Nutella Chocolate Hazelnut Spread Caramel Base Recipes

HOMEMADE NUTELLA

Steps:

• Place the hazelnuts (with or without skin) on a cookie sheet and toast in a pre-heated oven at 350F (180C) for about 10 minutes then move them immediately to a clean bowl. Do not leave them on the cookie sheet or they will continue to bake and you could end up with burnt hazelnuts.
• In a small pot add the chocolate (broken into pieces), butter and milk, heat on low until chocolate has almost melted remove from heat and stir until smooth. Let cool slightly.
• In a blender or food processor add the hazelnuts, brown sugar and salt, blend for about 15 minutes then add 1 tablespoon of the chocolate mixture and continue to blend until mixture becomes almost creamy but with still some crunchy crumbs, this should take approximately 20-30 minutes (maybe more) turning the blender/food processor off and on and scraping the sides with a spatula as you blend.
• Once the hazelnut mixture has become creamy add a little of the melted chocolate mixture and blend again until creamy, add half of the remaining chocolate mixture and blend, add the remaining chocolate and again blend until mixture is very creamy. Pour into sterilized jars and refrigerate for at least 30 minutes for the Homemade Nutella to thicken. Enjoy!

HOMEMADE NUTELLA (CREAMY CHOCOLATE-HAZELNUT SPREAD) RECIPE

Steps:

• To Make the Brittle: Lightly grease a half-sheet pan and set aside. Combine water, golden syrup or corn syrup, sugar, salt, and prepared hazelnuts in a 3-quart saucier over medium heat. Scrape and stir with a heat-resistant spatula until sugar has dissolved and the candy begins to bubble around the edges, about 5 minutes. If this takes substantially more or less time, this is simply an indication that the heat level needs adjustment due to equipment variation.
• Continue cooking and stirring until the candy darkens to a tawny amber or foxy brown, registering between 320 and 340°F (160 and 171°C) on a clip-on digital thermometer, about 10 to 12 minutes more depending on the desired temperature. (The risk of error is high with handheld thermometer styles, so be sure to use a clip-on.) For more delicate caramel notes and a cleaner hazelnut flavor, stop at the low end of that range; for a bolder, bittersweet flavor, aim for the higher end of the range.
• Remove from heat, then immediately stir in baking soda, folding with the heat-resistant spatula until the candy is evenly foamy, then pour onto prepared sheet pan. Cool to room temperature, then proceed immediately to the next step. If the candy is allowed to sit out for extended periods of time after cooling, it will turn tacky and soft. Alternatively, wrap the cooled candy tightly in plastic and store in an airtight container for up to 1 week at cool room temperature or for several months in the fridge or freezer.
• To Make the Chocolate-Hazelnut Spread: Break the brittle into pieces and transfer to the bowl of a food processor. Pulse several times to pulverize the candy, then let food processor run continuously until the brittle transforms into a thick, peanut butter-like paste. This typically takes between 3 and 5 minutes, but that range can vary substantially depending on the size and power of the machine.
• Add cocoa powder and process until well distributed. With the machine still running, pour in melted chocolate, along with roasted-hazelnut oil. Scrape the blade and bowl, particularly around the bottom and in the corners, then continue processing until homogeneous and relatively smooth.
• Pulse food processor while drizzling in remaining water in a steady stream. Process only as needed to incorporate the water and create a smooth and silky spread, as over-processing can break the emulsion. Transfer to an airtight container and store up to 1 month at cool room temperature or several months in the fridge. As is, the spread can be used over toast, crepes , and waffles ; as a thin layer of cake or cupcake filling; as a filling for a fresh-fruit tart; or as a fudgy ice cream swirl , among other uses.
• Troubleshooting: While adding water in the last step, excess processing may break the emulsion. Should this happen, additional water can be pulsed in as needed to restore the emulsion. This will salvage the spread and prevent waste, but its softer consistency and higher water content may make it unsuitable for some applications.

