DIY Nutella Recipe Crema di Gianduja Ricetta & Taste Off With Fake Nutella Brands!

Welcome friends The plan for today had been pretty simple. I wanted to make a DIY at-home Nutella So my plan had been to read the labels on a bunch of different brands Cross-referenced with some online recipes and then come up with something that I could make at home Simple plans never pan out with me. So I've got some hazelnuts. They can also be called filberts or Cob nuts depending on where you live Got them on a baking sheet and I'm gonna pop them in the oven to toast them. So here's the deal I really like Nutella. I like cooking with it. I like baking with it I like putting it in cakes and brownies and cookies and all of those things What I don't like is that it has a lot of palm oil in it and they've changed the formula over the years They've taken out some of the cocoa. They've taken out some of the hazelnuts and they put in more sugar So it is now sweeter than ever but a lot of the other flavors are dulled down So I wanted to make something that was more robust and that didn't have palm oil in it. So I Started doing a little bit of research and one thing leads to another and I come up with Where this brand came from so a little bit of history Nutella is born 1966 or 1965 in this form called Nutella goes out to the world This company had been making this product though since 1945 or 46 just after World War two But the history of the actual product goes back to the early 1800s When Napoleon ruled continental Europe they put an embargo on Trading with the British and the British colonies which constricted the flow of cocoa and chocolate. So there was a chocolate shortage And in Italy someone came up with the idea of let's stretch the chocolate by adding in hazelnuts And so I'm not gonna say it but crema de Was born although sometimes it's written crema de Different spellings same word same meaning now So the original from the 1800s that people would have made at home consisted of a dark chocolate cream heavy cream butter and Sugar and as I sort of went through a lot of old recipes and old Italian recipe books from the late 1800s early 1900s. I came across some variations vanilla was often added Very important ingredient I think and in some cases there was a hazelnut liqueur added in in order to ramp up that hazel flavor And I found one Recipe that called for a dessert spoon of coffee so I'm gonna put in a little bit of coffee and I Know that that's not gonna change the flavor to coffee But coffee is one of those flavors and filled with compounds that elevates chocolate. So hopefully we're not gonna taste the coffee We're just gonna taste more chocolate So here's the deal I'm gonna toast the hazelnuts and then I need to remove the skins, which is almost impossible task Need to roll them around in a cloth And sort of scrub them off individually Okay So this time I'm gonna try something a little bit different because this is the part of working with hazelnuts that I absolutely hate and that's getting This papery shell off and you want to get as much off as possible because it is a little bit bitter and you don't want that bitterness in your final product, whatever it might be so instead of doing the rubbing it in a Cloth or a tea towel. I'm gonna put them in this sieve and Luckily, I have two sieves exactly the same No clue if this is gonna work pretty sure it might I've seen people do this with garlic and it takes the peels off of garlic. So why not hazelnuts? And I've got a big garbage can here behind because I'm pretty sure that a lot of the paper is gonna fall through And we're just gonna shake Okay, so I finished this outside It was super messy But probably the most effective way that I've ever found for taking the skins off of filberts So I pop these into a food processor along with some sugar And we just start processing those down Now this could take a while. I've seen I've seen a lot of recipes that say it's gonna take like a minute I'm gonna tell you that it's probably gonna take closer to 10 or 15 minutes you want to break this down to a nut butter almost like peanut butter and be patient Keep at it keep scraping down the sides and let it go. Okay. Well that's grinding away It's time to melt the chocolate and you can melt the chocolate Anyway, you like if your preferred method is to put it over pot of barely simmering water and melt it gently that way Go right ahead I've started to do it in a microwave and that's kind of the way I really like to do it now So I'm gonna melt the chocolate and I'm going to melt the butter with it at the same time So, I don't have a microwave here in the studio I'm gonna have to go inside Okay, this This looks pretty good. That is a nice smooth looking nut butter. Okay, here we go final assembly first in two teaspoons of vanilla extract into the melted chocolate two teaspoons of hazelnut liqueur or hazelnut extract Into the melted chocolate Next in is heavy cream whipping cream 35% cream depending on where you live. You might call it something different and Coffee crystals instant coffee and we're gonna whisk that in now the hazelnut butter goes in See see how much of a mess I make Just might be able to do it You Looking pretty good. It's really thin and runny, but it's still really warm between heating and melting the chocolate and Grinding up the nuts into nut butter It's retained quite a bit of heat and as it cools it will thicken And it will thicken definitely because you have to keep it in the fridge flavors there a little bit grainier than Than purchased But with home equipment, there's nothing else you can do now I'm gonna put this into Mason jars put a lid on and keep it in the fridge Because it's got fresh cream in it. You