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To get rid of graininess at home, boil the hazelnuts in milk and then add it to a high powered blender. Blend on high still hot and it will become smooth. Then add the cocoa and sugar.
You, I don't know you but I like you. Thank you, as I am watching these videos experimenting to create a recipe for my own use and this will be invaluable. I was prepared to accept the graininess as it still is less sweet and tastes better then the supermarket variety.
My Gran used to make this. Simmer roasted nuts in cream until they split between your fingers, they loose their snap. Strain, put into blender ('70 Hamilton Beach) grind adding the cream in slowly. Reheat to a simmer and pour over crunched up chocolate like making ganache. She used equal weights. Finish with vanilla and a pat of butter (to keep the shine like cornstarch pudding.) Salt to taste. If too stiff. Add more simmering cream. If the chocolate wasn't sweet enough, she'd add sugar to the simmering nuts. You can sub with other nuts, sunflower, or pumpkin seeds. A friend uses toasted sesame seeds, making a spreadable "halva". Only sub up to half of chocolate with cocoa because it is really grainy with the normal lower fat powder.
I've discovered your channel quite recently and I have to say, I really appreciate your videos. Your style and approach to making these videos is something that I don't see that often, sadly. Simple, efficient and entertaining. Looking forward to the next video!
Always candy your hazelnuts with the sugar in a saucepan, then cool, before processing. This will improve flavour and remove the graininess from your hazelnut puree.
@@robertthabassist I'm also curious why baking them would make them gritty while pan frying them with sugar wouldnt since they're both being cooked, the only difference being one has caramilized sugar on them which you'd assume wouldnt effect the nuts.
a MASSIVE thumbs up from me in the first 60 seconds just for addressing the "palm Oil" issue, thank you,...I will definitely make this as I have been boycotting stuff with palm oil in for years now. Great job Sir
As someone who cooks approximately 3 times a year, I am beyond confused as to why this is my most watched youtube channel. I'm not complaining as I'm pretty sure it has to do with the genuine passion and charisma of the creator, but I'm never in a million years making my own nutella and don't even like eating chocolate, but thoroughly enjoyed watching this video. Kudos
It's obviously a premium product. In Italy you can find "Crema Novi", it contains 45% hazelnuts and no other fat source than hazelnuts and cocoa. www.amazon.it/Novi-Cremanovi-200-gr/dp/B01NCER2PM/ref=sr_1_3?adgrpid=51813583399&gclid=CjwKCAjwiZnnBRBQEiwAcWKfYpNDCmw1b80WpFntViZxQFJYs5u-560o0SN0goraHc0PEVJtgPYoIRoC-lEQAvD_BwE&hvadid=255184380372&hvdev=c&hvlocphy=1008686&hvnetw=g&hvpos=1t1&hvqmt=e&hvrand=4999348270379316545&hvtargid=aud-607878439334%3Akwd-301470393733&hydadcr=18642_1763965&keywords=novi+crema&qid=1558618411&s=pantry&sr=8-3
@@andreaferrigno No, it's really not - it pretty much costs the same as Nutella at the stores that carry it (primarily Kaufland seems to be a good source; 2,99€ for 300g) - online it's a lot more expensive.
Another thing Glen.. have you heard of Eurocrem? A two part hazelnut and sweet milk spread along the lines of Nutella but it originates from Serbia I believe.. it also has a completely different taste!
@@seshthreepio It used to be liscenced by a company called gandola from italy. It is different especially the white milk/hazelnut part. Glen you should try to make it theres two of us that want to see it now
Make sure you secure your hazelnuts, or mice could steal them, run them across your kitchen, sneak them into a closet, bring them into your gym bag, and hide them inside your gym shoes. Ask me how I know 😂
I have similar mice! Last week they broke into a bag of high quality chocolate morsels and keep removing about 8-10 morsels a day, which is the exact amount a serving is. Hopefully a large rat doesn’t discover the chocolate morsels. Last time that happened my son, I mean a large rat, ate the remaining 1/2 bag.
I'm a German living in Mexico and I really like your videos. And this video is one of my favourite video. And I like a lot. Thanks for your great content
Thank you for the great hazelnut de-skinning technique! You took the words right out of my thoughts when you said that taking the skins off these nuts was your least favorite task. I like cooking with Filberts, but have not done so in years because of the skins. Those nuts are going back into the rotation again thanks to that one tip. 👍 Edit: A wet grinder would definitely work, but so will a Vitamix or Blendtech blender. I used to own a Vitamix 2600 and it would make any nut into smooth butter including hazelnuts. Cheers.
