Homemade Nutella

Step 1

1. Preheat the oven to 176°C.

2. Put a layer of hazelnuts on a baking tray and toast them in the oven for about 10 - 12 minutes, until browned and the skins have started to peel. Wrap them in a kitchen towel and rub off the loose skin of the nuts. Leave to cool (completely).
3. Melt the chocolate in a waterbath or in the microwave and stir until nice and smooth. Leave to cool completely.
4. In a (Magimix 4200XL) food processor, grind the hazelnuts until it becomes a paste. Add oil, sugar, cocoa powder, vanilla, and salt and keep processing until well combined and smooth. Add the melted chocolate, and again blend well. Strain the mixture to remove any chunks of hazelnut that remain.

The end result of the homemade Nutella should be thin and runny but don't worry, it will thicken as it cools. Pop the mixture into a mason jar and let it cool at room temperature.

The Nutella will last on the kitchen table for 2 weeks.