Homemade Nutella & Pinot Noir Eiswein

May 24th, 2012 | Posted by greg 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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