Oh man, I am excited about this one!
In Campbell farmer’s market last weekend I spotted some locally grown hazelnuts. I am thinking about nutella, that sweet chocolate hazelnut spread that dreams are made of.
We’re boycotting Nutella and there’s a kirkland hazelnut spread that is cheaper and has no palm oil 🙂
The controversy with Nutella?
One of the key ingredients in Nutella is palm oil, a controversial commodity mainly produced in Malaysia and Indonesia that is celebrated for its crop efficiency and low cost of production but also criticized for its contribution to deforestation and pollution.
“We should stop eating Nutella, for example, because it’s made with palm oil. Oil palms have replaced trees, and therefore caused considerable damage to the environment.” – French Minister of Ecology, Ségolène Royal
I personally think of nutella as culinary crack, but I never buy it because of all the yucky stuff and puffed up oils inside of it. BUT WHAT IF I COULD MAKE MY OWN?!?! And what better way to try than with some locally grown heirloom hazelnuts?
Let’s make it :
So, first I roasted the hazelnuts, until I could smell them.
Then I unsuccessfully attempted to rub their skins off. Either I am not very good at this, or this particular variety is very attached to it’s skin. I gave up and tossed them in the food processor. I blended them for a good 5 minutes, until I had a smooth and liquid butter.
Then I mixed in cocoa powder, powdered sugar, salt and vanilla. I blended that for 15 seconds and then drizzled in the canola oil. And there it was. Beautiful nutella.
Except it was a tad grainy, since I am not a commercial nut factory. So I strained it, which took some muscle (this stuff is THICK) and I had to call in the reserves.
And then we ate it. On some banana bread that I just HAPPENED to have lying around. And it was delicious. Like a nuttier, more intense version of nutella.A grown up version, if you will. I smell christmas presents…
In case anyone’s curious about the actual nuts, I used Duchilly Hazelnuts from Holmquist Hazelnut Orchard. As someone who grew up munching on local pecans, I am a BIG fan of locally sourced tree nuts. So I’m very excited to have found a yummy hazelnut farm, I suspect there will be lots of hazelnut desserts in the near future!
2 cups hazelnuts
6 TBSP unsweetened cocoa powder
1 1/4 cup powdered sugar
1/4 tsp salt
3/4 tsp vanilla extract
1/4 cup canola oil
– Roast hazelnuts in 375 degree oven for 10 minutes.
– Put roasted hazelnuts in food processor and puree for 5 minutes, until very smooth.
– Add cocoa powder, powdered sugar, salt and vanilla. Puree for 15 seconds and then stream in canola oil.
– Strain and spoon into jars.
– If you plan on having it around for more than a few days, store it in the refrigerator. Because it thickens when cold, you will need to bring it to room temperature before using.