Homemade Nutella

8/6/2019 Homemade Nutella

1/10

http://www.instructables.com/id/Homemade-Nutella/

Food Living Outside Play Technology Workshop

Homemade Nutellaby kazmataz on July 26, 2011

Table of Contents

Homemade Nutella ............................................................................................................

Intro: Homemade Nutella .....................................................................................................

Step 1: Gather ingredients ....................................................................................................

Step 2: Roast hazelnuts .....................................................................................................

Step 3: Chop! .............................................................................................................

Step 4: Melt Chocolate ......................................................................................................

Step 5: Bring it all together ...................................................................................................

Step 6: Done! .............................................................................................................

Related Instructables ........................................................................................................

Comments ................................................................................................................
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Author:kazmataz

I moved up to San Francisco after finishing my undergrad at UC Santa Cruz with a degree in physical anthropology. I love getting my hands dirty by taking new projects, developing unique skills and learning fun facts.

Intro: Homemade NutellaThis chocolate and hazelnut spread needs no introduction.

Step 1:Gather ingredientsTo make about 3 small jars, you will need:

7 oz ofhazelnuts1 can of sweetened condensed milk9 oz of dark chocolate1/2 cup of milk

Other materials:

food processorpanmixing bowlspatuladouble boilercans
http://member/kazmataz/http://member/kazmataz/


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Step 2:Roast hazelnutsOn a medium flame, dry roast your hazelnuts for about 10-15 minutes. The nuts should smell toasty, not burnt.

Once done, set aside and let cool completely.


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Step 3:Chop!Place hazelnuts in food processor and pulse away. This step takes some time, but you'll be done once the hazelnuts have the texture of peanut butter.

Step 4:Melt ChocolateIn a double boiler, melt the chocolate until smooth and just melted. You can add a pinch of salt here if you wish. Remove from heat, and pour into a mixing bowl.

Add sweetened condensed milk and mix thoroughly. Mmm, just look at those sweet tasty swirls.


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Step 5:Bring it all togetherNow pour your hazelnut butter into your chocolate mixture, and combine. You will have a very thick dough-like chocolate mixture. Add tiny pours of warm milk until youreach your desired consistency.

Step 6:Done!Take your Nutella through another round in the food processor if you wish, just to smooth things up a bit. Pour into your jar (or right into your mouth), and enjoy!

Pairs well with just about everything.


6/10


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Comments

41 comments Add Comment

Shanti Mama says: Jul 29, 2011. 12:42 AM REPOther kinds of nuts?Has anyone tried this with peanuts, cashews, whatever? Living in Kathmandu, hazelnuts are hard to come by and, when I do find them, VERY pricey.Suggestions?

camarcia says: Jul 28, 2011. 10:13 AM REPadd some chili powder to it and you got something good
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Shanti Mama says: Jul 28, 2011. 11:55 PM REPWhat an absolutely FABULOUS idea. My kids love chocolate with the chili flavoring.If I double the recipe, but don't double the sweetened condensed milk, I can lower the overall sugar content. Will mess with this.THANK YOU!

TendoQueen says: Jul 28, 2011. 10:51 AM REPOh, wow, now you're talkin'! That sounds amazing! :O

tzsch says: Jul 28, 2011. 9:58 PM REPWhoo hoo! Can't wait, have never loved this site more than now.

I grew up on another brand called Merenda.Thought I would just give it a shout out.

vgavrich says: Jul 28, 2011. 6:43 PM REPLook delicious, I'll definitely try this one! But I gotta say its a bit of a bummer that this doesn't seem to be canning, I would love to make it in a large batch ahave it be shelf stable.

AgeDeGlace says: Jul 28, 2011. 7:22 AM REPI'd like to say "Merci" as I am french and really appreciate the stuff. The way they advertise it today on TV is all about nostalgia and (as almost 40 years oldwe tend to buy the same for our kids now BUT they have changed to original recipes with all kinds of chemicals and above all, the cheap and dirty palm oil

Here is my question, why, in hell, is there no real competitors for that ???

regards from Paris

Mike, already in the kitchen !!!

