Unlocking the secret to making Nutella at home
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- Опубликовано: 8 июн 2024
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Hey there! So, Nutella, right? We all love it, but that palm oil thing...not cool. So I decided to do some science in the kitchen and make my own, palm oil-free version! Guess what? We're using a fancy chocolate making tool called a conch (think super cool food processor for chocolate) to get it insanely smooth. Basically, it's gonna be like the ultimate Nutella experiment! Wanna see if we can create a spread so good it blows the store-bought stuff out of the water? Let's do this! 
Наука
The way you spread the butter looked like the beginning ofone of those ads for butter that spreads easily directly out of the fridge.
The way I cackled at “toast my nuts”
literally
I had no idea you had a PhD in physics... that's pretty cool!
i think adding the sugar and milk powder so early was your main mistake, i've made nut butter before from just hazelnuts and it works just fine in a food processor or blender. i think the sugar and milk powder probably kept the mixture too dried out to start forming a paste. i would separate the steps which might make it work already. (if not, use a sugar syrup instead of regular sugar)
It might work in food processor if you first try to make hazelnut butter and only then add sugar + milk powder. Or instead you can start with the praline mixture - toast the nuts, make caramel, add nuts to caramel, let it cool down and then process it into a paste.
Those are cacao beans, not nibs. Nibs are beans that have been cut into small pieces.
This channel is criminally slept-on.
You are so sweet
So, in the version of the recipe where it calls for cocoa powder rather than cocoa nibs, does it also call for cocoa butter? If not, then it's unsurprising that you got away with not including palm oil.
If you don't have a wet grinder/chocolate conch/melanger, at 04:32 try adding a bit of oil. This will make some of the powder clump together, so it can't get out of the way if the blade of the food processor hits it. Which in turn destroys the cell walls of the nuts, which in turn releases more oil. Worked for me, anyway.
Thank you, I will repeat it for sure and treat my husband as if I bought it in a store)
Dunno why but this is the first video of yours thats showed up in 6 months in my subscription feed
RUclips doesn't like me these days 😭
@@FlavorLab Damn shame, your videos are always great.
If you didn’t already, make sure you’re looking at the actual subscriptions page, not the home page. In my experience that’s a common reason people miss videos channels they’re subscribed to. Glad you saw this one though so you can catch up on his other recent videos!
Can we get a coconut flavored version of this (like the inside of Raffaelo)?
Very well made video man!
Very cool, I'd been looking to re-make a healthier version of Nutella for myself (because the original thing is mainly palm oil and sugar) but my past recipe kind of missed the mark because I didn't add enough sugar and didn't think to add milk powder. I went for a dark chocolate approach though, my recipe was mostly toasted hazelnuts, 100% melted chocolate, sugar, coconut oil, sunflower lecithin and salt. I did achieve the desired consistency with my Vitamix but the mix was heating too much since it was quite thick.
You should try some other nuts to make nut/cocoa spreads!
I had the same problem as you did with the food processor, everything turned into a paste after I added a few drops of oil.
Love your stuff, Doc, however you are toasting fermented cacao beans! Cacao nibs are the result when you pick the skin off the beans after smashing them
I wonder if adding the cocoa butter in the food processor would have helped so it's paste rubbing against paste rather than just powder rolling about.
Ooooh, yum.
Oh good, I'm not the only nutella toast heathen
Chocolate frosting with some hazelnuts
It should be noted that the "palm oil" you see on the mass market is derived from the kernel. The deep red fruit oil is farmed far more sustainably by local markets and is absolutely delicious!
Professional chef here. Don't toast the nuts in a pan dry. It doesn't really toast them thoroughly. If you can't do it in an oven or air fryer, you can actually use your microwave. Just small bursts until they get kind of oily. Cool video. I love a conch when I see one.
"Let's start with the main ingredient of Nutella..."
Me: Gotta be sugar or palm oil
Nutella is a very luxurious food where I'm from.
Love the sound of your book! Are the measurements in your book imperial or metric?
Both!
You are a bloody legend. I hold off on buying a lot of RUclipsr recipe books because they are in imperial. I can convert them but just another step I need to take. I'm absolutely getting a copy of your book when it's in Australia!