can't leave it out on the counter It has to be refrigerated So Glenn your multi-day project has come to an end. Are you are you sure? You have accomplished what you were trying to accomplish. Well, let's find out. This is the this is the Hazelnut spread that we made that you've been working on. Yep Cooked not too long not to yeah So I mean there's there's a whole bunch of different things that you need to do in order to get the hazelnuts just right and get the chocolate just right and But I think I think I've done it. Well, let's see. Let's see. How do you want to do this? I'm gonna start with that one. Let's start with this one and just see what our impression is and then we'll try the more traditional more traditional Supermarket brands. Yeah So I know that the flavor is gonna be Somehow I have to laugh because it seems like one of the most unhealthiest things. I've done is maybe Totally unhealthy Okay So that one is super hazelnutty I really really like it it is gritty. Okay, so that there's there's the thing It if you can't in a home food processor Grind the hazelnuts down to a really nice really nice place If you had one of those There's this thing that they make chocolate in that's got two stone wheels that go over another stone wheel and it grinds it down into a paste Check out Alex French guy. He's got a thing on making chocolate and he has one That would be that would I think that would make this into that now the chocolate I used a Little bit of milk chocolate and a little bit of semi-sweet You could go full-on dark chocolate if you wanted to I mean you can play with the flavors and make it into what you that Really does have a strong hazelnut and a strong roasted hazelnut like that Yeah, that that and I think part of that in the oven kind of, you know flavor. I really like it I think part of that roasted flavor is also from the dark chocolate because these would all be milk chocolate I would say though that if you told me you were feeding me Nutella, I wouldn't I'd be like, oh no. No. No. Yeah No, it's it's just a hazelnut. It's a tasty hazelnut spread. It's an adult Nutella I don't think kids would like this because of the darker roasted flavors. Fair enough. Fair enough which leads us to Yeah, I mean Everyone knows what Nutella tastes like but let's see what the off-brands taste like Something smooth chocolatey Smooth chocolate is super sweet and not too easy. It is super sweet to not too hazelnutty But you do get a hazelnut after right at the end. Yeah Which is what I remember from Nutella Now these next two this is PC and this is no name. These are both from the same supermarket These are house brands from the same supermarket chain And when you look at the ingredients, they both came with the same Same pattern in the top pattern on the top coming off the same line, but they have a different set of ingredients Yeah, which is how you get Really liquidy That one has more of a hazelnut flavor than that one in this one it hazelnut up front Mm-hmm less chocolate just as sweet even maybe even sweeter The melting one of that one though would make it perfect for s'mores almost You should taste it before I change your again, I'm now, you know three flavors in yeah Okay, here's the fat side Now is much more chocolatey As I was gonna say all I get from that is a sweet chocolate hit and I don't really get any hazelnuts For some reason it's like a joyous Chocolatey marshmallowy kind of flavor to it. I would I would just call that a chocolate spread. I don't that's okay I like chocolate spread and then we come to you know Nutella, there's hardly any left in this poor jar. Clearly you've been comparing a lot. Is this what happened this week? You comparing constantly? Mm-hmm, cuz I'm pretty confident. This was just as full when these ones started I just say it. I just say I could be wrong But interesting is that that has a completely different texture. Yeah it has a Almost a gooey texture. Yes, which makes it really great for spreading. Yeah. Mm-hmm Okay, I think the conclusion is they're all different, but they're all good. They're all different. They're all good. This is more chocolatey than hazelnutty, so it's kind of They're all really sugary, they're all really sweet. Did you do a taste between these two? Between these two, yeah. I keep trying to not pull out a giant spoon. I think this one's got a I think if I was gonna say that two are the same I would put this with the Nutella as Being closer. That's funny. They taste the same, but they have a really different mouthfeel. Yeah Mmm, I actually think that one has more hazelnut to it But you know, what do I know? I've had two tastes. I mean really. And at this point I'm Chocolate it out. Chocolate it and sugar it out. So here's what we've learned When you make something at home, you can make it any way you like and you can control the ingredients You can control the quality of the ingredients and you can play with the flavors until you get something that you like. That being said There's something absolutely amazing about the ones that you buy in the grocery store. But that is a lot of work. Yes, and Hazelnuts are not easy to get hold of always and it takes a lot of time and you could waste a lot of the hazelnuts Just making it wrong. It's no cheaper. Yeah, it's no cheaper and And if you decided that you wanted to put Nutella in your brownies, you just might as well go to the store and get it I'm just saying, you know Absolutely. I love it. It's great. Yeah, but boy It was a bit of a lot of work. Yeah But any of these would be a great substitute. I mean It all comes down to what time you like to do. If it brings you great joy, go for it. This brought me great joy. Thanks for stopping by. See you again soon.