- 120g roasted and peeled hazelnuts
- 200g dark chocolate
- 150g sugar
- 140g butter
- 140g milk
- First prepare the hazelnuts. Here is a little trick i've now mastered. Boil the unpeeled nuts for 3 minutes in water with a tsp of baking soda added. The water will turn black. Then drain and plunge the nuts into cold water. They should then be much easier to peel.
- Once peeled, roast them for about 15 minutes in an oven at about 180 degrees.
- Grind the nus and the sugar in a food processor, until fine powder.
- Add the chocolate and blend.
- Melt in a glass bowl over a saucepan of simmering water with the butter and milk, until forms a paste.
- Finally transfer to jars - should make a couple of medium jars
Homemade Nutella. One can’t escape from Nutella here in italy and Le Marche. It seems a staple food in Italy and Le Marche and even turns up in a pizza at a local pizzeria! My kids and their Italian friends can’t seem to get enough of it and it is their merenda (snack) of choice.
A few years back we discovered a couple of hazelnut bushes at the edge of our garden and I wondered how to use them in the kitchen. I just took this photo (above) of buds about to burst on my hazelnut bush and hoping for a better crop this year as last year hardly had any. After experimenting with various recipes I have settled on the below one, which is pretty easy and so much better in taste and nutrition than the shop bought stuff. The most time consuming part is preparing the hazelnuts.
According to Wikipedia, the main ingredients of Nutella are sugar and palm oil, followed by hazelnut, cocoa solids, and skimmed milk. It was developed as a cheaper version of an older recipe, Gianduja,which was a mixture containing approximately 71.5% hazelnut paste and 19.5% chocolate. Mr Ferrarro developed the first nutella in the 40s and used hazelnuts as they were cheaper than chocolate but over the years the quantity of nuts to fat and sugar has decreased even further.
Thus making your own, even if you don’t have your own hazelnuts is the best way to go and a great crowd pleaser in my kitchen with those hungry kids!