Hey Glen, I'm making my own keto version nutella at home with xylitol or erythritol sweeteners, and from my experience i can tell you 2 thing: 1- if you use a powerful blender like vitamix you will end up with a very smooth nutella in one minute (not gritty) 2- if you add coconut oil instead of butter you will get a liquidy nutella just like the original consistency hope this helps
Hey Glen. In Piedmont we can still find patisseries that sell authentic gianduja. It’s really expensive but lightyears ahead of Nutella (which BTW I don’t like). The only ingredients are hazelnuts, chocolate and hazelnut oil.
Hi. Love your channel, and I really appreciate the effort and dedication put into each recipe. In my country unfortunately (sweety) nutella is more expensive than preparing it at home as you have done it. I believe without trying it yet, that this homemade version is richer in many dimensions. The complexity of certain flavors is lost in the manufacture, in this case, of the hazelnuts. And as you say, in my kitchen I have much freedoms to play and create, so I'm going to try ( my version 😁). We in my country say "quien te quita lo bailado" greetings from Argentina. Enjoy
Another fantastic cooking adventure. What gets me about Nutella is its weird aftertaste/scent sort of experience. It reminds me of a factory. Haven't noticed it with the store brands. Ooh...maybe thats the palm oil? Just bought a super cheap jar made in Turkey...no weird aftertaste, made with vegetable oil.
I love your recipe. Thanks for that. The addition of instant coffee is great. It’s like adding salt to some chocolate recipes that have a bunch of sugar...adds another note to the taste after baking/cooking. I add a teaspoon of instant coffee to my bolognese to round out the flavours. It works!
Instead of butter you can try hazelnut oil, just for fun. In Piemonte little company use tonda gentile delle langhe, a particular kind of hazelnut from here! Much love for your videos and congrats for the recent boom in subscribers!
Another great video! My daughter’s favorite cake of mine has a Nutella ganache. She doesn’t love overly sweet frostings/glazes, so I would love to try yours ... except for that textural issue.
If you can find a steel/metal flour mill (not a stone one because that one is hard to clean and it would go rancid) you can grind any nut to a real paste. There are some for the Kitchenaid as an attachment I think. I use such a mill to grind poppy seeds as well and it works perfectly. Great video btw!
Noor-Al-Deen P do you have to use heavy cream? I have a dairy allergy. I can’t cut it completely, but I’m cutting dairy way back. Also have allergies to coconut, soy, almonds, & rice - the usual dairy alternatives. My coconut, almond, & rice allergies are less severe than the dairy & soy. If coconut cream is the only alternative to heavy cream, got no choice. Thank you.
Nice video, I'm not a sweet tooth, but I am glad to see you pronounce Nutella correctly, I think I'd try your recipe because my wife and I do use it for cooking, thank you 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
This italian stuff is sold here in France: www.rigonidiasiago.it/nocciolata/nocciolata-bianca/ It actually tastes like the bueno cream and is basically made of pureed hazelnuts, cane sugar, powdered milk, sunflower oil and cocoa butter.
Have you tried the European Nutella or are you using European nutella already? The European nutella is a bit smoother and creamier, and there's less sugar and more hazelnuts. Though, palm oil is still there unfortunately. They did change the Europe version slightly somewhere between 2015-2017 by adding more powdered milk and decreasing coco. No idea about the NA version. Btw just found your channel week ago and love the content and your presentation style!
Hello Glen, Love the channel and the the recipes you do are always interesting. The way you present everything makes it seem so smooth and simple. I am not sure if you take requests/ideas/suggestions etc but would it be possible to have you make an Opera Cake? A classic french dessert from what I am told. I am relatively new to cooking, especially baking and having a straight forward video from you would help immensely in making one! Even if you don't take up the task I am still enjoying your channel and wish you the best.
Hey, thanks for the video. It's really helpful. But I need to ask this: At 6:21 and 6:32 when you mixed the nut with the choclate I noticed you left great amount of it in the container. Do you just wash it away afterwards? I mean it seems like a big waste to me.
Chocolate and hazelnuts. How can you possibly go wrong. That said, I like the idea of the one you made. Sounds delicious. I love hazelnuts and coffee and dark chocolate - all things bitter and toasted.
ok, now you make me feel all special inside because I also follow "Alex the French guy". I really am enjoying your efforts. Thanks from a fellow Canadian (from the french-ish province)
Hi Glen, another great recipe! Approximately how long is the shelf life of this since it has cream in it? If you can find them there's a brand of Hazelnuts that are organic, roasted and de-skinned called Eco Farms I think, I get them from Costco.
