INTRODUCTION

Is there a need to introduce Nutella? I do not think so as it is such a popular bread spread that successfully penetrate into many part of the worlds.. I do not think there are  any kids in Singapore and Malaysia who have never eaten Nutella before. May be let’s see what Wikipedia has recorded about this well known bread spread:

“Nutella (/nuːˈtɛlə/; Italian pronunciation: [nuˈtɛlla]) is the brand name of a sweetened hazelnut cocoa spread. Manufactured by the Italian company Ferrero, it was introduced to the market in 1964. The main ingredients of Nutella are sugar, palm oil, and hazelnut, followed by cocoa solids and skimmed milk. In the United States, Nutella contains soy products. Nutella is marketed as “hazelnut cream” in many countries. Under Italian law, it cannot be labelled as a “chocolate cream”, as it does not meet minimum cocoa solids concentration criteria. Ferrero consumes 25 percent of the global supply of hazelnuts.The traditional Piedmont recipe, Gianduja, was a mixture containing approximately 71.5% hazelnut paste and 19.5% chocolate. It was developed in Piedmont, Italy after taxes on cocoa beans hindered the manufacture and distribution of conventional chocolate. In the United States, Ferrero was sued in a class action for false advertising leading to consumer inferences that Nutella has nutritional and health benefits from advertising claims that Nutella is ‘part of a nutritious breakfast’.In April 2012, Ferrero agreed to pay a $3 million settlement (up to $4 per jar for up to five jars in returns by customers). The settlement also required Ferrero to make changes to Nutella’s labelling and marketing, including television commercials and their website.” (https://en.wikipedia.org/wiki/Nutella)

Well, I remember 2-3 years ago, Nutella was such a hit in the Facebook that any recipe called using Nutella will be welcomed. Every day, housewives would whipped out cakes or bread that have Nutella in it. To me, that was really the in and trendy thing 2-3 years ago and the price of Nutella was rather pricey too.

If my memories do not fail me, 1 years ago, it was circulated in the Facebook that Nutella is not healthy just like what was written by Wikipedia  above. Nutella was sued for misrepresentation that marketed its product as a healthy product for the kids.  On and off, there are negative publicities about Nutella and I am unsure how true it is.. A Google of Nutella will come out lots of negative posts on this product.

Well, how different is the homemade hazelnut spread different from those commercially sold? If you read the label in detail, you will see that it is made of:

• Sugar
• Vegetable fat (palm)
• Hazelnuts (13%)
• Fat reduced cocoa powder (7.4%)
• Skimmed milk powder (6.6%)
• Whey powder
• Emulsifier
• Soy lecithin
• Flavouring (vanillin)

And if you compared to this homemade recipe I am sharing here and does not use any commercial agents;

• Hazelnut (83%)
• Cooking oil (1.7%)
• Sugar (8.3%)
• Cocoa powder (7%)

The next question you may asked is how is the taste? I can guarantee that it definitely taste just like store bought. However, the texture is slightly more liquid compare to store bought. It is understandable that when nuts are blended, its natural that oil will be secreted. Without anything to absorb the natural fats, the texture will be more liquid than commercially sold. Note that some of the ingredients are whey powder and skimmed milk powder. I presumed if I have added the milk powder, the texture can easily become like what is sold. But is it necessary? No, in my humble opinion, what you are eating now is one the purest hazelnut spread. You can even omit cooking oil from the blending as the nut will secrete adequate oil.

This recipe is very versatile.. Almost all the side ingredients are optional especially the 5 grams of oil. Nuts will secrete oil if you blend enough. This 5 grams of oil is just to facilitate the blending.  For sugar, you can add gradually to suit your taste bud and for the cocoa powder, to me, a little bid will suffice such that it should not mask the aromatic hazelnut. If you want a thicker texture, may be you can add some skimmed milk powder or whey powder or soy lecithin etc. etc. etc.. Joking, these are not necessary as what you are eating are very pure aromatic hazelnut spread but choice is yours.

WHAT IS REQUIRED

Servings: A small bottle of hazelnut spread

• 250 grams of hazelnuts
• 5 grams of cooking oil
• 25 grams of castor sugar
• 20 grams of cocoa powder

STEPS OF PREPARATION

• Toast the hazelnuts in the oven at 150 degree Celsius until aromatic. It will probably take about 30 minutes but timing will depend on individual oven. The bottom line is the hazelnut must be aromatic before proceeding to the next step.

• Put the hazelnut in a food processor, blend until the hazelnut become flour form.  Transfer the hazelnut powder to a blender, add the oil, cocoa powder and sugar . Blend for at least 5 minutes until the spread is smooth. You may need to pause for awhile if your blender becomes too hot. As you blend, the hazelnut will secrete oil and become more and more liquid.

• Store the hazelnut spread in a sterilized container in the fridge. Unlike what is commercially sold, homemade bread spread is best to be consumed within a week.

CONCLUSION

This is a simple recipe and while I have nothing against Nutella, but I do think that homemade hazelnuts spread is easy to prepare at home. Kids are eyeing on the spread and it will appear on my breakfast table tomorrow.

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