I haven’t come across a person who does not like Nutella (me included) and it would sneak in the cart during our grocery shopping. But, recently I have started to check the ingredient label of all the packaged food we consume, to be more aware of what we are putting in our body. Nutella is a chocolate hazelnut spread but I was shocked to find that the main ingredients comprises of sugar and palm oil. Yes it’s true . . . You can read more about it here and here.
I did not want to continue eating such unhealthy stuff when it is so easy to make you own at home and it’s healthy too. Homemade food allows you to have more control over the ingredients, the taste is authentic and it’s free from artificial preservatives and additives. I used it as frosting on my chocolate beet cupcake.
1/2 cup roasted and skinned hazelnuts
50 gms melted dark chocolate
A generous pinch of salt (I used Fleur De Sel)
2 tbsp honey
Roast the nuts till golden brown and fragrant.
Remove skin. Use freshly roasted nuts to make butter. Do not use previously roasted nuts . . . . you will end with mess only.
Put in mixer jar (I used small chutney mixer jar) and process. It will get powder in few seconds . . . keep processing . . . . and processing for about eight to ten minutes. The nut transforms itself from powder to blobby mess and then with further patience finally it releases oil and transforms into luscious butter which would be almost liquid consistency, but don’t worry, it’s how it should be.
Remove the nut butter into a container.
Add salt, melted chocolate and mix well. Lastly add honey and mix well. The consistency of butter changes after the addition of honey and now it should look like soft spreadable butter.
This homemade Nutella stayed well for two weeks at room temperature in Mumbai.
- Always use freshly roasted nuts. Almost slightly warm to touch.
- Adding sweetener to hazelnut butter makes it firmer.