Obviously the homemade stuff turns out a little more, how shall I say…textured than store-bought. But the flavors are vastly superior (and it’s also about a quarter of the cost). It has a much deeper toasted nut flavor, and the good, honest aftertaste you get from zero additives.
Working through this recipe, it was very difficult to grind the nuts fine enough in the food processor. Adding a little oil to the pieces I found lubricated them enough so they’d reduce to a fine paste. After that it was pretty much a no-brainer.
Next time I’m going to add another tablespoon or two of oil, since it has a tendency to thicken up a little too much as it sits (and I like it spreadable).
The wife, being a chocoholic bar none, commented that I haven’t made any “real desserts” in a while, meaning of course that I haven’t done anything with chocolate. So, to entice you choco-fiends back into the fold, I think it’s time for an oldie but a goodie: crêpes with Nutella and bananas. But since I hate paying for things I can make for a whole lot cheaper, we’ll get the crêpe recipe from here, and we’ll make our Nutella from scratch. Here’s the recipe:
4 ounces toasted, peeled hazelnuts
2 tablespoons vegetable oil
3 tablespoons powdered sugar
1 tablespoon cocoa powder
1 teaspoon vanilla extract
12 ounces melted milk chocolate
Put hazelnuts and oil into the bowl of a food processor and grind to a smooth paste. Stop the machine and add the remaining ingredients. Start the machine let it run for 3-5 minutes until the spread is as smooth and uniform as possible. Keeps at least a month at room temperature.
The bananas we’ll leave to mother nature.