Preparation of "Nutella" at home

The firm produces Ferrero chocolate hazelnut paste "Nutella" in 1964. First, the composition of the paste was peanut butter, is very popular abroad. But, perhaps because peanut butter causes many allergies, or for some other reason, the manufacturers replaced it afterwards palm.
It is convenient to use ready pasta in order to cook the dessert, or dump it for pancakes, cakes, decorate the cake.

Pasta "Nutella" you can make your own at home, but it's not necessary to look for palm oil, you can use regular butter. The original recipe in the paste consists of hazelnuts, but peanuts, and walnuts. Homemade pasta is tasty and useful industrial product without preservatives, dyes and other additives.
Pasta "Nutella" is not recommended for people with allergic to nuts or milk. This fatty, high-calorie product with high sugar content, so it is not desirable in a large number of children and overweight people.

Before you cook the pasta "Nutella", you need to clear the kernel hazelnuts from the husk, and then grind them in a blender or orehovica. If you use peanuts or walnuts, it is recommended to pre-fry in the oven.

Home cooking recipe "Nutella"


- 4 cups of milk;
- 4 cups of granulated sugar;
- 3-4 tbsp chopped nuts;
- 4 tablespoons of wheat flour;
- 6 tablespoons dark cocoa powder;
- 250 g of butter;
- 0.5 teaspoon of salt.

First you need to connect in a bowl the sugar, cocoa and flour. Then gradually, in small portions, pour the milk and immediately stir to avoid lumps. Once all the milk is poured, the contents of the bowl should be poured into a saucepan and put on fire. Bring mixture to a boil over low heat, stirring constantly so that the mixture is not burnt and does not stick to the bottom of the pan.

Then you need to add to contents of saucepan the chopped nuts and butter, add salt and mix well. Cooking "Nutella" should be at simmer, not forgetting to stir. Ready chocolate-peanut butter cool, transfer to a jar with a lid and store in the fridge.

For this recipe the paste is homogeneous, elastic, good spread on bread, biscuits, it can also be used as filling in cooking and confectionery.