Description
Recipe courtesy gale gand. Keeps 1 month, covered, at room temperature. Try it on recipe #328906. Some nutella history: chocolate and hazelnut is a classic taste combination in northern italy, where it goes by the name of 'gianduia' (pronounced jon doo ya). Pietro ferrero, a candy maker in italy, blended the two into a spread in 1946, and the company that carries on its production says that nutella has grown to become the best-selling sweet spread in the world. For another (simpler) but lower calorie version, try recipe #328643
Ingredients
- Toasted Hazelnuts
- Vegetable Oil
- Powdered Sugar
- Cocoa Powder
- Vanilla Extract
- Milk Chocolate
Instructions
- In a food processor, grind the hazelnuts into a paste
- Add the oil, sugar, cocoa powder, and vanilla and continue processing
- Add the melted chocolate and blend well
- Strain the mixture through a fine strainer to remove any large grains of nuts
- The mixture will be thin and a little warm
- Pour into a jar to let cool and thicken slightly
- Toast until the skins are almost black and the meat is dark brown, about 15 minutes, stirring halfway through baking so ensure an even color
- Let cool, then place the nuts in a clean kitchen towel or paper towel, and rub until most of the skins have come off