Hi, this is fantastic, thank you for this recipe. I am loving it. I tried 1 Nutella copy but it wasn't good, I will have to try this. Thank you. Alex is a brilliant and awesome cook too. ❤️❤️🇨🇦🇨🇦❤️❤️
I'm wondering if you could get a bit smoother texture using one of the grinders at the supermarket? Thanks so much for this, it's given me all kinds of ideas to play around with to make this more friendly to my diet.
Hi Glen, nice try and more healthy than store bought, but too much work, and you have to keep it refrigerated, thanks for the video as always a good presentation. Bob in the UK
@@jameswestwell6940 Not since I found out the horrific ramifications that the corporate quest for palm oil has. I actually have so many food allergies & read so many labels to avoid anaphylaxis that I'd stopped noticing those which wouldn't kill me. Then I saw a doc about 5-6 yrs ago *about where palm oil came from* • the impact upon the environment, rain forest, & locals, & (omg!) Bonobos being chained up & raped by guerillas hired indirectly by corporations whilst seeking to continue using palm oil despite its impact. So sadly? I had to give up my pms-nutella-sanity. I've merely increased my weed intake & it's sufficient thus far (it's eco-friendly local weed). ❤️☮️🌍✊🏼
@@jameswestwell6940 Shit - I realised I forgot to say *homemade* Nutella. Sorry mate. I fixed it. Ive been recovering from encephalitis & its effed my vision up & I've been mistyping stuff for about 4wks. now😂😮 Again, I see where you're coming from. 🌍☮️❤️
I'd like to suggest you to try some little twists: 1 if you're trading to substitue palm oil, go for it with a other vegetable oil (the more tasteless the better) after you got your hezelnut in that buttery consistency you can add the oil, this should add some smoothness 2 use cocoa powder 3 try usong condensed milk instead of cream and a parte of the sugar.
I adore the president's choice hazlenut spread. Especially since you can get it in crunchy variation. It's also not as overly sweet as Nutella which makes it a good spread for my tastes, especially with peanut butter.
This just popped up on my list. I DUO Penotti that I get in Holland. But it changed about 6 or so years ago and it is just a sweet as Nutella. I'd prefer one that has that nice balance between hazelnuts and chocolate that isn't over sweet, but is spreadable. Thank you for sharing this. I will have to see how easy or difficult it is to get filberts. Thank you for sharing :-)
oh wow I wasn't expecting to see the homemade nutella video this soon, if you would had you put the end mixture through a fine mesh sieve do you think you would've had a less grainy texture?.
I don't know if it had already made it to the other side of the ocean but here in Italy as a commercial product there is also CremaNovi which is basically a Nutella made the old way so it doesn't have palm oil, i think it is the best product of this type but it also costs a little more than nutella.
I've bought Nutella in Germany many times to bring home because the Nutella made in the USA is not the same recipe. At one time, they were using peanut oil with Hazelnuts. In Germany they use hazelnut oil and it doesn't have an after taste.
Hi guys! A few of your old videos have come on my feed today! I watched the Cola one too! So here is a question...could you run the nuts through a flour mill/grinder to get it smooth???? My kids snickered their noses at my gritty version too.😉🙄
I made an attempt at a Nutella like spread using Brasil nuts and Cashews (which were the only nuts I could find on vacation). It takes a long time to crush the nuts with a normal blender to a smooth consistency. The Cashews crushed somewhat easier. I used a sunflower oil and olive oil when I ran out along with sugar and cocoa with no cream. It was basically a nut butter with sugar and cocoa. If Ghee is shelf stable, perhaps you could use that instead of cream so that it will keep longer even at room temperature.
Don't care if YOU'RE disappointed, I'M very interested! My biggest issue with Nutella is that it's SOOOOO SWWWEEEEET! Your iteration sounds awesome. Who's gonna complain about real, high-quality chocolate, roasted nuts, hazel-nut liqueur and heavy cream!? (If they're over the age of 10.)
What was the price difference between them? I would also imagine the homemade version would be more expensive... but it is nice to know exactly what is in it
Hi Glen, you guys mentioned a few times that it was a lot of work, did you mean that developing the recipe was a lot of work or that making the recipe itself was a lot of work? I'm just wondering because it didn't seem like that much of a big job and I'd like to try. Thanks for your great videos! Big fan from Montreal.
Have you tried Justin's Chocolate Hazelnut Spread? It is most likely closer to what you made in this video. It is sold in the States but I am not sure about Canada. Great video!
This looks so much nicer than the commercial brands! I bet it's delicious. Maybe if you add some oil during the nut processing you could get it smoother.
Thanks for watching. If you liked it - subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please click that share button and share with your friends on Reddit, Twitter, and Facebook. ^^^^Full recipe in the info section below the video.^^^^
Love your channel. Keep up the good work
you could try using icing sugar instead to make it smoother
You could use a chocolate melanger to get the hazelnut/sugar smoother
I believe you were referring to a wet grinder.
