It's been a dream of mine since
It seems to be that hazelnuts are to Germans what peanuts are to Americans.
In America, it's all about peanut butter. Peanut butter cups. Peanut butter filled pretzels. Peanut butter, peanut butter, peanut butter. We are in love with peanut butter.
In Germany, it's Nutella everything. Nutella on bread. Nutella on crepes. Nutella filled cereal. Nutella, Nutella, Nutella. They are in love with Nutella
And while Nutella is great, I actually prefer a more natural version of this hazelnut chocolate spread called Rigoni di Asiago Bio Nocciolata. Oh my goodness, this stuff is amazing. So creamy. So chocolaty. And, unfortunately, so pricey. Over 3 Euro a jar.
And, wow, now that I look on Amazon, it's even more expensive in the States. $11.14 for a 9 ounce jar?!?! I would NOT spend $11.14 on this stuff. Even 3 Euro is pushing it. It's good. But not eleven dollars good.
The culmination of my love for the Nocciolata, combined with my aversion to the price, combined with my plethora of hazelnuts in my nut mix, combined with the fact that I am actually not a huge fan of the actual nut itself, all of that together inspired me to carefully pick out each little hazelnut and make my own Nutella.
And so, after trekking around Frankfurt with Ms. Britney yesterday, and needing to keep her awake for at least another four hours after arriving back home, we set out on a Nutella making adventure, with surprisingly delicious results.
|This was amazing when it was still warm and liquidy!|
This recipe from David Lebovitz is the one that most closely resembled the ingredient list on the Nocciolata. We didn't have the exact ingredients that he called for, but our improvisations still turned out great.
Luis, the ultimate taste tester, showed his approval and downed two thick pieces of banana bread smothered with our creation. Please excuse my out of focus pictures.
Inspired by David Lebovitz
1 2/3 cup Hazelnuts
1 3/4 cup Whole Milk (we used a combination of 1 1/2 cup 1.5% Milk and 1/4 cup Cream)
60 grams Powdered Milk
1/4 cup Mild-Flavored Honey
6 ounces Semi-Sweet Chocolate, chopped
5 ounces Milk Chocolate, chopped
Heat oven to 350〫F or 176〫C. Spread hazelnuts in a single layer on a baking sheet and roast for 10-15 minutes, stirring a few times throughout, until they are toasted and brown. When done, wrap them in a dry, clean towel and rub vigorously to remove as much of the skins as possible (doesn't have to be perfect).
In a saucepan over medium heat, combine the milk, powdered milk and honey and bring to a boil. In a double boiler (or a bowl over a pan with water) melt the chocolates.
Grind the hazelnuts in a food processor until smooth and creamy, about 5 minutes. Add chocolate and mix well. Scrape down the sides and then add the milk mixture. Process until well combined.
Pour into two large or three medium-size jars, let cool, and then place in the refrigerator. Mixture will be runny at first (but still delicious to eat) and will firm up to a more spreadable consistency after a few hours in the fridge.
Enjoy on toast, crepes, banana bread, apples, strawberries, ice cream, pretty much anything and everything your heart so desires!