by ChezUs
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Photo by Denise Woodward | Chez Us
2 1/2 cups raw hazelnuts with skins Ask a question about this ingredient
1/2 cup cocoa nibs Ask a question about this ingredient
4 tablespoons unrefined sugar Ask a question about this ingredient
2 tablespoons unsweetened cocoa powder Ask a question about this ingredient
2 teaspoons roasted hazelnut oil Ask a question about this ingredient
3/4 - 1 teaspoons cherry-wood smoked sea salt Ask a question about this ingredient
Heat oven to 350. Scatter the hazelnuts on a cookie sheet. Bake for 15 minutes; stir half way through. The nuts will get very toasty, and the skins will blister.
Ask a question about this stepOnce the nuts are finished baking, remove them from the oven, and let set for 10 minutes. Spread the nuts onto a cloth towel and roughly rub them back and forth to remove the skins. Continue to do so until most of the skins are removed. Some will be challenging, and that is okay, they add a nice texture to the finished recipe.
Ask a question about this stepPut the nuts into a bowl and toss out the skins. Let the nuts cool.
Ask a question about this stepProcess the nuts and cocoa nibs in a food processor, scraping down the sides occasionally, until the mixture is a very fine meal, about 5 minutes. After a while, the mixture will form a ball around the blade. Keep processing up to 7 minutes; eventually, you will extract the oils and will have a butter mixture.
Ask a question about this stepAdd the sugar and cocoa powder; process for 2 minutes. Add the salt. With the food processor running, slowly add the hazelnut oil, and continue processing for 3 more minutes. Store the mixture in an airtight container, in the refrigerator, up to 1 month.
Ask a question about this stepYour nutella is very similar to mine, which I call Nochella(nutella is trade marked). It is so easy and being able to control the sugar makes it healthy (ha ha), but delicious. I use it to make Coffee-Nochella Bread Puddiing.(recipe on food52)
Absolutely gorgeous photo.....this has been on my mind!