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Home-made Nutella has always been my cue, but after trying it a couple of times and not getting a satisfying result, I gave up the idea of ​​trying again. Then last week the girls in the office invited me to try again, we studied the various recipes proposed on the internet well and we made a first attempt to get our nutella housewife which was followed by a second, what you see below, of perfecting, and of which I am very satisfied. I would be a liar to tell you that my homemade nutella is the same as the original, the smell is definitely that, but you can taste the nutty flavor and then there’s another big difference … it doesn’t contain oil palma;] So this morning is a very delicious and very delicious hazelnut cream, similar to my beloved nutella but definitely more healthy and preservative free and when I prepare the snack for Elisa now, I’m more serene. If you want to try your hand at making homemade nutella, you can start with this recipe and then let me know if you have made changes or additions, keep in mind that you can keep it in the pantry and with this heat it is better to consume it within a week but I doubt that you will be able to make it last so long;] I now have to leave you and plan my new work week, I wish you a sweet Monday and read you later: *

 

  • Ingredients for 1 jar:

 

  • Preparation: 20 min
  • total: 20 min

Bimby version Bimby version

 

Method

How to make homemade nutella

 

Toast the hazelnuts in a saucepan for a few minutes, shaking them from time to time.

When they are well toasted, place them in the mixer while they are still hot and begin to blend.
Once in a while interrupt to collect the pieces from the edges with a spatula and not to overheat the appliance too much.

After a few minutes, the hazelnuts will begin to release their oil and turn into paste.

Once you have a nice pasty cream, add the sugar and blend it again for a few minutes to mix it.

Then transfer the mixture into a bowl, add the cocoa and incorporate it into the mixture.

Then slowly add the oil and the vanilla essence.

Finally, melt the milk chocolate in a saucepan.

Once melted, add it to the wire mixture, stirring with a spatula.

 

Mix well, until a smooth and homogeneous cream is obtained.

Now transfer the hazelnut cream to a glass jar, close well with the lid and refrigerate for about 2 hours.

Once you reach the right consistency, you can keep your wonderful homemade nutella, well closed, in the pantry.

 

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