TracyLou says: Jul 28, 2011. 5:35 PM REPRe: competitors for Nutella - Kroger has a store brand that is excellent, in both creamy and chunky varieties. I love it with my (peanuts only) peanutbutter, which Kroger finally started carrying, too.

PlanetaryGear says: Jul 28, 2011. 8:15 AM REPacidity is the most important thing for a shelf stable item after opening. Perhaps the chocolate is acidic enough to keep botulism from growing, but how canyou possibly tell. For canning and storage of stuff you simply dont mess with the recipe or you die. This recipe was not designed to be canned and is notcooked in the jar to kill bugs. Just put it in the fridge, it will melt over warm toast or anything and be just as delicious and also safe!

tcge08 says: Jul 28, 2011. 1:59 PM REPBotulism needs an anaerobic environment to grow. It's commonly found in soils. We eat it all the time but it never gives us any harm because there'salways oxygen and/or acid to keep it at bay...that is until you put it in a low-acid low-oxygen environment like a jar full of, say carrots or peas.

Most of the bacteria that spoil foods are not harmful to us (although they make the food inedible) because they grow at lower than body temp. The onethat grow at body temp (i.e. E.coli) are the the ones that are bad. However, in the case of botulism, it's not the bacteria that are bad, it's the toxin theyrelease as they die that is, well, toxic.

I'd keep this recipe on the shelf without worry, only because it would only last a few days before it was one!

EToft says: Jul 28, 2011. 7:21 AM REPI gotta say...I am looking forward to trying this!

If I remember my "food science" correctly (my mother is a Home Ec. teacher), the sugar itself is a fairly effective preservative especially if the water contenis kept low. When bacteria encounters a very low moisture, high sugar environment, osmotic pressure essentially sucks the life (moisture) out of the bacterI believe that the condensed milk (~40% water) is already at a high enough sugar concentration to stave off bacteria for a short while if stored in a clean tigopaque container...a few days possibly.

This is evident in opened, shelf stored syrup and jelly for example...though in both cases they keep for longer periods in the fridge.

That said, I would not use milk of any kind to "thin" the recipe if I wanted to keep it a room temp. That is probably also why the commercial product uses oi

would also bet that the commercial recipe uses milk solids (powdered milk) and has a very low moisture content.

You might also consider adding some honey as well...it has natural anti-microbial properties.

But the best advice is...if in doubt refrigerate it. Even the commercial product will last longer in the fridge.

katmckee says: Jul 28, 2011. 1:24 PM REPthanks Etoft, this was a very awesome instructive comment!!
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8/10


HollyHarken says: Jul 28, 2011. 8:24 AM REPSince this is basically a ganashe I would suggest that you pulse the chocolate with the hazelnuts, boil the sweetened condensed milk and pour it into thefood processor and mix it all together. Sterilize your jars and lids in boiling water for 10 minutes and pour the hot "nutella" into the hot jars, seal andrefrigerate. You can add Hazelnut oil to help thin it down instead of milk. That will help extend the shelf life. I would also suggest freezing any jars that youdon't wish to consume to help keep it stable longer.

I've read somewhere that using chips in place of chocolate bars can cause problems in that the chips are designed to hold their shape in the oven whilebaking cookies. Yes they will melt in a double boiler or microwave. It has something to do with the hardness of the finished product though I can't remembewhat it is. Also some of the cheaper chocolate chips have palm oil in them so stick with a good brand of chocolate.

I am lucky in that I can buy my Nutella locally in a Polish food market. I have no idea of the ingredient list as I can't read Polish. I don't know if it has palm oin it or not.

I am lookin forward to makin my own Nutella with your recipes and my su ested chan es.

raffordhayden says: Jul 28, 2011. 12:21 PM REPHolly ~ Try this for translating:

http://translate.google.com/

You can choose from several languages and make sure you're not eating something you don't want to! :)

Wheatridge says: Jul 28, 2011. 11:12 AM REPThanks for this recipe. My daughter says she is going broke keeping my grandchildren filled up with Nutella. They are coming for a visit and will be surprisewith what I have made. Thanks again......

matt_and_nick says: Jul 28, 2011. 10:32 AM REPi bow to you.

lexaivlev88 says: Jul 28, 2011. 9:36 AM REPThank you!http://xn--80aawjislm8cyd.com.ua/

mikeasaurus says: Jul 27, 2011. 1:30 PM REPI'll be smearing this over everything, some may even make it into my mouth.

marymac says: Jul 28, 2011. 6:56 AM REPUsing a spoon will save you a lot of trouble!