Glen & Friends Cooking hey gianduja is pronounced : gee-on-doo-ya
Just realized......I LOVE that you have no music or sound effects to distract from the content. Really nice change from the norm on RUclips.
I love it, too! I've never noticed how annoying I find background music until I don't hear it.
Way better than that ridiculous gong sound effect from Epicurious. 😂
@@slowfreq this is why i turn off music in all video games soooo nice
it is that you mention it , did not notice that at all , i was that concentrated on the video
Good that you mentioned it, you're absolutely right!!!!
I am pretty sure you used more hazelnuts then Nutella does for their whole production year.
Fact --Nutella is the world's biggest user of hazelnuts --gizmodo.com/nutella-consumes-25-percent-of-the-worlds-hazelnut-crop-1623880985
I'm pretty sure whoever operates the bottling equipment simply nods at a picture of a hazelnut whenever they pull the lever.
You should see the huge Ferrero fields of hazelnut here in italy :)
Riccardo Bianco also in Spain
I've worked at Ferrero and its true, they are the biggest user of hazelnuts in the world, at least thats what they say.
"I don't have a microwave here in the studio"
It only just occurred to me this show isn't recorded in your at home kitchen 😱
He has a video tour of the studio and parts of the house look it up.
@@StephenJohnson-jb7xe Its totally insane
😱
Everything but the spoons are props XD
To get rid of graininess at home, boil the hazelnuts in milk and then add it to a high powered blender. Blend on high still hot and it will become smooth. Then add the cocoa and sugar.
You, I don't know you but I like you. Thank you, as I am watching these videos experimenting to create a recipe for my own use and this will be invaluable. I was prepared to accept the graininess as it still is less sweet and tastes better then the supermarket variety.
How much nuts and milk? How long do you boil? How much sugar and cocoa do you use?
The Ultimate is Nutella and peanut butter combined
My Gran used to make this. Simmer roasted nuts in cream until they split between your fingers, they loose their snap. Strain, put into blender ('70 Hamilton Beach) grind adding the cream in slowly. Reheat to a simmer and pour over crunched up chocolate like making ganache. She used equal weights. Finish with vanilla and a pat of butter (to keep the shine like cornstarch pudding.) Salt to taste. If too stiff. Add more simmering cream. If the chocolate wasn't sweet enough, she'd add sugar to the simmering nuts.
You can sub with other nuts, sunflower, or pumpkin seeds. A friend uses toasted sesame seeds, making a spreadable "halva". Only sub up to half of chocolate with cocoa because it is really grainy with the normal lower fat powder.
I've discovered your channel quite recently and I have to say, I really appreciate your videos.
Your style and approach to making these videos is something that I don't see that often, sadly.
Simple, efficient and entertaining.
Looking forward to the next video!
Always candy your hazelnuts with the sugar in a saucepan, then cool, before processing. This will improve flavour and remove the graininess from your hazelnut puree.
Why does that work?
@@chelsey8737 better question. why not?
@@robertthabassist I'm also curious why baking them would make them gritty while pan frying them with sugar wouldnt since they're both being cooked, the only difference being one has caramilized sugar on them which you'd assume wouldnt effect the nuts.
It's called a praline :)
@Saul Castro Better solution: use powdered sugar?
a MASSIVE thumbs up from me in the first 60 seconds just for addressing the "palm Oil" issue, thank you,...I will definitely make this as I have been boycotting stuff with palm oil in for years now. Great job Sir
Legend says the hazelnut is still under the cloth...3:53
I'm sorry, what are you talk about?
Marcus Ward ..you know what a hazelnut is ? You know what a clothe is ? Do the math my dude !
@@terroone1018 I think it would make more sense if you used the right word. Cloth.
@@marcusward6235 The towel he is holding in his left hand. He puts it down on top of a hazelnut.
Terro One yess!!! When I seen that I was so sad and irritated, wish he had put it in with the rest..
As someone who cooks approximately 3 times a year, I am beyond confused as to why this is my most watched youtube channel.
I'm not complaining as I'm pretty sure it has to do with the genuine passion and charisma of the creator, but I'm never in a million years making my own nutella and don't even like eating chocolate, but thoroughly enjoyed watching this video.
Kudos
In Germany you can buy "Nudossi" without Palm-Oil - they use 36% hazelnut, Nutella uses 13%.
