tag:blogger.com,1999:blog-7979090978404796142.post1255803686878029761..comments2023-07-17T08:10:11.848-07:00Comments on Zizi próba: Házi csokoládés mogyorókrém, avagy az otthon készített Nutella legendájaZizihttp://www.blogger.com/profile/05493557776919308546noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-7979090978404796142.post-75141454419317557572013-01-22T12:30:59.547-08:002013-01-22T12:30:59.547-08:00Homemade NutellaIngredients (makes 500 ml, about 2...<b>Homemade Nutella</b><br><br><i>Ingredients (makes 500 ml, about 2 cups)</i><br><br>- 250 g hazelnut<br>- 400 g milk chocolate<br>- 100 g bittersweet chocolate<br>- 3 tablespoons hazelnut or coconut oil<br>- 3 tablespoons unsweetened cocoa powder<br>- 1/2 teaspoon salt<br><br><i>Method</i><br><br>Preheat the oven to 170C (338F). Line a baking sheet with parchment paper, place the hazelnuts on it and toast them for about 8-10 minutes until the nuts have darkened and the skins have blistered. Wrap the nuts in a kitchen towel and rub to remove as much of the skin as possible. Let cool completely.<br><br>In a food processor grind the hazelnuts until they form a paste (about 10-12 minutes). Add hazelnut oil, cocoa powder and salt. Continue to process the mixture until it is very smooth.<br><br>Add a little boiling water to a saucepan and heat until simmering. Break the chocolates into small pieces and add to a heatproof bowl. Suspend the bowl over the simmering water, but do not allow the base of the bowl to touch the water. Heat the chocolate, stirring regularly, until melted, then remove from the heat.<br><br>Add the melted chocolate to the hazelnut mixture and continue to blend until smooth. Transfer to a jar and let it cool (the texture will be a bit runny, but it will thicken as it cools).<br>Zitahttp://zizikalandjai.comnoreply@blogger.com