Homemade Nutella

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Ingredients: 

75g dark chocolate (70% cocoa)

50g peeled hazelnuts

50 g sugar 

(or fructose)

2tbsp cocoa

90 ml hot water

Preparation

Toast the hazelnuts in the oven  at 150C for ten minutes or in a non-stick pan (the latest method is quicker).

In a food processor grind the hazelnuts  and the sugar until they form a paste ( we use a kenwood multi mill attachment or a hand blender).

Then add the chocolate and very hot water. Blend again until smooth. Add cocoa and blend again.

Scrape your homemade Nutella into a sterilized glass jar (and yes!  you are allow to lick your fingers!) and let it cool to room temperature. It will keep at room temperature (or in the fridge during the summer months) for up to 2 weeks.