Does one need an excuse to make homemade nutella?
For some people, Nutella brings forth childhood memories of afternoons spent in front of the television, with a freshly made Nutella and Wonder Bread sandwich. You always cut the crusts off and so you could pretend that it was birthday cake.
Some people call this a poor man’s cake, a name also used for sandwiches like white bread with cream cheese and jam. I think any child with half an imagination and shoddy math skills (like me) can still understand the equation of bread + sweet spread = almost cake.
When we were kids, my brother and I ate our version, using toast and sweetened condensed milk, a colonial Hong Kong favourite. After moving to Canada, even condensed milk was a luxury so we switched to margarine and sugar. It wasn’t until we were both much older and moved out that we discovered Nutella.
What do you mean, you can make a chocolate hazelnut sandwich that tasted like a Ferrero Rocher cake?!?! Thank you, Mr. Ferrero.
The version that I made tonight is vegan, minimalistic, and all-round delicious, inspired by my friend Amelie and yoinked from Brown Eyed Baker.
Here are the things that I did differently:
- Left the hazelnut skins on,
- Used a total of 5 tbsps of hazelnut oil (instead of 2),
- Used about 3 pinches of sea salt instead of 1, and
- 1/2 cup of cocoa instead of 1/3
Be patient and let the machine do the work. It is the heat from the turning blades that helps the nuts release their oil.