It's obviously a premium product. In Italy you can find "Crema Novi", it contains 45% hazelnuts and no other fat source than hazelnuts and cocoa. www.amazon.it/Novi-Cremanovi-200-gr/dp/B01NCER2PM/ref=sr_1_3?adgrpid=51813583399&gclid=CjwKCAjwiZnnBRBQEiwAcWKfYpNDCmw1b80WpFntViZxQFJYs5u-560o0SN0goraHc0PEVJtgPYoIRoC-lEQAvD_BwE&hvadid=255184380372&hvdev=c&hvlocphy=1008686&hvnetw=g&hvpos=1t1&hvqmt=e&hvrand=4999348270379316545&hvtargid=aud-607878439334%3Akwd-301470393733&hydadcr=18642_1763965&keywords=novi+crema&qid=1558618411&s=pantry&sr=8-3
@@andreaferrigno No, it's really not - it pretty much costs the same as Nutella at the stores that carry it (primarily Kaufland seems to be a good source; 2,99€ for 300g) - online it's a lot more expensive.
@@girder123 anyway, it's way better than Nutella!
@@andreaferrigno Yea, those actually taste like hazelnut-chocolate, instead of chocolate-sugar.
Actually they use 10 to 16 % hazelnuts in Nutella. It is taste tested to decide on the ratio
Love the history lesson behind the food. You learn something new everyday. Delicious.
I’d love to see you and Alex (Alexfrenchguycooking) do a collaboration! Big fan and an avid watcher of both of you guys!
Let's start a campaign! I'd love to work with him.
Another thing Glen.. have you heard of Eurocrem? A two part hazelnut and sweet milk spread along the lines of Nutella but it originates from Serbia I believe.. it also has a completely different taste!
@@seshthreepio It used to be liscenced by a company called gandola from italy. It is different especially the white milk/hazelnut part. Glen you should try to make it theres two of us that want to see it now
He could also work with BonAppetite and Claire from "pastry chef tries to recreate,...."
@@suncu91 that would be amazing
what a fabulous method for skinning hazelnuts! Looking forward to trying this recipe. I love you descriptions of your development process!
Make sure you secure your hazelnuts, or mice could steal them, run them across your kitchen, sneak them into a closet, bring them into your gym bag, and hide them inside your gym shoes. Ask me how I know 😂
Omg 😂😂😂
@@Rose-jz6sx Mk no NJ by BG
Hahahaha
I have similar mice! Last week they broke into a bag of high quality chocolate morsels and keep removing about 8-10 morsels a day, which is the exact amount a serving is. Hopefully a large rat doesn’t discover the chocolate morsels. Last time that happened my son, I mean a large rat, ate the remaining 1/2 bag.
The device you are talking about is a wet grinder. I recommend going to an Indian food store if you want one.
We call it attukallu or ammikallu in Malayalam i am from India Kerela
@@nithinsudheer what is the Indian name for the electric stone grinder used for making idly?
@@MrMusickey I’m pretty sure it’s also a wet grinder
I'm a German living in Mexico and I really like your videos. And this video is one of my favourite video. And I like a lot. Thanks for your great content
Why did we have to know your whereabouts? "I'm an American living in China and I like water"
I think this year is going to be your year! Hope your channel blows up even more.
Thank you for the great hazelnut de-skinning technique! You took the words right out of my thoughts when you said that taking the skins off these nuts was your least favorite task. I like cooking with Filberts, but have not done so in years because of the skins. Those nuts are going back into the rotation again thanks to that one tip. 👍
Edit: A wet grinder would definitely work, but so will a Vitamix or Blendtech blender. I used to own a Vitamix 2600 and it would make any nut into smooth butter including hazelnuts. Cheers.
yeah vitamix would definitely work
Hey Glen,
I'm making my own keto version nutella at home with xylitol or erythritol sweeteners, and from my experience i can tell you 2 thing:
1- if you use a powerful blender like vitamix you will end up with a very smooth nutella in one minute (not gritty)
2- if you add coconut oil instead of butter you will get a liquidy nutella just like the original consistency
hope this helps
I'd love Nutella to have a "chunky" variety, like peanut butter.
Just toast and chop up some hazelnuts and mix it in.
check out Barry Lewis, he just did chunky nutella this week
Crush and spread Ferrero Rochers on your toasts!
@@KiraRagged Came here to say this.
The PC brand Glen tastes has a chunky version here in Canada! Look online
Hey Glen. In Piedmont we can still find patisseries that sell authentic gianduja. It’s really expensive but lightyears ahead of Nutella (which BTW I don’t like).
The only ingredients are hazelnuts, chocolate and hazelnut oil.
Delicious!!! Nutella is way too sweet for my taste, so I'm definitely trying this out. Thank you for the recipe!
I wish your Chanel would explode you have one of the best cooking channels on RUclips.
