Homemade Nutella note

[rebeccmeister]

Just made a batch of homemade Nutella using this recipe, which made me wish I'd known about this method for skinning hazelnuts. Could be a handy method for other projects, too, like hazelnut brittle for the holidays.

Comments

Nutella

[jamesfduncan.livejournal.com]

Thanks so much for this!

Re: Nutella

[rebeccmeister.livejournal.com]

You're most welcome! Enjoy! :-)

[(Anonymous)]

I can vouch for the amazingness of this confection!!!

DM

[rebeccmeister.livejournal.com]

YES! And now you have the recipe. Knowledge is power, or something like that. :-)

[gfrancie.livejournal.com]

How did it turn out? A friend tried making her own (she doesn't want palm oil in the house) but she said it failed. Any tricks?

[rebeccmeister.livejournal.com]

Oh man oh man. It was DELICIOUS. It was everything anybody ever wanted from Nutella, except it makes Nutella taste like a cheap imitation full of plastic and petroleum products.

I'd have to know more about the specifics of how it failed. What I would note is that a person has to have a good food processor and experience with making nut butters in it. You really do have to blend the hazelnuts and almonds for a long while (5 minutes or more), to get them past the stage where they're just tiny nut particles and into the stage where you have a processor full of nut butter. After that's accomplished, mixing in the other ingredients is pretty simple. As Leibovitz notes, the mixture will still be a bit runny at the finish, but will firm up nicely upon refrigeration. And it's all TOTALLY worth it.

I believe the Rapunzel Organic hazelnut-chocolate spread is also free of palm oil, though it's also dreadfully expensive.