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It was so PERFECT this time, like a real Nutella. I did not melt my chocolate apart but added it by bits to my hazelnut butter on different intervals. I add 15 more grams of chocolate from what the calculation gave me online and added a liquid vanilla flavour and maybe one good tablespoon of maple syrup as I wanted my Nutella to be thicker and I kept mixing it until I got the texture I wanted. I used already roasted and peeled hazelnuts that I heated for 5 minutes only in my fan oven. Also I think I did not mix it enough, so we could taste grains in the mix. It was too soft so had to keep it in the fridge to get stiffer. I did not use any sweetener and used a whole vanilla stick.
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First time using hazelnuts with skin that I cooked according to the minutes indicated in a fan oven, but I think they were slightly overcooked as the taste of my Nutella was very slightly bitter that my 5 years old did not like. Well, hopefully once it’s cooled down in a couple hours, it will be spreadable! I don’t want a spread which I have to refrigerate to keep fresh so I refuse to add in any milk of any sort into it. I do live in England, it’s the middle of winter now, my kitchen isn’t heated, so it does get a bit chilly in there when no one’s cooking. But hopefully once it cools down, it will be the right consistency for spreading. It made the warmed spread really funny, like the consistency of a slightly thin milkshake. So what I did was I gently microwaved the chunky spread in the glass jar under half power for about 2 mins until it warmed up and became runnier, then I added in about 80ml of sunflower oil and stirred the hell out of that so it incorporated into the spread. I remembered seeing other homemade Nutella recipes online (even the Thermomix ones) which recommended putting in milk and/or oil. But after a few hours, it had solidified into a hard chunky and unspreadable dry paste. It was really creamy straight out of my Thermomix, and I put that into an empty glass jar that I had, and screwed the lid on shut.
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