How Can I Make Homemade Nutella? Good Questions

Q: I have been trying to make a healthier version of Nutella, using almond butter as a base, but I have had very little luck.

Do you have any suggestions tips on making a chocolate almond butter for a fussy little eater?

Sent by TPD

Editor: TBD has been working to recreate Nutella at home, and given that a mom is suing Nutella for making false health claims (see story here at NPR) this is not a bad project for all of us who love the hazelnut-chocolate spread to think about!

Fortunately, we have a recipe for you. We are going to send you straight over to David Lebovitz, who just posted a scrumptious-looking recipe for Nutella:

• Homemade Nutella from David Lebovitz

Also check out a previous, similar discussion linked below. Readers, any experience with this recipe or with others?

Next question?

(Image: David Lebovitz)

Comments (18)

I made the Smitten Kitchen version a couple weeks ago. Her recipe starts with peanuts, so it was obviously quite different. But SO addictive! http://smittenkitchen.com/2011/01/chocolate-peanut-spread-peanutella/

I recently saw this on Oh She Glows. Looks delicious!
http://ohsheglows.com/2011/01/12/4-ingredient-dark-chocolate-almond-butter/

It's expensive, but Justin's Nut Butter makes chocolate hazelnut butter. It's divine. They also make a chocolate almond butter.

I made one that is DIVINE...if I do say so myself!!
http://impeccabletasty.blogspot.com/2010/11/superior-sandwich-homemade-nutella.html

I started with this:
http://www.tribecayummymummy.com/2008/12/treat-week-day-3-chocolate-hazelnut.html

But used no children in the recipe.

No, but really: I used macadamia nut oil instead, and I don't think I used as much of it. Also, the sugar remained quite grainy--you can't just fo-pro and think it'll go away.

I was leery of using powdered sugar because I didn't want that chalky flavor. And Lebovitz's honey sounds icky to me.

I think next time, I'd grind the sugar by itself first (or use superfine sugar?), and/or dissolve it in a little warmed-up oil?

Thanks for the prompt--have been meaning to try this again for a couple of years!

I've made it with macademia nuts before, which isn't so much healthy, but it's incredible tasty:

http://kitschncalamities.blogspot.com/2010/04/fauxtella.html

February 5th was World Nutella Day. There is a Facebook page devoted to it, where there are many, many Nutella recipes, including DIY Nutella: http://www.facebook.com/WorldNutellaDay?v=wall

Thank you everyone for all the tips! I appreciate it!
tpdval
http://girlfriendlifeline.blogspot.com/

I've experimented with making homemade nutella, and kept notes on what did / didn't work, a few things I've learned:
* not all food processors can make nut paste so if yours doesn't, assess the different brands, try a family member's or friend's fp to compare results. Most will loan you their food processor if it's returned clean and with a small jar of homemade nutella.
* I tried the specialty paste grinders, like the Sumeet, but it didn't work for me but two brands of professional blender did (though they cost $450+ each so haven't invested in one yet).
* if your food processor doesn't make perfectly smooth nut paste, and that's critical to you (it is to me in candymaking), you can press the nut paste through a tamis (a superfine sieve)
* some stores have nut grinders, in their health food sections, that will convert nuts to super smooth paste/nut butter - for awhile I used to just toast the nut butter in a shallow pan in a slow oven (it takes patience but I got it to work!)
* I experimented with every type of sugar and a combination of superfine or confectioner's sugar + invert sugar is what worked beset for me (invert is a liquid sugar, not corn syrup, that's available at baking supply stores).

Nutella is actually a commercialized (and cheapened) version of Gianduja cream, which comes from Torino, Italy. Gianduja was the first chocolate bar, made of local ground hazelnuts and chocolate, which until then had only been drunk as a hot drink.

All this to say that if you are ever lucky enough to stumble across a jar of Gianduja cream, especially one by Guido Gobino, grab it. It's pretty healthy -- fresh roasted hazelnuts, cane sugar (no hydrogenated oils!), chocolate -- and the taste is AMAZING.

I'm sorry, someone is SUING them? The stuff is basically frosting. Ugh, America.

Wow, I want to track down some of thar Gianduja now!

Anybody read about the lawsuit? She gave it to her daughter for breakfast thinking it was healthy, until her friends told her otherwise... I'm sorry, are people not aware that all food items have the nutrition facts right there on the label? What a moron.

she's suing them for false advertising because Nutella makes claims in advertising that it is healthy...and while we have gone sue crazy stupid....companies should be held accountable for lying to us...

I'm with LinnyBee. Read labels and take responsibility for your actions.

Our grocery store has grinding machines they use to sell nut-only peanut and almond butter. One of the machines is dedicated to "nutella" -- all it has is hazelnuts and chocolate chips, and it tastes divine. I think making your own almond Nutella is probably the simplest thing in the world, as long as you have a food processor that can make it smooth enough. Just throw in some almonds and chocolate, and maybe a little oil to keep it moist, and you're golden!

I got hooked on it five years ago when I lived in London. I have never read the label though. Sad. Back to natural peanut butter.

Suprised by this thread. Just recently started eating nutella and although I wouldn't call it a health food, it doesn't have a terrible profile. At least they are honest about portion size, which jam and peanut butter never are. The sugar content is equal to commercial jam. And although I am not a big fan of palm oil, it is not, in fact, a hydrogenated oil.