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Homemade Nutella

Nutella is one of our favourite bread spread! I am sure it's the same for most of you too!

However Nutella might not be the "healthiest" spread to have, due to some ingredients used, such as palm oil, emulsifier and high content of sugar.

I had been wanting to make this for the longest time ever, but always procrastinated because I needed to blend the hazelnuts.

The other day I bought a jar of pure hazelnut paste from Baking Blocks, so I thought: why not make it now!

Homemade Nutella - Recipe adapted from Splendid Table
-  8 tbsp hazelnut paste or 1/2 cup hazelnuts
-  170g milk chocolate
-  1 tbsp coconut oil or canola oil
-  1.5 tbsp icing sugar
-  1.5 tbsp unsweetened cocoa powder
-  1/4 tsp vanilla extract
-  1/2 tsp salt

1.  If you are using raw hazelnuts, preheat your oven to 175C. Spread the hazelnuts in a single layer on lined baking tray. Toast in the oven for about 12 mins or until they have browned a little. Wrap them in a clean kitchen towel and rub vigourously to remove the loose skin. Let cool completely.

2.   Melt chocolate over bain marie (double boiler). Stir until smooth and let cool completely.

3.   Grind the hazelnuts in a food processor until a paste is formed.

4.   If you are using the hazelnut paste, skip step (3). Add in oil, sugar, cocoa powder, vanilla and salt into the hazelnut paste. Stir (or process if you are using the food processor) until smooth. Add melted chocolate, stir well.

5.   The nutella paste might look a little runny, but it will thicken up as it cools. Empty nutella paste into clean jar(s) and let it cool to room temperature. You can keep in the fridge, but you would need to let it stand to room temperature as the nutella paste will firm up in the fridge. 

-  I split the nutella into different jars in smaller qty, as I keep them in my fridge, so when I need to use it, I do not need to let it stand at room temperature for too long.

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