocolate Hazelnut Spread Food

HOMEMADE NUTELLA (CREAMY CHOCOLATE-HAZELNUT SPREAD) RECIPE

Steps:

• To Make the Brittle: Lightly grease a half-sheet pan and set aside. Combine water, golden syrup or corn syrup, sugar, salt, and prepared hazelnuts in a 3-quart saucier over medium heat. Scrape and stir with a heat-resistant spatula until sugar has dissolved and the candy begins to bubble around the edges, about 5 minutes. If this takes substantially more or less time, this is simply an indication that the heat level needs adjustment due to equipment variation.
• Continue cooking and stirring until the candy darkens to a tawny amber or foxy brown, registering between 320 and 340°F (160 and 171°C) on a clip-on digital thermometer, about 10 to 12 minutes more depending on the desired temperature. (The risk of error is high with handheld thermometer styles, so be sure to use a clip-on.) For more delicate caramel notes and a cleaner hazelnut flavor, stop at the low end of that range; for a bolder, bittersweet flavor, aim for the higher end of the range.
• Remove from heat, then immediately stir in baking soda, folding with the heat-resistant spatula until the candy is evenly foamy, then pour onto prepared sheet pan. Cool to room temperature, then proceed immediately to the next step. If the candy is allowed to sit out for extended periods of time after cooling, it will turn tacky and soft. Alternatively, wrap the cooled candy tightly in plastic and store in an airtight container for up to 1 week at cool room temperature or for several months in the fridge or freezer.
• To Make the Chocolate-Hazelnut Spread: Break the brittle into pieces and transfer to the bowl of a food processor. Pulse several times to pulverize the candy, then let food processor run continuously until the brittle transforms into a thick, peanut butter-like paste. This typically takes between 3 and 5 minutes, but that range can vary substantially depending on the size and power of the machine.
• Add cocoa powder and process until well distributed. With the machine still running, pour in melted chocolate, along with roasted-hazelnut oil. Scrape the blade and bowl, particularly around the bottom and in the corners, then continue processing until homogeneous and relatively smooth.
• Pulse food processor while drizzling in remaining water in a steady stream. Process only as needed to incorporate the water and create a smooth and silky spread, as over-processing can break the emulsion. Transfer to an airtight container and store up to 1 month at cool room temperature or several months in the fridge. As is, the spread can be used over toast, crepes , and waffles ; as a thin layer of cake or cupcake filling; as a filling for a fresh-fruit tart; or as a fudgy ice cream swirl , among other uses.
• Troubleshooting: While adding water in the last step, excess processing may break the emulsion. Should this happen, additional water can be pulsed in as needed to restore the emulsion. This will salvage the spread and prevent waste, but its softer consistency and higher water content may make it unsuitable for some applications.

HOMEMADE NUTELLA RECIPE

Steps:

• Toast the hazelnuts at 375°F for 10-12 minutes until fragrant & the skins split
• Place the warm hazelnuts in a kitchen towel and rub vigorously to remove some of the skins (not all of them will come off).
• Transfer to a food processor (while warm) and puree into a paste (like thick peanut butter).
• Melt both types of chocolate chips in the microwave (on 70% power) until smooth, about 1 minute.
• Add in powdered sugar. With the food processor running, slowly add the melted chocolate to the ground nuts (scrape the sides if required). Continue processing until smooth. Add oil to reach desired consistency (optional).
• Pour the mixture into a jar/container (it will thicken slightly upon cooling).

HOMEMADE NUTELLA (CHOCOLATE HAZELNUT SPREAD)

Steps:

• Melt the dark chocolate in a double boiler over simmering water.
• Once chocolate is melted, remove from stove and stir in the hazelnut butter, cacao powder, honey, vanilla, salt, coconut oil and water or milk with a spoon.
• Store in an airtight container.

GIANDUIA (GIANDUJA) (NUTELLA) (CHOCOLATE HAZELNUT SPREAD)

Steps:

• Heat an oven to 150c (300f)
• Roast the hazelnuts for about 7 minutes and then roll them together between a teatowel to remove the skins, if you cannot get the skin off some you may need to bake them a little more but do not burn them, it is important to get almost all of the skin off the nuts.
• In either a coffee blender, spice blender, small food processor or blender add the skinned nuts and blend until you have a very fine powder, the more fine the better.
• Add in the oil and powdered sugar and blend thoroughly.
• Melt the chocolate either in a double boiler, or a microwave at 50% power for 1 minute, stirring and remicrowaving for 30 seconds at a time until it is completely melted.
• Add the hazelnut mix to the chocolate mix and stir in thoroughly, the mix will keep in the fridge for several weeks.

