Homemade Nutella

Adapted from Leite’s Culinaria.

Preheat oven to 350ºF.

Spread the hazelnuts on a baking sheet and put them in the oven for 10 to 12 minutes, or until toasted. Once they are done, put them in a kitchen towel and start rubbing them so to get all the skin off. If you can find skinned hazelnuts, don’t hesitate, just buy them. But if you must skin them yourself, make sure that you have rubbed off most of the skin. You won’t be able to get it all off, but give it your best, otherwise your Nutella will taste a bit bitter.

Melt the chocolate in a double boiler (saucepan placed over a pot with simmering water), or in the microwave. Let completely cool.

In the meantime, put the hazelnuts in a food processor and process until they form a paste. Add in the canola oil, powdered sugar, vanilla extract, and salt. Mix it all together.

Mix in the melted chocolate and continue to work it until smooth.

Pour the Nutella into a jar and let it cool. It will thicken as it cools.

Cover the jar or grab a spoon and dig in.