Electroinnovation says: Jul 28, 2011. 9:21 AM REPI second that! :D

Handyjohn says: Jul 28, 2011. 8:45 AM REPIf you want to make a non-dairy version, use soy creamer (double thick soymilk) in place of the condensed milk. If you can find it, maybe use a vanilla soycreamer - that has some sugar added. Use regular soy milk in place of the regular milk. I would recommend against using rice milk. That is VERY watery adoesn't have much in it aside from a little sugar while soy milk has proteins & fat and is similar to dairy milk.

If you ever get to travel in Asia (I'm thinking Indonesia and Thailand where I've been) there is a product there called Crumpies that is basically non-dairyNutella.

Thank you for this Instructable - I've often thought of making my own (non-dairy) Nutella and now my excuses for delay are gone.

fzxdf5 says: Jul 28, 2011. 8:16 AM REP

mmm Ganache!

mideon13 says: Jul 27, 2011. 11:34 AM REPJudging by the materials used, is this shelf stable? The milk used indicates that this requires refrigeration. Is this the case, or can I store it in my pantry?

ironsmiter says: Jul 27, 2011. 2:01 PM REPif you start with soy or almond milk, instead of dairy...AND you use proper sanitation techniques.It SHOULD be safe to store in a cool pantry for a short while(months?).Basically, you can treat a non-dairy version similar to any other home-canned product. Is it recommended? no.

The best plan is to refrigerate the product, and consume in a short period of time, after making it.
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9/10


The distinct lack of preservatives in the original recipe, and the use of dairy milk,would make refrigeration a definite MUST.

Thanks for the recipe though! Like homemade organic peanut butter, but better.Now, all that is left is to figure out if the price of hazelnuts and chocolate + time and effort outweighs the price of a jar of Nutella - preservatives.

spark master says: Jul 28, 2011. 7:25 AM REPironsmiter says:if you start with soy or almond milk, instead of dairy...AND you use proper sanitation techniques.It SHOULD be safe to store in a cool pantry for a short while(months?).

eerrr if you use soy milk it will taste like crap, and if you use almond milk it might be interesting but may not taste like nutella. (could be nicer actualeven if nutella like bacon, was gods gift to the masses). The beauty of this is you can make it in smaller batches once you get it right (for your tasteand always have the stuff on hand to make it.

this would be awesome cake icing or filling

mmmmmmmm

nutella mmmmmm

dominic0012 says: Jul 28, 2011. 6:31 AM REPThe only thing about that is if you look at the ingredients in a jar of Nutella, when you get to the hazelnuts, its at 13%. Above that (so it's more than13%) is vegetable oil and sugar. It's contents show it contains 31% fat, 10.3% of which is saturated. I would imagine that would be considerablyhigher than this recipe due to the vegetable oil content that's not here.What price for "healthier" ingredients? I'll go with this.BTW, I don't see any preservatives in the jar version either.

\well done, nice one

Alex Ribeiro says: Jul 28, 2011. 7:20 AM REPYou just said everything!

kazmataz says: Jul 27, 2011. 11:39 AM REPI'm going to go ahead and suggest playing it safe and storing it in the fridge.

