Homemade Nutella & Pinot Noir Eiswein

May 24th, 2012 | Posted by Gregoire Michaud in Daily life... | Recipes

It all started with Sonia, as she was yet again, on her way to visit us here in Hong Kong…

Sonia is addicted to Nutella, which I can totally relate to as I am in love with the delicious chocolate spread myself, but lately, I have been questioning if Nutella the best we can do as a chocolate spread?

Nutella used to be made with hydrogenated oil until the said oil got literally crucified by any other health organization from around the world, and rightfully so that is; (which makes me wonder what we ate when we were kids by the way!) – and now, they use palm oil – which apparently comes from “sustainable” palm tree plantation in Malaysia. Trust me, on my way to visit Emmanuel Homes, I drove through these palm tree field and it has absolutely nothing sustainable about it…  So, is palm oil any better for your Nutella? I guess not… But anyway, Nutella is made of 55% of pure refined sugar (beat that!), the infamous palm oil, a poor 13% of hazelnut and 7.4% of cocoa powder – it eventually turns out as a delicious and addictive spread, but health wise and quality wise, there is definitely space for improvement!

For example, you could try this:

Ingredients

  • 40 gm brown sugar
  • 60 ml water
  • 7 gm pure cocoa powder (unsweetened)
  • 100 gm praline paste (unsweetened or very low in sugar)
  • 100 gm dark chocolate (around 70%)
  • 120 gm butter
  • 45 gm roasted and chopped hazelnuts
  • A generous pinch of salt

Method

  • Boil the water and the brown sugar once; add the cocoa powder and boil once more.
  • Throw in the chocolate (in small pieces to melt faster) and stir until all is melted.
  • Add the praline paste, combine into a smooth mixture.
  • Allow to cool a little and add the butter. The temperature must be cold enough so that the butter don’t melt into a liquid – this is important to keep the texture of the butter into the finished spread.
  • Mix until you have it all smooth and add the chopped hazelnuts as well as the salt.
  • Tada!! Spread it on your croissant and munch in!

That recipe can be tweaked with different nut paste or different chocolate – for example with a part of milk chocolate and a part of dark chocolate – why not adding orange zest or lemon zest? Wouldn’t you love to get a nice chocolate and yuzu spread for your croissant on the ocean shore of your dream resort? I sure would! :)

And so, for Sonia’s visit, I prepared our homemade Nutella with a glass of Eiswein Domaine Opitz 2008 (Pinot Noir) from Austria – a stunning wine that pairs beautifully with chocolate, nuts and the little caramelized puff pastry served together…

I took the below photo with my iPhone which left me very impressed… I guess it was luck to get such a great shot!

By the way, these caramelized puffs and croissants aren’t all innocent… they come from my upcoming book on layered dough! :)

 

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  • Reecie Reece

    Wowwww!! Looks amazing!! Didn’t know we can make nutella by ourselves!!! Would love to give this a try!!! :D

    • http://gregoiremichaud.com Gregoire Michaud

      Yeah! And it even tastes better than the good old Nutella from the supermarket :) 

  • Rachbates83

    I love Nutella! Really excited to try this!

    • http://gregoiremichaud.com Gregoire Michaud

      It’s very easy too… beside the scaling of the ingredients, I think it took me 15 minutes to finish it, definitely worth the time! :)

  • Colette

    Beautiful entry!! So true! It is scary to think the quality (in ingredients and nutrition-wise) on some of the common everyday preparations we buy..definately there is room for improvement, though at times we dont get quite to the texture or flavour we expect. But with recipes like yours, that surely isn’t a problem! I look forward to trying your version of homemade nutella..i can almost taste it!

    By the way, i am really looking forward to that upcoming book on laminated doughs!!! Beautiful!!!:)

    • http://gregoiremichaud.com Gregoire Michaud

      Thank you so much Colette! Well I hope my version of Nutella will live up to your expectation! :) I tried to have it well balanced in sweetness using brown sugar only, full of cocoa and nuts; all of that blended with butter and I thought it was very near what I would like to have for breakfast in excessive amount! :)

  • http://twitter.com/DaisyNTSFM Daisy

    Hey Greg :) Sorry for not leaving a comment lately :D I’ve recently started full-time work and it’s just been crazy FOR ME lol ~ I have that feeling too! Even though Nutella is so DELICIOUS is it really the best? lol i can’t wait to try your recipe and it doesn’t look THAT difficult :P hope i don’t fail! Hope you’ve been well Greg! 

    • http://gregoiremichaud.com Gregoire Michaud

      Hello Daisy, no need to apologize, I can understand how busy you’ve got with your new job!
      I hope your new job won’t stop you from sharing your love of food :) xx

  • Dyes60

    Thanks for the recipe. Can’t wait to cook my own Nutella!

    • http://gregoiremichaud.com Gregoire Michaud

      You’re welcome! Hope it can live up to your expectation! :)

  • http://travellingfoodies.wordpress.com/ Alan(travellingfoodies)

    wow! sonia is one lucky babe!!! 

    • http://gregoiremichaud.com Gregoire Michaud

       LOL :) Very much yes!!

  • maria tomato

    Thanks for this link, I will make it when I find hazelnuts. What do you think of pairing it with a little Hennessy? :)
    http://www.picnicatmarina.com

    • http://gregoiremichaud.com Gregoire Michaud

      Hennessy doesn’t sound too bad actually! ;) hehe

  • http://twitter.com/Rong_oliver Anastasia Wang

    Chef, how I get your books except in Amazon because your books are out of stock in Amazon. Thank you so much.

    • http://gregoiremichaud.com Gregoire Michaud

      Oh la la! I am sorry! :) At the moment, I have my last 2 books available in prints. The others are coming in ebook version soon! The books can also be ordered on this website: http://gregoiremichaud.com/store/ :) Thank you for your great support!

  • http://www.facebook.com/jeremy.shapiro.73 Jeremy Shapiro

    Need your book so I can use my peanutella with those layered crisps!!!

    • http://gregoiremichaud.com Gregoire Michaud

      For sure Jeremy!! You should launch your own brand! ;)

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