John Myers
Nutella
The perfect nutella recipe with a picture and simple step-by-step instructions.
- 60 g Cocoa butter
- 40 g Palm fat – palm oil
- 200 ml Cream
- 100 g Ground hazelnuts
- 180 g Agave syrup
- 50 g Unsweetened cocoa
- 2 tbsp Almond butter white
- 3 tbsp Extra cream (later)
- 1 tsp Almond essence
- Grind the ground hazelnuts again until they are almost powdery. (I use a disused, electric coffee grinder for this).
- Melt cocoa butter and palm oil in a saucepan over medium heat. Pour in the cream while stirring and bring to the boil briefly once. Keep an eye on the heat, regulate if necessary. It mustn’t burn.
- Take the pot off the stove for a short time, add the finely ground nuts, agave syrup, cocoa and almond butter. Mix everything vigorously and put the pot back on the stove. Simmer gently over a low heat for approx. 1 – 2 minutes. Stir it every now and then.
- Pour the mixture into a sealable container, let it cool and put it in the refrigerator for a few hours. (Overnight at best)
- Then put the now very firm mass into a larger bowl again. Add the 3 tablespoons of cream and the almond essence and stir everything with the whisk of the hand mixer until you have a spreadable cream and fill it in a well-sealable container.
- The refrigerator should be stored as it does not contain any preservatives. Shelf life like that but also a few weeks (if not plastered beforehand) …….. Well then “always ruff uff de hüft’n” …………
- 7th
Facebook Comments