The thing I don’t like about Nutella is the claggy palm oil sensation in your mouth. Making this at home means you know exactly what’s going into it.
Makes 2 x 200g jars
200gwhole hazelnuts, from Italy if you wishshelled
2tbspgroundnut or hazelnut oil
1tbspunsweetened cocoa powder
3/4tspsea salt or vanilla salt
1 Preheat the oven to 180/Fan 160/350F.
2 Place the hazelnuts in a single layer on a baking sheet and toast them in the oven for 5–10 mins, watching that they don’t burn. Remove from the oven and carefully rub off the papery skins using a rough tea towel. Leave to cool.
3 Melt the chocolate in a bain-marie or in a bowl in short bursts in the microwave (on full power).
4 Grind the toasted hazelnuts with the remaining ingredients in a blender until they form a paste, adding the melted chocolate. The paste will thicken as it cools.
Home made Nutella will keep for up to a month in an airtight container in the fridge.
Homemade ‘Nutella’ will keep for up to a month in an airtight container in the fridge.