Nutella

Homemade chocolate-hazelnut spread is easy to make: you grind up some things in a food processor, then cook them for 15 minutes in a double boiler (or improvised one, as below). Nutella is great spread on croissants or brioche or simply eaten off the spoon. I will soon add a “crespelle alla nutella” crepe recipe to upgrade your homemade nutella from condiment to dessert status. This recipe uses more milk chocolate than dark chocolate, but I have seen others use equal quantities of milk and dark. Feel free to adjust that ratio to your liking. Try to use the highest-quality chocolate and freshest whole milk that you can find and afford.

Note: I need to update this recipe to use 110g pure hazelnut paste imported from Italy, which I use in the Gelato alla Nocciola and Gelato al Bacio. The nutella should come out much smoother and taste better.

90 g toasted hazelnuts

20 ml hazelnut oil

80 g brown sugar

150 ml whole milk

250 g milk chocolate bar, broken into small pieces

50 g 92% dark chocolate bar, broken into small pieces

1. Partially melt the chocolate in the microwave for 2 minutes. This will make the food processor’s job easier.

2. Toast hazelnuts in a pan over medium heat for five minutes, turning them often.

3. Remove skins from hazelnuts by rubbing them in your hands or in a towel.

4. Blend brown sugar in a food processor for one minute.

5. Add hazelnut oil and toasted hazelnuts. Blend for 4 minutes. Halfway through, pause and use a spatula to scrape the sides of the food processor.

6. Add one third of the milk and one third of the partially melted chocolate. Blend for a minute. Do that twice more until all is incorporated.

7. Blend the entire mixture for another 4 minutes.

8. In the meantime, prepare your double boiler or find two small pots, one fitting into the other. With the smaller pot already nested inside, add water to about 1 to 2 inches below the rim of the bottom pot.

9. Bring the water to a boil, then lower to a gentle boil.

10. Add the mixture to the inner pot.

11. Stir the heated mixture with a spatula continuously for 15 minutes, being sure to scrape the sides and bottom.

12. Remove the inner pot and let it cool for five minutes.

13. Pour your nutella into a glass jar. This recipe should yield about 2 cups. I give you permission to sample whatever is left in the pot.

14. Leave the jar open for five minutes. Then screw on the lid and store in the pantry for up to a month.