(DIYS) How to make Nuttella

(photo credit to Love Jane)

I always enjoy my bread with Nutella and now i came across the recipe online, i can help but share them with you guys. So now you can enjoy your bread as much as i enjoy mine. 

Copied From (amazingbeautifulworld.net) 

Chocolates! The very thought makes you say, “YUMMMY”. It is almost impossible not to love chocolates and when I am talking about an absolutely delicious spread of rich hazelnut chocolate on delectable toast right at the start of the morning, can things be scripted any better?

What if I told you something like that exists and all your chocolate fantasies can come to life? I know you must be jumping up and down. I am not going to torture you anymore by beating around the bush.

Let me just get to the point. Haven’t you heard of Nutella? Here is a recipe  that will help you make Nutella time and again as and when you please, right at your own home. So, let’s get started.

Ingredients

• Use 12 ounces of milk chocolate that must be chopped
• Use a cup of Marcona Almonds. You can also use skinned hazelnuts or even toasted ones.
• 3 tablespoons of powdered sugar
• 2 to 3 tablespoons of canola oil
• Vanilla extract (½ tablespoon)
• Sea salt as per taste
• Unsweetened cocoa powder (1 tablespoon)

How To Prepare

Step 1: Put chocolate chips on top of a double boiler which in turn should be placed over hot water. Keep stirring until the chocolate melts. Leave it aside to cool off.

Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for about 12 minutes, until they’ve browned a little and the skins are blistered a little. Wrap them in a kitchen towel and rub vigorously to remove as much loose skin as possible. (Some skin will cling to the nuts when you’re done. It’s okay—not to mention inevitable.) Let cool completely.

Melt the chocolate in a saucepan over gently simmering water or in the microwave. Stir until smooth. Let cool completely.

In a food processor, grind the hazelnuts until they form a paste. Add the oil, sugar, cocoa powder, vanilla, and salt and continue processing until the mixture is as smooth as possible-or as smooth as you like. Add the melted chocolate, blend well, and then strain the mixture to remove any chunks of hazelnut that remain. The resulting homemade Nutella will be thin and somewhat runny and maybe even a little warm but it will thicken as it cools.

Scrape your homemade nutella into a jar or other resealable container and let it cool to room temperature. Cover the container after snitching several spoonfuls. The nutella will keep on the counter for up to 2 weeks.