Homemade Nutella

The combination of hazelnuts and chocolate – it´s a match made in heaven! Pietro Ferrero must be the proudest confectionery maker ever lived. Just think of being able to flaunt with the title Nutella inventor. It was during the World War II, when chocolate was scarce, when he came up with the brilliant idea of mixing hazelnuts, cacao, sugar and oil together. The original Nutella had a hard consistency and was sliceable, but after some criticism from parents whose children only ate the topping Ferrero made an adjustment in the recipe; and so were the spreadable Nutella, as we know it today, born. Nowadays the Nutella has spread (pun intended) all over the world and according to The Telegraph one jar of Nutella is sold every 2,5 second.

This recipe differs somewhat from the store bought Nutella since it contains milk chocolate a mild runny honey instead of cacao powder and sugar. You might be able to adjust the amount of oil in the recipe since the quantity of oil depends on how strong your food processor is. A strong mixer is capable of letting more of the natural oil in nuts out while a weak one might need some help. Simply just add enough oil until you get a desirable consistency. I used hot-pressed canola oil, but any neutral oil will do. Or why not add some extra taste of hazelnut by using hazelnut oil?

I prefer to use a rich, high quality milk chocolate with at least 40 % cacao solids. Just buy the best you can afford. In this recipe I suggest some of the following; Valrhona Jivara (40 %), Valrhona Bahibe (46 %) or the organic Felchlin Elvesia (42 %), but other sorts of chocolate will also do.






300 g hazelnuts
188 g high quality milk chocolate
45 g mild runny honey
½ tsp sea salt, flakes
(25 g neutral oil or hazelnut oil)

Oven: 175 °C

How to do:

Roast the hazelnuts for about 5 minutes or until you can see some cracks in the shells. Put the warm nuts in a kitchen towel and rub them until as much of the shell as possible has loosened. Be careful, the nuts are screaming hot. Put the nuts back on the tray and into the oven for another 5-10 minutes or until golden. Remember to toss the nuts occasionally for an even roast. Mix the nuts in a food processor until they form a thick paste. Meanwhile melt the chocolate in a bain-marie or in the microwave. Add the melted chocolate and honey to the nuts and mix for a few minutes. Add the oil if necessary and mix until everything forms a smooth spread. Store the Nutella in a jar. It lasts in the pantry for at least 2 weeks or a month in the fridge. But I guess it won´t hold that long since it is so freaking tasty 😉

The Ultimate Swedish Knäck, a Toffee Based Christmas Confectionery
Gooey Chocolate Cake with the First Strawberries for the Season (aka Kladdkaka)