- “Welcome friends!”
- “Hello Pepsi man!” 🤣🤣🤣
squozen
I appreciate part when you tell all the research that stands
behind the video. IMHO it brings more value and makes it more coherent
Hi. Love your channel, and I really appreciate the effort and dedication put into each recipe. In my country unfortunately (sweety) nutella is more expensive than preparing it at home as you have done it.
I believe without trying it yet, that this homemade version is richer in many dimensions.
The complexity of certain flavors is lost in the manufacture, in this case, of the hazelnuts. And as you say, in my kitchen I have much freedoms to play and create, so I'm going to try ( my version 😁). We in my country say "quien te quita lo bailado"
greetings from Argentina. Enjoy
I really enjoy the simplicity of this channel, easy to follow, you know what you're doing and all around charismatic personality.
Another fantastic cooking adventure. What gets me about Nutella is its weird aftertaste/scent sort of experience. It reminds me of a factory. Haven't noticed it with the store brands. Ooh...maybe thats the palm oil? Just bought a super cheap jar made in Turkey...no weird aftertaste, made with vegetable oil.
I love your recipe. Thanks for that. The addition of instant coffee is great. It’s like adding salt to some chocolate recipes that have a bunch of sugar...adds another note to the taste after baking/cooking. I add a teaspoon of instant coffee to my bolognese to round out the flavours. It works!
Instead of butter you can try hazelnut oil, just for fun.
In Piemonte little company use tonda gentile delle langhe, a particular kind of hazelnut from here!
Much love for your videos and congrats for the recent boom in subscribers!
@огромная эрекция I said oil, which identifies a liquid fat.
What you obtain is different in viscosity, maybe, but you can add more cacao powder.
Now to remember this recipe until the fall so I can go pick hazelnuts from the forest next to our old house. Great video!
Ur channel is my favourite 😂 i love all your DIY food / drinks base on the original product , do more!
Another great video! My daughter’s favorite cake of mine has a Nutella ganache. She doesn’t love overly sweet frostings/glazes, so I would love to try yours ... except for that textural issue.
This is so charming! The interaction of the couple was sweet. I found him to be very credible.
If you can find a steel/metal flour mill (not a stone one because that one is hard to clean and it would go rancid) you can grind any nut to a real paste. There are some for the Kitchenaid as an attachment I think. I use such a mill to grind poppy seeds as well and it works perfectly. Great video btw!
I make homemade nutella sometimes, and I really enjoy the slightly crunchy hazelnut consistency.
Noor-Al-Deen P do you have to use heavy cream? I have a dairy allergy. I can’t cut it completely, but I’m cutting dairy way back. Also have allergies to coconut, soy, almonds, & rice - the usual dairy alternatives. My coconut, almond, & rice allergies are less severe than the dairy & soy. If coconut cream is the only alternative to heavy cream, got no choice. Thank you.
Nice video, I'm not a sweet tooth, but I am glad to see you pronounce Nutella correctly, I think I'd try your recipe because my wife and I do use it for cooking, thank you 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
You should try to make the Bueno cream filling. That shit is amazing.
This italian stuff is sold here in France: www.rigonidiasiago.it/nocciolata/nocciolata-bianca/ It actually tastes like the bueno cream and is basically made of pureed hazelnuts, cane sugar, powdered milk, sunflower oil and cocoa butter.
@@CristelleFerreira I love u
@@ACms-zn9ni :)
@@CristelleFerreira Just found a website selling it in the UK, thanks!
Never heard of it. Have quite a sweet tooth. Available in US?
Have you tried the European Nutella or are you using European nutella already? The European nutella is a bit smoother and creamier, and there's less sugar and more hazelnuts. Though, palm oil is still there unfortunately. They did change the Europe version slightly somewhere between 2015-2017 by adding more powdered milk and decreasing coco. No idea about the NA version.
Btw just found your channel week ago and love the content and your presentation style!
And they increased the amount of palm oil IIRC, it really just tastes worse than it did years back.
Ive had both and the difference is small
Its worse than before sweet and oily
Fascinating video. You really go into detail and that's appreciated
I love these videos!!! Very informal
Love your content Glen! Greetings from Sweden.
It's my birthday today! What a great video, perfect birthday gift. Thank you :)
Keep up the good work, I love
I love the answer of "it's a lot of work, but if that's what brings you joy"
Who else eats Nutella straight from the jar and is proud about it?
Doing it right now!!💗😂🤣🤣👍🏼
It's the only way tbh
each and every italian...
