Web Exclusives
“Nutella”
Makesabout 1 1/4 cups
- Active time:15 min
- Start to finish:15 min
RECIPE BY WILL GOLDFARB
April 2008
You might not realize how simple it is to make the classic hazelnut-and-chocolate spread at home. This version has a more nuanced flavor than the store-bought stuff, with a softer texture. It stores really well—you don’t even need to refrigerate it—so don’t be afraid to make a big batch. Watch Goldfarb demontrate how tapioca maltodextrin can turn this spread into “Nutella” Soil.
- 200 g (7 oz) well-mixed canned hazelnut-praline paste (see cooks’ note, below)
- 100 g (3.5 oz) unsalted butter, softened
- 75 g (2.6 oz) 64%-cacao bittersweet chocolate, finely chopped and melted (see Tips)
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Equipment:
a gram scale; a stand mixer fitted with paddle attachment
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Beat praline paste and butter in mixer at medium speed until smooth. Beat in melted chocolate until smooth.
Cooks’ notes:
- To ensure that hazelnut-praline paste (candied-hazelnut paste) is well mixed, purée entire contents of can in a food processor before measuring.
- “Nutella” keeps in an airtight container in a dark, dry place at cool room temperature up to 3 months.
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