NUTELLA MADE FROM SCRATCH

Dark Chocolate:

175gr roasted, skinned hazelnuts

300gr dark chocolate

2 tabls icing sugar

2 tabls oil (flavourless or mild tasting oil)

1 tabls cocoa powder

1 tsp vanilla extract

A pinch of salt.

Have jars ready, this recipe yields 500ml of Nutella.

Place the chocolate in a heatproof bowl over a pan of simmering water (make sure the base of the bowl  doesn’t touch the water) and stir until the chocolate is melted and smooth. Alternatively use the microwave oven, make sure to stir each time it is remove from the microwave.

In a food processor add the roasted skinned hazelnuts and grind until it becomes small particles. While the blades are turning, add the sugar, oil cocoa and vanilla, add a pinch of salt. Process until smooth, scraping down the sides as necessary. Then remove the lid and add the melted chocolate and process.

Pour into the prepared jars while it is still warm and liquid. The Nutella firms when cooled, so it is easier to place it in the jars and remove the air bubbles when it is liquid. Gently tap the jars against the counter to remove air bubbles and put on the lids.

White Chocolate:

175gr roasted, skinned hazelnuts

300gr white chocolate

2 tabls oil (flavourless or mild tasting oil)

1 tsp ground ginger (you can also use ground cinnamon or other spices)

A pinch of salt.

Us the same method as above although you will be omitting the sugar and cocoa and adding ground spice of your choice.

This recipe is Courtesy of Not Quiet Nigella.