Monday ,May 14 th 2012
Nutella is a tasty delicious spread made of roastes hazel nuts,skim milk and a hint of cocoa that you can use almost in anything andit has a flavor that everybody love.
It is an older recipe that it was usually called “gianduja” that was a mixture containing approximately 50% almond and hazelnut paste and 50%chocolate and it was made on Piedmont ,Italy. Mr. Ferrero changed the recipe into a paste that would come in jar so the kids could spread it on their bread and it was called then “super cremagianduja”.1964 it was named “nutella” because of the nuts and ella to give a soft ending.
Nutella recipe was modificated 2 times because first it was a lot of pasta and the kids couldn’t spread iton their bread but finally they make an excellent and delicious recipe that everybody loves that contains almond hazelnut and a delicious chocolate.
-Yield: about 12 ounces
-2 cupswhole raw hazelnuts
-1 cup powdered sugar
-1/4 cup unsweetened cocoa powder
up to 1/4 cup vegetable or nut oil
-1/2 tsp vanilla extract
Place hazelnuts in a single layer on a shallow baking pan.Toast until the skins are almost black and the meat is dark brown, about 15 minutes.
Stir the nuts halfway through baking to ensure an even color.
Since the skin is bitter, you’ll want to discardthem. Wrap the cooled hazelnuts in a clean kitchen towel or paper towel, and rub until most of the skins have come off.. Process nuts in a food processor, scraping down the sides of the bowloccasionally, until they have liquefied, about 5 minutes. After a little while, the nuts will form a ball around the blade, and it will seem like you only have a solid mass. Keep processing. The heat andfriction will extract the natural oils, and you will get hazelnut butter.
add in the sugar, cocoa and vanilla. Slowly drizzle in enough oil to make a spreadable consistency. Since the mixture is warm,...