I don't think I will ever buy Nutella again.
(Except if I get to lazy!)
This stuff tastes amazing.
It's very chocolate-y, nutty, and has a great consistency.
I used my KitchenAid Blender to do the job because I doubled the recipe.
Wow, did it turn out smooth.
I've made it before here.
And I confessed the problem of it turning out a bit grainy.
Not with a high-power Blender.
It tastes phenomenal, I know what's in it and it's perfect as a D.I.Y. gift.
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Homemade Nutella
100g chocolate (or any chocolate you prefer, I chose semi-sweet chocolate)
100g hazelnuts
50g almonds
80g powdered sugar (60g when using milk chocolate)
pinch of salt
30g cocoa powder
3 tbsp hazelnut oil
Roast hazelnuts and almonds for around 10 minutes in a 200 degree celcius hot oven.
Let cool, then remove skins, as far as possible.
Melt chocolate, set aside.
In a food processor, grind the nuts until they are very fine, and they start to release their fat (the mixture will get a "smeary" look).
Add powdered sugar, cocoa powder and salt.
Add melted chocolate.
Blend well.
Then add vegetable oil, one tablespoon at a time, blending well after each addition.
Fill nutella into glasses.
Store extras in fridge, the other may be stored at room temperature for 1-2 weeks.
If it even lasts that long!
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Ich glaube nicht dass ich je wieder Nutella kaufe.
(Ausser ich bin richtig faul!)
Dieses Zeug ist der Wahnsinn.
Es ist äußerst schokoladig, nussig und hat zudem noch eine tolle Konsistenz.
Ich habe meinen KitchenAid Mixer dafür benutzt, da ich mehr Power für das doppelte Rezept benötigte.
Ui, ist die Creme schön glatt geworden.
Ich habe es schonmal hier gemacht.
Und ich habe das Problem der etwas grissligen Textur angesprochen.
Aber kein Problem wenn man einen starken Mixer hat.
Es schmeckt phänomenal, ich weiss genau was rein kommt und es ist das perfekte D.I.Y. Geschenk.
...
Homemade Nutella
100g Schokolade (die deiner Wahl, ich habe mich für Zartbitter entschieden)
100g Haselnüsse
50g Mandeln
80g Puderzucker (nur 60g wenn du Vollmilch Schoki benutzt)
Prise Salz
30g Kakao
3 Eßlöffel Haselnuss Öl
Roast hazelnuts and almonds for around 10 minutes in a 200 degree celcius hot oven.
Let cool, then remove skins, as far as possible.
Melt chocolate, set aside.
In a food processor, grind the nuts until they are very fine, and they start to release their fat (the mixture will get a "smeary" look).
Add powdered sugar, cocoa powder and salt.
Add melted chocolate.
Blend well.
Then add vegetable oil, one tablespoon at a time, blending well after each addition.
Fill nutella into glasses.
Store extras in fridge, the other may be stored at room temperature for 1-2 weeks.
If it even lasts that long!