Another option is just to eat the whole jar in one go :)

matt_and_nick says: Jul 28, 2011. 10:38 AM REPlol i just eat it straight. never does seem to last long at my house anyways. :)

venecha says: Jul 28, 2011. 9:48 AM REPI like this idea best! *grin* Great instructable! I've often wondered how this would be to make. Believe me, once made in my house, the contentswould not last long no matter where it is stored.

spark master says: Jul 28, 2011. 7:27 AM REPAnother option is just to eat the whole jar in one go :)

now we cook'n wit gas!!!!! *

*(buggs b. bunny, in pot or in stove as elmer tries to cook his grits)

Alex Ribeiro says: Jul 28, 2011. 7:11 AM REP;)

7 oz of hazelnuts = ~200 g9 oz of dark chocolate = ~250g

Thank you!

jmiksanek says: Jul 28, 2011. 7:10 AM REPThis looks fabulous. I love nutella and like the idea of this version that's a little more hazelnut intense. You've also inspired me to instructable something neNice work!
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10/10


JayneS says: Jul 28, 2011. 7:02 AM REPNutella : The weapons Grade Chocolate

This should be under the Geneva convention . I Love it.

splazem says: Jul 27, 2011. 6:49 PM REPThis chocolate and hazelnut spread needs no introduction. Hilarious! I love nutella, and I can't wait to make my own (cause it's really expensive)!

sunshiine says: Jul 27, 2011. 4:33 PM REPThanks so much for sharing your hard work! Nice ible!

n0ukf says: Jul 27, 2011. 11:22 AM REPDouble BROILER? Broiler is the top element in your oven. This is a double BOILER.

kazmataz says: Jul 27, 2011. 11:30 AM REPWhoops, good catch. Changed!

annahowardshaw says: Jul 27, 2011. 2:19 PM REPQuick FYI, it is listed as 'broiler' under 'Other Materials' as well.

angelabchua says: Jul 27, 2011. 11:23 AM REPsave me some!

Nicola Tesla says: Jul 27, 2011. 11:21 AM REPvoted!
http://www.instructables.com/id/Homemade-Nutella/?utm_source=pdf&utm_campaign=comments#DISCUSShttp://www.instructables.com/member/Nicola+Tesla/?utm_source=pdf&utm_campaign=commentshttp://www.instructables.com/member/Nicola+Tesla/?utm_source=pdf&utm_campaign=commentshttp://www.instructables.com/id/Homemade-Nutella/?utm_source=pdf&utm_campaign=comments#DISCUSShttp://www.instructables.com/member/angelabchua/?utm_source=pdf&utm_campaign=commentshttp://www.instructables.com/member/angelabchua/?utm_source=pdf&utm_campaign=commentshttp://www.instructables.com/id/Homemade-Nutella/?utm_source=pdf&utm_campaign=comments#DISCUSShttp://www.instructables.com/member/annahowardshaw/?utm_source=pdf&utm_campaign=commentshttp://www.instructables.com/member/annahowardshaw/?utm_source=pdf&utm_campaign=commentshttp://www.instructables.com/id/Homemade-Nutella/?utm_source=pdf&utm_campaign=comments#DISCUSShttp://www.instructables.com/member/kazmataz/?utm_source=pdf&utm_campaign=commentshttp://www.instructables.com/member/kazmataz/?utm_source=pdf&utm_campaign=commentshttp://www.instructables.com/id/Homemade-Nutella/?utm_source=pdf&utm_campaign=comments#DISCUSShttp://www.instructables.com/member/n0ukf/?utm_source=pdf&utm_campaign=commentshttp://www.instructables.com/member/n0ukf/?utm_source=pdf&utm_campaign=commentshttp://www.instructables.com/id/Homemade-Nutella/?utm_source=pdf&utm_campaign=comments#DISCUSShttp://www.instructables.com/member/sunshiine/?utm_source=pdf&utm_campaign=commentshttp://www.instructables.com/member/sunshiine/?utm_source=pdf&utm_campaign=commentshttp://www.instructables.com/id/Homemade-Nutella/?utm_source=pdf&utm_campaign=comments#DISCUSShttp://www.instructables.com/member/splazem/?utm_source=pdf&utm_campaign=commentshttp://www.instructables.com/member/splazem/?utm_source=pdf&utm_campaign=commentshttp://www.instructables.com/id/Homemade-Nutella/?utm_source=pdf&utm_campaign=comments#DISCUSShttp://www.instructables.com/member/JayneS/?utm_source=pdf&utm_campaign=commentshttp://www.instructables.com/member/JayneS/?utm_source=pdf&utm_campaign=comments

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