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Makesabout 1 1/4 cups
  • Active time:15 min
  • Start to finish:15 min
April 2008
You might not realize how simple it is to make the classic hazelnut-and-chocolate spread at home. This version has a more nuanced flavor than the store-bought stuff, with a softer texture. It stores really well—you don’t even need to refrigerate it—so don’t be afraid to make a big batch. Watch Goldfarb demontrate how tapioca maltodextrin can turn this spread into “Nutella” Soil.
  • 200 g (7 oz) well-mixed canned hazelnut-praline paste (see cooks’ note, below)
  • 100 g (3.5 oz) unsalted butter, softened
  • 75 g (2.6 oz) 64%-cacao bittersweet chocolate, finely chopped and melted (see Tips)
  • Equipment:

    a gram scale; a stand mixer fitted with paddle attachment
  • Beat praline paste and butter in mixer at medium speed until smooth. Beat in melted chocolate until smooth.
Cooks’ notes:
  • To ensure that hazelnut-praline paste (candied-hazelnut paste) is well mixed, purée entire contents of can in a food processor before measuring.
  • “Nutella” keeps in an airtight container in a dark, dry place at cool room temperature up to 3 months.
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