How To Make Nutella
How To Make Nutella

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, how to make nutella. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

How To Make Nutella is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. How To Make Nutella is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook how to make nutella using 7 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make How To Make Nutella:
  1. Get 110 g Hazelnuts,
  2. Take High Quality 70% Dark Chocolate Preferably Valrhona or Callebaut, 150g
  3. Take 200 g Whole Milk,
  4. Get 30 g Milk Powder,
  5. Make ready 20 g Pure Honey,
  6. Take 1 Avocado,
  7. Prepare Pinch Sea Salt,
Steps to make How To Make Nutella:
  1. 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.
  2. 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.
  3. 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. - - Add salt. - - Stir to incorporate well.
  4. Transfer this chocolate milk mixture into the food processor. - - Add in the avocado. - - Blitz until well combined and smooth.
  5. 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.

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