Hello Glen, Love the channel and the the recipes you do are always interesting. The way you present everything makes it seem so smooth and simple. I am not sure if you take requests/ideas/suggestions etc but would it be possible to have you make an Opera Cake? A classic french dessert from what I am told. I am relatively new to cooking, especially baking and having a straight forward video from you would help immensely in making one! Even if you don't take up the task I am still enjoying your channel and wish you the best.
Hey, thanks for the video. It's really helpful. But I need to ask this: At 6:21 and 6:32 when you mixed the nut with the choclate I noticed you left great amount of it in the container. Do you just wash it away afterwards? I mean it seems like a big waste to me.
Oh boy... Do you really want to watch 15 minutes of me scraping the bowls / containers clean? I do that off camera in order to keep the video moving.
Chocolate and hazelnuts. How can you possibly go wrong. That said, I like the idea of the one you made. Sounds delicious. I love hazelnuts and coffee and dark chocolate - all things bitter and toasted.
I ❤❤❤ this channel! Hey Glen, new here from Ontario! 🇨🇦🥰
ok, now you make me feel all special inside because I also follow "Alex the French guy". I really am enjoying your efforts. Thanks from a fellow Canadian (from the french-ish province)
Quebecois here too 🤘
Quebecois here too 🤘
As odd as this might be, when I'm having an overly anxiety ridden day, watching your videos brings me back down. Thank you.
Making my own version of popular brands brings me great joy as well, thanks Glen.
I love it when Julie hits Glenn with the “mom” voice…like when she said she was sure that the Nutella started just as full.
I made a pretty similar one just without the coffee. I'm going to try this soon^^ Realy enjoyed your channel so far btw. :)
Hi Glen, another great recipe! Approximately how long is the shelf life of this since it has cream in it?
If you can find them there's a brand of Hazelnuts that are organic, roasted and de-skinned called Eco Farms I think, I get them from Costco.
And it brought us great joy too!! Ever the academic, thanks Glen!
Hi, this is fantastic, thank you for this recipe. I am loving it. I tried 1 Nutella copy but it wasn't good, I will have to try this. Thank you.
Alex is a brilliant and awesome cook too. ❤️❤️🇨🇦🇨🇦❤️❤️
Well . . . "let's find OOOT" -- you Canadians with your accent crack me up!!! :-) LOVE your channel! Keep at it!
Great video. You really know your stuff and you research things well. Keep it going!
Cool vid! Totaly gonna try sometime, pretty cool an honest video
This channel is SO underrated keep the good work guys!
Wait, that's not your kitchen? Nicely done.
This brought me great joy, too.
Great content glen! Keep up the awesome work buddy.
Love your channel. Like the dynamic of you and your wife.
That's hilarious at 7:55 the pan over the top of the Hazelnut spreads when it gets to the Nutella jar...already empty. I totally get it.
I'm wondering if you could get a bit smoother texture using one of the grinders at the supermarket? Thanks so much for this, it's given me all kinds of ideas to play around with to make this more friendly to my diet.
Hi Glen, nice try and more healthy than store bought, but too much work, and you have to keep it refrigerated, thanks for the video as always a good presentation. Bob in the UK
¡Yea to "No palm oil"!!
And hooray for homemade Nutella (I can't get through PMS without it).❤️❤️❤️❤️❤️
Nutella use Palm Oil. Oxymoron??
@@jameswestwell6940 He said he wanted to make a Nutella·like spread withOUT Palm oil.
@@AmberAmber You eat Nutella from the store shelf tho right?
@@jameswestwell6940 Not since I found out the horrific ramifications that the corporate quest for palm oil has. I actually have so many food allergies & read so many labels to avoid anaphylaxis that I'd stopped noticing those which wouldn't kill me. Then I saw a doc about 5-6 yrs ago *about where palm oil came from* • the impact upon the environment, rain forest, & locals, & (omg!) Bonobos being chained up & raped by guerillas hired indirectly by corporations whilst seeking to continue using palm oil despite its impact.
So sadly? I had to give up my pms-nutella-sanity. I've merely increased my weed intake & it's sufficient thus far (it's eco-friendly local weed).
❤️☮️🌍✊🏼
@@jameswestwell6940 Shit - I realised I forgot to say *homemade* Nutella. Sorry mate. I fixed it. Ive been recovering from encephalitis & its effed my vision up & I've been mistyping stuff for about 4wks. now😂😮 Again, I see where you're coming from. 🌍☮️❤️
I'd like to suggest you to try some little twists:
1 if you're trading to substitue palm oil, go for it with a other vegetable oil (the more tasteless the better) after you got your hezelnut in that buttery consistency you can add the oil, this should add some smoothness
2 use cocoa powder
3 try usong condensed milk instead of cream and a parte of the sugar.
