welcome friends the plan today had been pretty simple I wanted to make
a DIY at home Nutella Recipe so my plan had been to read the labels on a bunch of
different 'Nutella' brands cross-reference 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 filbert's 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 Nutella 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've put in more sugar
so Nutella 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 in 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 going to say it but crema de gianduja was born although sometimes it's written
crema de different spellings same word same meaning now so the original from
the 1800s the people would have made it 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 a
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 going to change the flavour 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 and a toast the hazelnuts and then I need to remove
the skins which is almost impossible tasks 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 sibs exactly the same no clue if this is
going to work pretty sure it might I've see 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
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 filbert's so I
popped 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 going to take like a minute I'm going to tell you that
it's probably going to 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 any way you like if your
preferred method is to put it over a 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 know if 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 2 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
I just might be able to do it
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 they're a
little bit grainy err then then purchased but with home equipment
there's nothing else you can do now I'm going to 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 Glen 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 it this is
the this is the hazelnut spread that we made that you've been working on yep
Coke's not too long not too yes 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 I think I've done it let's see
let's see why do you want to do this can I 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 and more traditional sit right there Supermarket branch yeah
so I know that the flavor is gonna be somehow I have to laugh cuz it seems
like one most unhealthiest things I'm just gonna eat spoons of Nutella won't
ever again totally unhealthy mm-hmm 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 it you can't in a home food processor grind the
hazelnuts down to a visual smooth really nice paste if you had one of those
there's just thing that they make chocolate in it's got two stone wheels
to 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 that now the chocolate i
used a little bit of milk chocolate and a little bit of any 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 that really does have a strong hazelnut and strong roasted
hazelnut like that yeah that that and I think goes in the oven kind of you know
flavor I really like it I think part of that roasted flavor is also from the
darker chocolate cuz these would all be milk chocolate I would say though that
if you told me you were feeding me Nutella I wouldn't be like nah
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
roasty flavors fair enough fair enough which leads us to yeah I mean everyone
knows what to tell it tastes like but let's see what the off-brands tastes
like
something smooth chocolaty smooth chocolaty super sweet and not too
it is super sweet not too hazel nutty but you do get a nasal night after it's
the end yeah which is what I remember from Nutella for more 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 and 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 which is how you get
interesting because that would really liquidy
oh that's almost too much I'm in trouble
that one has more of a hazelnut flavor than that one didn't this one hazelnut
upfront mm-hmm less chocolate just a sweet even maybe even sweeter the Melton
one of that one though would make it perfect for s'mores almost my spoon oh
you should taste it before I change you again I'm know we have three flavors in
yeah okay here's the fat side I live like them all but they're all a little
bit different they're all a bit different 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 hazelnut some reason it's like a joyous chocolaty marshmallow a kind of
flavor to it I would yeah 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 darks clearly you've been comparing a lot is
this what happened this week you're comparing constantly mm-hmm cuz
I'm pretty confident this was just as full when these ones started I just say
it how did say I could be wrong hmm
but interesting is that that has a completely different texture yeah it has
a almost a gooey texture yeah I guess 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 chocolaty
than hazelnutty so it's kind of they're all really sugary they're all really
good saves between these two between these two yeah I keep trying to build
not polite of giants dude 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 tough and at this point I'm chocolate
out chocolate adventurous so here's what we've learned um 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 yeah 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 hazelnuts just making it wrong it's no
cheaper yeah this paints 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 but it
was a lot of work yeah but any of these would be a great
substitute I mean yeah I mean it's all comes down to what time how much time
you've got you like to do what it brings you great joy go for it this brought me
great joy thanks for stopping by see you again soon
you