The Nutella Conspiracy
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- Опубліковано 29 тра 2024
- Nutella is surprisingly easy to make at home. I will share my easy chocolate hazelnut spread recipe, but I will also share the fascinating story of a brand and a traditional Italian delicacy.
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► Home Made Nutella 🌰🍫
1 cup toasted, peeled hazelnuts
1/2 cup powdered sugar
1/3 cup cocoa powder, ideally dutch processed
100g melted milk chocolate
2 Tbsp coconut oil
1 tsp vanilla extract
1/2 tsp salt
50-100ml water
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Spanish subtitles by Daniel González
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Introduction to Nutella: (0:00)
The History of Gianduia: (1:06)
Tasting Gianduia: (4:22)
From Gianduia to Nutella (7:16)
The Real Cost of Nutella: (9:09)
Nutella Recipe: (11:19)
Tasting Home Made Nutella: (13:24) - Навчання та стиль
Born and raised in Alba. The whole city smells like Nutella in the summertime. Tourists love it, locals not so much. Nice video
Edit: holy crap, the city council should pay me for this kind of promotion. By the way, I left the city years ago.
I'll come visit
Hmmm
😲
@@parvathyshaji6297 come to Piemonte
Beati voi
When your mom says "We have Nutella at home." but it actually tastes better.
WOAHHHH
olpl⁰0
0
ol
Things that didnt happen for 500 alex
me whos deathly allergic to hazelnuts: hmm yes interesting
edit: yes i have an allergy to every nut. its kind of like a scale and hazelnut is the deadliest
Life must suck if you never had nutella before :(
damn never had a ferrero rocher either? feelsbad dude
@@watah1561 for real man
Stop making him feel bad 😔 poor soul
guys its an allergy not cancer im fine
"It's like you got a punch on the face from the hazel nut and the chocolate comes back and comforts you"
Lol
Why don’t this guy start his own company called ‘we make everything but just 100% better’
Or maybe 100% Better
@Daniel Wang nope. If anything it would be trademark rights but making better nutella and calling it "100% better nut cream" would be fine.
Its just expensive and hard to get into that market
And he calls it 100% better
Because Lindt is already selling 40% hazelnut spread
Also anytime he makes a recipe he's like hey yt her u go
The European version of Nutella tastes alot better than the US version. I havent heard a single person who has said the US version is better.
It tastes worse since they changed the recipe a few years ago
I'm pretty sure they changed the European recipe as well since cacao prices went up by quite a bit.
how many people do you know that have tasted both versions??
Veronica Eriksson I have, I’m Italian. I didn’t like the American version.
Swedish version is awesome, very nutty
To make it smooth, you'll need a stone melangeur (also called "wet grinder"). They're usually used to grind cocoa beans and thus smoothen chocolate.
My uncle was bringing Nutella from Italy in the 90s. It was heaven. My family didn’t dream of buying Nutella when I was little. The taste was different then from now. I remember the special editions Nutella with the Italian National Team.
Because there's no aftertaste of human rights violation
Let's hope Ferrero works on that
@@mynameisandong да скорее рак на горе свистнет
But unfortunately animal rights violation
InsaneNoizeOfficial no.
@@gesman5000 Since he uses Milk-Chocolate, there definitely is. Cows don't produce milk for you to put in your chocolate of coffee.
"It's not gonna last long, becouse it's homemade."
*laughs in kompot*
BABUSHKA
True everything homemade is better.
If you keep sticking the spoon in the can after licking it not much will last.
@ref eds Idk ask babushka
As a fellow Bosnian, I have to say that I agree, it's the best ❤
I can't help but paraphrase the joke from the movie Ratatouille: "Ferrero has finally found his rightful place in history right alongside another equally famous chef, Monsieur Boyardee."
I came here to learn the recipe and i ended getting a history lesson. Overall had a good time
1:03 "You come for the recipe and stay for the story".
Andong's channel in a nutshell. That's why everybody loves you man. Greeting from your motherland.