What happens if you make bread dough in a melanger
Is thay a weepingbell/tacobell shirt
Is there gonna be a w/palm oil recipe
Since you have made German recipes in the past, I wonder whether you know the East German hazelnut brand Nudossi which is traditionally already free of palm oil and has a higher hazelnut content. What do you think about it if you know it?
In southeast asia, we we're taught that corn oil is dangerous for health.
You gotta do just hazelnuts first and wait till it turns inti butter, then add the other ingredientz, but just hazelnut butter and cocoa is enough, it's tastier than nutella.
really .go ...
You shoulda removed the hazelnut skins so it would work in the processors
Would you say it's possible to completely take out the sugar and substitute it for a sweetener like Erythritol ?
Yes, but maybe pick a sweetener less likely to make you shit yourself if you eat to much
Probably not honestly. It is an important part of the texture.
Definitely not erythritol, at least.
@@CAMSLAYER13 @ any suggestions on a better one? I just know it can't be stevia because it tastes so bad LOL
@LucasBazarin Acesulfame potassium, Aspartame, Saccharin. There are more, but these are fairly common ones you may like.
how did the dry powder become paste
The toasted hazelnuts released oil in the process seen in the video.
Not-tella😮
"main ingredient"
13%
Awesome video. I live a few km from Ferrero group largest hazelnut orchard in Sagrada Familia (Agrichile). I would send you some kilos of chandler walnut to see how they get in that torture machine of yours
I really wish you had given amounts of lecithin and salt. "Some" is not helpful
I really should get one of those wet grinders ... The things you can make with them :) Also, it would be interesting to see how you can make it with actual palm oil. I wonder how similar it could be then.
palm oil doesn't actually change the taste much, it is a preservative and it just keeps the nutella from separeting. they also use it to cut down the cost of making nutella
Alternatively, you could make it using sustainable production practices of Organic Palm Oil. Organic palm oil farms follow guidelines that prioritize forest conservation, wildlife protection, and fair labor practices.
Agree. The "palm oil = bad" thing is silly. If everyone just switches to soy oil or something then the environmental impact is worse since the palm oil plantations are just replaced with soy oil ones which are less efficient and need even more space.
That's not how you toast coco beans 😱 since unroasted beans go through a fermentation process, there can actually be some pretty dangerous bacteria on the outside. Much safer to oven roast until they start to smell like brownies and then you MUST remove that outer shell/husk before crumbling the toasted beans into nibs. You can actuality use these shells to make a delicious tea 😘
Ever since Nutella changed their recipe, I don't like the flavour anymore... Then a new star entered our stores. Milka! The creamy, melted chocolate consistency is great and it tastes so good. I don't think it's chocolate hazelnut spread, just chocolate spread, but either way it's great.
Of course you don't NEED it 😂 it's in there in the American version cause its cheap! Real original Nutella doesn't have it. It isn't available to us easily here. You don't NEED palm oil to make anything it's terrible for multiple reasons.
Do you add butter to a nutella toast? 😐
challenge: making a healthy chocolate bar with a low saturated fat like olive oil instead of cocoa butter. Also, make a carob bar and see how it compares to regular chocolate.
It won't stay solid. Literally the factor that lets oils stay solid at room temperature is the same that makes them unhealthy for us: hydrogenation
Saturated fats aren't unhealthy, you just need to have a good balance of saturated to unsaturated fats in your diet (somewhere around 50/50 is optimal if I remember correctly).
it's "Gianduja" not Nutella. :) Great job! :)
It's disgusting. That's what it is.
It was a bit difficult to listen to too many "just"s, "kinda"s, and "actually"s, but loved the video otherwise!
Agreed. Most could be simply dropped in the script stage. They're good, descriptive sentences! But the extra qualifiers overshoot "sounds casual and chill," and are irritating.
Why make anything when you can just buy everything cheaper as a whole then the sum of its parts..... minus the work
Cooking,baking is a waste of time
Unless its just a hobby
Very insightful, so glad that you spared some of your precious time and energy to share this with everyone.
You know what's an even biggest waste of time? Watching tutorials for stuff that you'll never do because it's all a waste of time anyway.
kinda disappointing that you don't control the temperature of roasting, makes a huge difderence 🥲
He did control the temperature. By smell. Like we've been doing for centuries.
@@Nono-hk3is That would be fine with 18thcenturycooking, but from a Laboratory, more precise control is expected📋⚗️