Chocolate and hazelnuts sounds like a match made in heaven. And it is, but despite this, and despite the fact everyone raved about the chocolate hazelnut spread that is Nutella, it was a craze that happily passed me by.
I had tried it one, the supermarket Nutella that is, and found it far too sweet, and despite containing my favourite ingredient, chocolate, it wasn’t enough for me to want to eat it again. That is until I made my own Nutella, and boy is it good.
It is amazing how a few humble ingredients come together to make something so utterly delicious. In this case hazelnuts, milk, chocolate and honey, along with a sprinkling of sea salt. That’s it. No preservatives, no rubbish, just simple delicious ingredients…the way food should be.
Smear it on a slice of fresh bread, toast, cookies, swirl it through ice cream, or add it to smoothies. Its all good. And next week I’ll be back with a couple of recipes in which you can use your batch of homemade nutella, that is if you don’t eat it all first!
- 180 g hazelnuts 1 1/2 cups
- 300 ml milk or your favourite nut milk 1 cup plus 3 tbs
- 3 tbs honey
- 150 g dark chocolate melted, 5 1/4 oz, semisweet
- 75 g 70% cocoa chocolate melted, 2 1/2 oz
- pinch of sea salt flakes
- Preheat the oven to 160 celsius (320 fahrenheit) and place the hazelnuts on a baking sheet and roast for 10 minutes. Remove from the oven and place in a clean tea towel. Leave to cool for a couple of minutes before rubbing vigorously to remove the skins. Don't worry if some of the skins refuse to come off, just remove what you can.
- Place the nuts in a food processor and process to make a smooth paste.
- Place the milk and honey in a saucepan over a medium high heat and bring to a boil. Add the milk to the nut paste while the food processor is running. Occasionally stop to scrape down the sides of the food processor to ensure everything is well combined.
- Add the melted chocolate and salt and process until smooth. Place into sterilised jars and refrigerate for up to 1 week!
Don't worry about the fact that the nutella looks very liquid. It will set in the refrigerator.
I've used dark chocolate here. A mixture of regular dark chocolate and 70% cocoa dark chocolate, but if you prefer milk chocolate, feel free to use that instead.