Updated: Mar 26
I admit that I was once obsessed with Nutella. I know it is very unhealthy even tho I and my daughters love it. We spread on toast almost every morning. It came to the point when I realized how much sugar was used to make a jar of Nutella. You can see the image below (from Google). I decided to do the right thing and ban Nutella in my household.
True facts about Nutella...
I even did a breakdown of the ingredients listed on Nutella...
It is frightening the ratio between chocolate and hazelnuts to the amount of oil and sugar. By educating myself and my daughters, we made up our minds that we would rather make our own Nutella from scratch.
It is really simple and quite cost-effective too. All we need is a food processor and no more than 7 natural ingredients. It also takes about less than 45 mins to put everything together. Yes, we do not use any sugar. We used pure honey instead; you can use any other natural sweeteners if desired. Maple syrup works really well too.
Do not expect the same sugary explosion, you are not gonna get it here. It is also not as glossy and smooth as compared to Nutella. You will need a conche to create that shine and texture. Maybe in the future, if I can afford it, I will invest in 1 so I can show you lovely people how it is done. In the meantime, let's get started with the recipe.
(Make about 500ml)
High Quality 70% Dark Chocolate Preferably Valrhona or Callebaut, 150g
Whole Milk, 200g
Milk Powder, 30g
Pure Honey, 20g
Sea Salt, Pinch
Preheat oven to broil setting.
Transfer hazelnuts onto a baking tray and broil for about 10 to 15 mins or until the skins start to blister.
Remove from oven and set aside to cool down slightly.
Transfer the roasted hazelnuts onto a kitchen towel.
Rub the hazelnuts to remove the skins as much as you can.
Transfer the hazelnuts into a food processor.
Blitz until fine paste forms.
Melt chocolate on a double boiler and set aside.
In a sauce pot over medium heat, add milk, milk powder and honey.
Stir to combine well.
Once bubbles start to form along the edges, add in the melted chocolate.
Stir to incorporate well.
Transfer this chocolate milk mixture into the food processor.
Add in the avocado.
Blitz until well combined and smooth.
Transfer into a sterilized jar.
Chill in the fridge to set.
*It can be kept in the fridge for up to 2 weeks.*
Spread over some toast and enjoy.