I was first introduced to nutella in my sophomore French class. My teacher, Madame Meinhardt, let us have aptly-themed food parties once a semester. To this day, I credit her with my love for the language. She would turn on a custom-made "en francais" neon light in her classroom and for 20 minutes or so, would tell us a story all in French. Somehow, I was able to understand her and I came to love the sound of her voice. Although she was American, she was so chic in that perfect Parisian way.
So yes, nutella. It's delicious. My favorite way to eat it is spread on top of a good French baguette. I came across a recipe for the homemade version. I never even considered making it because I assumed it would be overly complicated. Well I'm here to tell you, it's not. In fact, I would classify this as very, very easy.
The hardest part about this recipe is getting the skins off the hazelnuts after you roast them. This is how I do it: spread the hazelnuts out evenly on a pan and roast at 350 degrees for 10 minutes or until they appear golden and start to smell nutty. Let them cool for a few minutes and then rub the nuts between two clean towels. The friction of the towels will take the skins off. Discard the skins and set the nuts aside.
Nutella
Recipe from theKitchn
Makes about one cup.
1 cup hazelnuts, toasted and peeled (see above for instructions)
1/4 cup cocoa powder
1/4 cup powdered sugar
3/4 tsp vanilla extract
1/4 tsp kosher salt
4 T canola oil
Put the hazelnuts into a food processor. Blend for about three minutes, or until the nuts form a semi-course butter. Add the rest of the ingredients and blend until smooth, stopping at least once to stir so that everything incorporates well. If refrigerated, the nutella will last at least two weeks.
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