NUTELLA - CHOCOLATE-HAZELNUT SPREAD (CARAMEL BASE)

Steps:

• Preparation: Line a baking sheet with foil. Preheat oven to 350 degrees F.
• Make the caramel: Combine the sugar and water in a 3- to 4-cup saucepan. Do not stir again during the cooking. Cover and bring sugar and water to a simmer over medium heat. Uncover and wipe down the sides of the pan with a wet pastry brush or a wad of paper towel dipped in water. Cover and cook for 2 minutes, or until the sugar is completely dissolved. Uncover and cook until the syrup turns a pale amber. Test by spooning a drop or two of the syrup onto a white saucer. Swirl the pan gently, continuing to cook and test the color until the syrup darkens to a medium amber color.
• Pour the caramel immediately onto the lined baking sheet. Tilt sheet to spread caramel as thinly as possible. Let harden completely, about 15 minutes.
• Toast the nuts: Meanwhile, place hazelnuts in a single layer on a shallow baking pan. Toast in the oven until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking to ensure an even color.
• To get rid of the bitter skins, wrap the cooled hazelnuts in a clean kitchen towel or paper towel. Rub until most of the skins have come off, but don't worry if some remain.
• Make the nut butter: When the caramel is completely cool, break it into pieces and pulverize in a food processor. Try to get the caramel as fine as possible at this stage (it won't get finer once you add the nuts).
• Add the nuts and process until they have liquefied, about 5 minutes. Scrape down the sides of the bowl occasionally. Be patient; the nuts will go from a fine meal, to forming a ball around the blade, to nut butter. Add the cocoa, vanilla and salt and process until smooth.
• Transfer the spread to an airtight container, and store in the refrigerator for1-2 months. For best results, stir the chocolate-hazelnut spread before using.

NUTELLA CHOCOLATE CARAMEL SAUCE

Steps:

• Combine the Sugar, Water and Corn Syrup (or Glucose) in a large pot over medium-high heat. Brush the sides of the pot with a wet pastry brush to remove any stray Sugar granules.
• Chef's Note: Once the pot is on the heat, do not stir. Stirring can cause the Sugar mixture to recrystallize. Make sure your pot can hold at least three times the volume of your ingredients. Later, when you add the Cream, the mixture will bubble dramatically. If the pot is too small, the Caramel will spill everywhere.
• Make a slurry (i.e. a paste) with the Cream and Cocoa Powder, slowly adding the Cream to the Cocoa Powder while stirring gently.
• Slowly adding the Cream to the Cocoa Powder while stirring helps to create a smoother mixture without leaving dry lumps of Cocoa Powder.
• Continue heating the Sugar until the mixture begins to turn a golden amber. At this point, it is okay to stir gently to redistribute the heat if necessary. Continue heating the Caramel until it turns a deep amber or to approximately 360 - 370 degrees Fahrenheit (182 - 188 degrees Celsius).
• Chef's Note: As the Caramel continues to cook, the rate at which the temperature rises will increase. Keep an eye on your heat and be ready to remove the pot from the stove as you approach your desired color. Remember that the Caramel will continue to cook even after the pot is removed from the heat.
• When the Caramel has reached temperature, remove the pot from the heat and slowly pour in the Cream and Cocoa Powder mixture while whisking actively. Do not pour too much of the mixture in at one time. The mixture will steam and bubble dramatically, and the pot could overflow.
• Once all of the Cream and Cocoa Powder mixture has been incorporated, add the Salt and Butter, and stir until combined. When the Butter is fully incorporated, add the Nutella and stir until combined.
• Set the Nutella Chocolate Caramel Sauce aside to cool and thicken, stirring occasionally.
• Store the Nutella Chocolate Caramel Sauce in an airtight container in the refrigerator for up to a month or in the freezer for several months. The cold Nutella Chocolate Caramel Sauce is very thick. To return it to a pouring consistency, gently heat it over a double boiler.

BETTER THAN NUTELLA (CHOCOLATE-HAZELNUT SPREAD)

Steps:

• Preheat oven to 350°F. Spread out nuts on a rimmed baking sheet or in an ovenproof skillet. Roast, shaking sheet once for even toasting, until deep brown, 13-15 minutes. Let cool completely. (If nuts have skins, rub them in a kitchen towel to remove.)
• Grind hazelnuts and sugar in a food processor until a fairly smooth, buttery paste forms, about 1 minute.
• Place chocolate in a medium metal bowl. Set bowl over a large saucepan of simmering water; stir often until chocolate is melted and smooth. Remove bowl from over saucepan; add butter and whisk until completely incorporated. Whisk in cream and salt, then hazelnut paste.
• Pour gianduja into jars, dividing equally. Let cool. (Gianduja will thicken and become soft and peanut butter- like as it cools.) Screw on lids. DO AHEAD: Gianduja can be made up to 4 weeks ahead; keep chilled. Let stand at room temperature for 4 hours to soften. Can stand at room temperature up to 4 days.