HOMEMADE NUTELLA

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or silicone baking mat. Place hazelnuts on the sheet. Roast for 12 to 15 minutes. Watch them after the 10th minute if they are not browning too fast.
• Remove from the oven and transfer onto a clean kitchen towel. Let cool until safe to the touch.
• When cooled, gently rub the nuts with the towel until the skin comes off.
• Place nuts in food processor and process until finely ground. Scrape the sides of the food processor bowl as needed.
• Process nuts until the start to liquify. It can take about 5 minutes. Stop the food processor as needed to scrape the sides of the bowl.
• Add powdered sugar and cocoa. Mix until well combined.
• With the food processor running, drizzle in the oil and vanilla. Process until smooth.
• Add the salt and process for 5 seconds.
• I added the chocolate chips are this point and processed until it all comes together. You may need to add more oil if the mixture clumps up.
• Scrape the spread into a clean jar. Store in refrigerator for up to 1 month.
• If using coconut oil, you may need to let the spread sit on the counter to soften before using.

HOMEMADE NUTELLA

Steps:

• Place the hazelnuts (with or without skin) on a cookie sheet and toast in a pre-heated oven at 350F (180C) for about 10 minutes then move them immediately to a clean bowl. Do not leave them on the cookie sheet or they will continue to bake and you could end up with burnt hazelnuts.
• In a small pot add the chocolate (broken into pieces), butter and milk, heat on low until chocolate has almost melted remove from heat and stir until smooth. Let cool slightly.
• In a blender or food processor add the hazelnuts, brown sugar and salt, blend for about 15 minutes then add 1 tablespoon of the chocolate mixture and continue to blend until mixture becomes almost creamy but with still some crunchy crumbs, this should take approximately 20-30 minutes (maybe more) turning the blender/food processor off and on and scraping the sides with a spatula as you blend.
• Once the hazelnut mixture has become creamy add a little of the melted chocolate mixture and blend again until creamy, add half of the remaining chocolate mixture and blend, add the remaining chocolate and again blend until mixture is very creamy. Pour into sterilized jars and refrigerate for at least 30 minutes for the Homemade Nutella to thicken. Enjoy!

HOMEMADE CHOCOLATE-HAZELNUT SPREAD

Steps:

• Preheat the oven to 350 degrees F. Place the chocolate chips in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Cool to room temperature.
• Grind the nuts in a food processor until pasty (the nuts will be stuck to the sides of work bowl), 1 minute. Scrape down the bowl with a rubber spatula. Add the condensed milk, honey and salt. Blend well, scraping down the bowl as needed. Add the cooled chocolate and pulse until combined. Transfer the spread to a small bowl.
• Serve with the toasts and sliced fruit. Cook's Note: The chocolate can also be melted in a microwave. Microwave the chocolate chips in a small microwave-safe bowl in 15-second intervals until the chocolate is very soft. Stir until melted and smooth.

NUTELLA - CHOCOLATE-HAZELNUT SPREAD (CARAMEL BASE)

Steps:

• Preparation: Line a baking sheet with foil. Preheat oven to 350 degrees F.
• Make the caramel: Combine the sugar and water in a 3- to 4-cup saucepan. Do not stir again during the cooking. Cover and bring sugar and water to a simmer over medium heat. Uncover and wipe down the sides of the pan with a wet pastry brush or a wad of paper towel dipped in water. Cover and cook for 2 minutes, or until the sugar is completely dissolved. Uncover and cook until the syrup turns a pale amber. Test by spooning a drop or two of the syrup onto a white saucer. Swirl the pan gently, continuing to cook and test the color until the syrup darkens to a medium amber color.
• Pour the caramel immediately onto the lined baking sheet. Tilt sheet to spread caramel as thinly as possible. Let harden completely, about 15 minutes.
• Toast the nuts: Meanwhile, place hazelnuts in a single layer on a shallow baking pan. Toast in the oven until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking to ensure an even color.
• To get rid of the bitter skins, wrap the cooled hazelnuts in a clean kitchen towel or paper towel. Rub until most of the skins have come off, but don't worry if some remain.
• Make the nut butter: When the caramel is completely cool, break it into pieces and pulverize in a food processor. Try to get the caramel as fine as possible at this stage (it won't get finer once you add the nuts).
• Add the nuts and process until they have liquefied, about 5 minutes. Scrape down the sides of the bowl occasionally. Be patient; the nuts will go from a fine meal, to forming a ball around the blade, to nut butter. Add the cocoa, vanilla and salt and process until smooth.
• Transfer the spread to an airtight container, and store in the refrigerator for1-2 months. For best results, stir the chocolate-hazelnut spread before using.