Here is a new Nutella recipe set to me by the Laroche family, it’s quite good!
1 cup of roasted and skinned hazelnuts.
12 ounces (340g) of chocolate (valrhona manjari 64% is what I used the first time, valrhona jivara 40% milk chocolate the second time, much better texture)
1/4 cup (30g) of powdered sugar (with milk chocolate, use a bit less sugar)
1/2 vanilla bean
1/2 teaspoon of salt
1 tablespoon of cocoa powder
2 tablespoons of vegetable oil (still trying to figure out if that’s really necessary)
For the modus operandi please refer to the original recipe right here.
Or read this (copied and pasted from the link above):
1. Preheat the oven to 350°F (176°C).
2. Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for about 12 minutes, until they’ve browned a little and the skins are blistered a little. Wrap them in a kitchen towel and rub vigorously to remove as much loose skin as possible. (Some skin will cling to the nuts when you’re done. It’s okay—not to mention inevitable.) Let cool completely.
3. Melt the chocolate in a saucepan over gently simmering water or in the microwave. Stir until smooth. Let cool completely.
4. In a food processor, grind the hazelnuts until they form a paste. Add the oil, sugar, cocoa powder, vanilla, and salt and continue processing until the mixture is as smooth as possible–or as smooth as you like. Add the melted chocolate, blend well, and then strain the mixture to remove any chunks of hazelnut that remain. The resulting homemade Nutella will be thin and somewhat runny and maybe even a little warm but it will thicken as it cools. Scrape your homemade nutella into a jar or other resealable container and let it cool to room temperature. Cover the container after snitching several spoonfuls. The nutella will keep on the counter for up to 2 weeks. (Hah!)
This will yield a bit more than two 6 ounce jars of deliciousness.
Note that I have modified the proportions a tad from the original recipe, let me know if you improve upon this. Also, this will seem very liquid at first, it actually becomes pretty hard once cooled completely but it’s great on warm toasts or even better, on crêpes!
UPDATE: I have updated the recipe, we’ve since tried this with milk chocolate and the consistency is much better. When done with dark chocolate, the nutella hardens a lot but with milk chocolate, it stays spreadable at room temperature and is delicious.