Recreating the original inspiration behind the world's most famous hazelnut spread
In short: Discover how to make a homemade Crema di Gianduja, the recipe that served as the precursor to Nutella. This video demonstrates a simple method to craft a rich chocolate hazelnut spread from scratch.
The process begins by toasting 400g of hazelnuts at 150ºC for 6 to 8 minutes. Once the skins are removed, the nuts are ground with 150g of sugar in a food processor for 15 to 20 minutes until a smooth paste forms.
The recipe combines this nut butter with melted semisweet and milk chocolate (250g each), 120g of room-temperature butter, and 250mL of heavy cream. Optional enhancements include vanilla extract, hazelnut extract, and a hint of instant coffee. The final spread is stored in the fridge.
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Sources
- Summary by Intellect · source: DIY Nutella Recipe Crema di Gianduja Ricetta & Taste Off With Fake Nutella Brands!
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