Most of this video isn't the recipe so, it's a bad video.
@@aaron989 the man put the timing, so just skip forward
Edit: the name of the video explains everything. This isn't meant to be just a recipe video
@Rem ...this is so true. It’s the most entertaining food channel on UA-cam and you actually learn stuff as well.
A hazelnut shell?
Sean Wilde dammit you beat me to it😂
Me: Mom can we get Nutella?
Mom: We have Nutella at home
Nutella at home: Notella
Me: Hell yeah
Hahahaha that was so funny😂😂😂...😐
Nutella at Home: "hazelnut spread"
Hazelnut spread: "contains 2% hazelnuts"
@@tsaki_titan wow original comment here
Supderolc even better
The original nutella also has skim milk powder in it. If the hazelnuts aren’t toasted, you must do it (130’C for 30min) you should also use a melanger to get a really smooth and creamy paste..tho whole process does take hours.
What's a melanger?
I couldn't get my hands on hazelnuts so I used cashews in the recipe above. I incorporated the water in and at first it came out a nice smooth delicious spread but after a few hours in the fridge, the homemade chocolate spread did firm up. I wound up rolling them into little balls and then dusting with cocoa powder to make truffles.
More info: Since the 90's Nutella has been going through changes and one of the major ones is that skimmed milk powder and sugar has been replacing cocoa, this has made Nutella a lot more sweeter and less intense , this has also produced a lighter color also the amount of hazelnuts has been reduced outside of Italy, so you don't get the same buttery mouth feel.
ewww D:
I don't recall what oil they use, I just know there's a lot of it and it's all I can taste.
@@d_inkz palm fat oil
@@irimac1806 palm oil is ruining all of our chocolate in Canada 🤢🤢
@@Rangvald8909 chocolate should use cocoa butter
I've actually made this with unsweetened hazelnut butter. That provided the smooth texture that you can't get by grinding your own hazelnuts.
I'm thinking a gourmet version would benefit from a little Frangelico, perhaps instead of the water. You'd have to think twice about letting the kids eat much of it but what a kick for the adults!
@@juliebiddle1636 Ooh I like the way you think!
The Piermont and certain Turkish hazelnuts are definitely the best in the world market.
@@krollpeter probably - NOT the hazelnuts grown in Turkey; from what I understand, they are grown for production, not quality/ taste, as the hazelnuts from the Italian Piedmont region (the variety is something like
"Tonda giffondi".. )
@@meredithheath5272 I worked in a German confectionery company, I am developer for confectionery by profession. I have made chocolate with Turkish Hazelnuts. Those that I used were of superb taste. 95 % had perfect shape and beautiful texture. When I opened the bag hmmmmm the aroma, incomparable to what we buy in the supermarket.
I literally binge watched this entire channel like six months ago and have been searching forever to find it again 😭 probably my favorite UA-cam food channel ever. 10/10
I was looking at Hazelnut Butter recipes and thought..How can someone possibly have 1mil views on something so simple?? But dude, no wonder - your production value is sick! Props to you.
Collaborate with Joshua Weissman. "Nutella: But Better"
Ok
You're cringe
@@david25201 i agree
@@david25201 its fucking cringe
Up
Alternate title: *Roasting Nutella for 16 minutes straight*
😂😂😂👏👏👏
Lol Nutella is garbage is pure f cking SUGAR.
