Wednesday, February 25, 2015

homemade nutella (gianduja).

At the very top (if not the top) of the list of things you should never ever (under any circumstances) learn how to make homemade sits nutella.   

Making homemade nutella (also known as gianduja) is like going down a rabbit hole - you will realize rather quickly that you can never ever go back to the jarred stuff.  The jarred stuff is cloyingly sweet, it lacks the true hazlenut taste, and it just isn't really that good (Sorry, don't hate me). 

But this stuff?  This is insane with a pronounced chocolate/nut taste that the jarred stuff doesn't come close to. This is why you buy fresh bread from a reputable bakery.  This is why you make homemade crepes.  This is why you find yourself sneaking into the fridge with a spoon in one hand and a thought in your head that you will only have one more bite (such a lie).  Tyler and I have been eating it slathered on toasted sourdough bread with a thin layer of jam and a sprinkle of flaky sea salt (absurdly good).  It's the kind of stuff that will get you through the rest of February and take you through March.  How can you be sad about the weather when you have homemade nutella in your life?  

Homemade Nutella Recipe (Gianduja)
Recipe via the Baking Society (From the guys at Baked Bakery in Brooklyn/TriBeca) 

This can be halved, but why would you do such a thing?   Also – my Nutella firms up quite a bit as I store it in the fridge.  To bring it back to a spreadable consistency, just nuke it for about 10 seconds.  It will return to its normal perfect state.  

6 ounces (a heaping cup) skinned hazelnuts
1 teaspoon sugar
4 tablespoons unsalted butter, chunked
8 ounces dark chocolate (in the 60% range, not higher)
½ cup heavy cream
½ teaspoon fine sea salt

Preheat oven to 350 degrees F. Spread the hazelnuts out on a small baking sheet and roast until toasty brown in color, about 12 minutes (I usually flip the nuts half-way through the bake time for an even roast). Allow to cool completely. Place the hazelnuts in the bowl of a food processor and sprinkle with sugar. Process until a smooth, buttery paste forms, about 3+ minutes. Add the butter and process until just incorporated.

Meanwhile, melt the chocolate, stirring often, in heatproof bowl over a pot of simmering water. After the chocolate is completely melted, whisk in the cream then the hazelnut paste. Pour into a glass jar. The gianduja will thicken as it cools.

Spread on everything.    

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