Italian here. It's pronounced "jahn-DOO-yah"
bwom-sahm-deeeee
Isn’t hazelnut called Nociola?
@@lorenzoitu yes it is. Nocciola. "Gianduia" is a name for chocolate blended with hazelnuts.
Bwonsamdi aid me!!!!!!!!@@calencor
That jahn sound. Is it a similar sound to say “john”? Or is it like yawn ?
I adore the president's choice hazlenut spread. Especially since you can get it in crunchy variation. It's also not as overly sweet as Nutella which makes it a good spread for my tastes, especially with peanut butter.
This just popped up on my list. I DUO Penotti that I get in Holland. But it changed about 6 or so years ago and it is just a sweet as Nutella. I'd prefer one that has that nice balance between hazelnuts and chocolate that isn't over sweet, but is spreadable. Thank you for sharing this. I will have to see how easy or difficult it is to get filberts. Thank you for sharing :-)
Being diabetic I would use stevia and sugar free chocolate. It is nice to see you do this! This is something worth trying! Thank you
I really enjoy these videos!
I made hazelnut butter in my Vitamix, and it wasn't really grainy. Love watching your shows.
oh wow I wasn't expecting to see the homemade nutella video this soon, if you would had you put the end mixture through a fine mesh sieve do you think you would've had a less grainy texture?.
This looks great. Have really been enjoying your videos.
How about testing Nero Wolfe recipes?
What is that? I've never heard of it.
The chocolate-making tool you're talking about is a melanger, but a Premier Wonder Grinder works just as well.
I like the Aldi brand hazelnut spread. Thank you for the video it was interesting.
Hi there, Italian guy’s observing what you’re doing :)
hahahahahahahahaha ...ALWAYS!!! We're everywhere there's someone cooking!!!!
I don't know if it had already made it to the other side of the ocean but here in Italy as a commercial product there is also CremaNovi which is basically a Nutella made the old way so it doesn't have palm oil, i think it is the best product of this type but it also costs a little more than nutella.
I've bought Nutella in Germany many times to bring home because the Nutella made in the USA is not the same recipe. At one time, they were using peanut oil with Hazelnuts. In Germany they use hazelnut oil and it doesn't have an after taste.
Can you make this recipe without cream and instead of butter, perhaps ghee (since it doesn't have any milk solids and won't spoil outside the fridge?
I thought you were Rick Green from the Red Green Show at first. Great show you have here!
Hi guys! A few of your old videos have come on my feed today! I watched the Cola one too! So here is a question...could you run the nuts through a flour mill/grinder to get it smooth???? My kids snickered their noses at my gritty version too.😉🙄
I made an attempt at a Nutella like spread using Brasil nuts and Cashews (which were the only nuts I could find on vacation). It takes a long time to crush the nuts with a normal blender to a smooth consistency. The Cashews crushed somewhat easier. I used a sunflower oil and olive oil when I ran out along with sugar and cocoa with no cream. It was basically a nut butter with sugar and cocoa.
If Ghee is shelf stable, perhaps you could use that instead of cream so that it will keep longer even at room temperature.
Don't care if YOU'RE disappointed, I'M very interested! My biggest issue with Nutella is that it's SOOOOO SWWWEEEEET! Your iteration sounds awesome. Who's gonna complain about real, high-quality chocolate, roasted nuts, hazel-nut liqueur and heavy cream!? (If they're over the age of 10.)
So everytime I say the word Nutbutter now, Beavis and Butthead laughs inside my head.
Man thank you this stuff is really cool. And hello from Oklahoma
Quarantine got me looking how to make my own Nutella
What was the price difference between them? I would also imagine the homemade version would be more expensive... but it is nice to know exactly what is in it
As an italian I can say that the correct one (for us) is "crema di gianduia" anyhow, nice video...You've got a new subcriber
No it's Gianduja because it's a piedmontese word
Hi Glen, you guys mentioned a few times that it was a lot of work, did you mean that developing the recipe was a lot of work or that making the recipe itself was a lot of work? I'm just wondering because it didn't seem like that much of a big job and I'd like to try.
Thanks for your great videos! Big fan from Montreal.
I think one of the main ingredients is cocoa, maybe using less chocolate and using cocoa. Thanks for your video!
Have you tried Justin's Chocolate Hazelnut Spread? It is most likely closer to what you made in this video. It is sold in the States but I am not sure about Canada. Great video!
Potentially passing the hazelnut butter through a fine sieve would remove some of the graininess
Glen I can always count on you to get to the root of a matter! ❤
This looks so much nicer than the commercial brands! I bet it's delicious.
Maybe if you add some oil during the nut processing you could get it smoother.