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Shut off the processor, pour in all of the cooled chocolate, cocoa, and salt.Replace the lid and continue to run until the mixture is homogeneous.Shut off the heat, add in the toasted hazelnuts and stir thoroughly.Pour the mixture onto the sheet pan and spread it out with your spatula.Then, with the mixer still running, slowly drizzle in the oil.Use the full 8 ounces if you would like a thinner texture, use less for a thicker, more traditional spread. Once you’ve had your fill, transfer the mixture to jars.· threeblondesandatomas · 29, 2011 · PM @threeblondesandatomas, You could say the butter is a vestigial ingredient.The recipe started out with me seeing my hazelnut brittle and thinking, “Hmmm, if I ground this up with chocolate I bet it would be Nutella-y! Of course, once you pour in that much chocolate and oil, the butter gets lost, but I write these recipes to keep a record of what I do at work. And would it be okay to use golden syrup in place of the corn syrup or honey? Oh, and I’d like you to know that I all your ‘homemade’ recipes. It feels good to know what goes inside what you make, the process involved and of course the end-result! I was wondering if it’s possible to can this, because I wanted to make it into some cool christmas presents. · verusketa · Nov 07, 2011 · PM @verusketa, I don’t know much about canning, so I’m afraid I can’t give you much advice there.
But since most people will probably make this from the ground up, and I thought it was only fair to let them know they could leave the butter out if they wanted. I’ve made it with peanut oil and it turned out great. You can make up a batch and store it at cool room temperature almost indefinitely so long as you take care to use sanitary tools & avoid touching or double dipping. I have made nutella before but a much simpler version and I never so much liked how it turned out. · Laura Ganssle · Feb 05, 2012 · PM @Laura, I think you’ll love it. I saw my childhood dishes on a tv show once, it makes you strangely excited to see them, doesn’t it?
I formulated this recipe using a 72% dark chocolate.
Because the recipe already has a decent amount of sugar, the bitterness of dark chocolate brings the whole thing into balance.
Photos and musings on the matter here, but long story short, this is crazy easy to make.
To prepare the vanilla bean, split it in half and scrape; add the bean paste into the sugar. Turn the heat to medium and stir gently while heating to dissolve the sugar.