@@Interestingworld4567 55% or so sugar. I make my own. Make hazelnut butter with roasted peeled hazelnuts ams hazelnut oil, add powdered coconut palm sugar that's been blitzed in a spice grinder, add cocoa powder. Done. And delicious. And dairy free too. And not full of palm oil 🤢
Couldn't eat nutella even if I wanted to lol
@@oliviadaly4795 there is no problem with Palm oil as long is 100% ORGANIC. I AM in the Ketogenic diet I will tell you one secret I had try so many oils like avocado sesame flaxseed walnut oil coconut oil ghee peanut butter oil pistachio oil olive oil sunflowers oil Port oil Duck oil Cat Fish oil MCT oil from coconut oil. And let me tell you which one had the best TASTE and Flavor Out of all the oills I had mentioned ....And that goes to WALNUT OIL. For those in my opinion WHO LOVE COFFEE they should try SESAME oil because it taste like if you were literally eating coffee beans but is liquid I lovealso sesame oil but Number one for me out of all of them is walnut oil I will put sesame oil in second place just because it taste like coffee andsmells like coffee
@@oliviadaly4795 All those oils that I tried are 100% ORGANIC.
" feels less nasty in your mouth" - that's probably because of not using palm oil. Somehow I don't think the artisans of Italy had palm oil at their disposal back when this stuff was invented. And sustainable-schmastainable, the stuff is culinarily and nutritionally garbage and poison. For a short while our local Costco carried a hazelnut paste that was based on normal edible oils (sunflower) and it was cheaper than the overbranded stuff. Well, I suspect someone pressured someone and this product is now gone. I don't buy Nutella and not because of price. I never pay my money for food that contains palm oil - there's just no need for that.
Good on you!
Friendly warning: palm oil is also found in a number of other household products like certain bar soaps and antiperspirants. Keep doing your product-source research, and keep fighting the good fight!
@@adreabrooks11 well, I don't eat soap or deodorant, so I have no issue with that. Besides, soap doesn't "contain" any type of fat, it's "made from" fat by a process of saponification. Nothing wrong with that. For deodorant I've been using good old barber alum, it's been used since Bible times. It lets your skin sweat but keeps it from stinking. No residue. In the US a brand called Crystal offers alum in stick deodorant format (they have packages for men and women but it's the same stuff and no scent).
@@alexk3088 Ahh, I misunderstood your intention, when you mentioned the lack of sustainability. I agree that it's dietarily garbage. It's also devastating to the biomes where it's grown commercially - and I thought that's what you were driving at with that particular phrase.
Regarding saponification: a lot of commercial soaps are "made from" a blend of fats. One of the fats this mixture often "contains" is palm oil. :)
Regarding the alum, I still remain wary of aluminum in my products. The notion that aluminum cookware and the like causes Alzheimer's disease has been pretty roundly debunked - but there *has* been correlation found between aluminum levels in the brain and progression of dementia. It's still unclear whether the link is causal, consequential or coincidental - but I prefer to play it safe and just rely on frequent washing.
I just looooove your love for research and history of food and how you present it. This channel is gold
It’s kind of sad. Before the Nutella craze hit I remember it having less sugar and more real ingredients. Just tried Nutella again a few days ago and it’s nowhere near what it used to be.
True. Totally agree
true
YESSS i totally agree, it's taste has changed ALOT
Happens all the time with big brands. Make it cheaper, more profit.
@Gazza Boo it still comes in glass tumblers with lids.
I feel myself gaining weight just listening to this
How heavy are u now? XD
(Ps don't thake it seriously)
Jeez put that screen down >.
Quick, child! Cover your ears! :')
queen u talk like u got an eating disorder hope ur ok
Andong, your channel is so underrated, it should have more subscribers. Keep up the great work, I know you'll hit 1 million in no time. Your content is great!
Made this with butter instead of coconut oil (didn't have any), and just relied on the friction from the food processor to melt the chocolate. AMAZING
Totally worth doing. Texture was actually surprisingly smooth, super hazelnut forward, more chocolatey and less sweet than the real deal.
I made this, it split. I added ice cubes on the advice of Google, and then got a super thick Nutella 💜
I made milky hazel nut nutella and its thick not thick like yours and I soo smooth and my brother's like it too
I tried this too. Adding about 75 ml of water at the end and it got pretty thick. Hard to tell if I needed to mix more or too much water.
I made this and was devasted when it split. I couldn't find a fix anywhere and was resigning myself to the fact I'd have to toss it, when I came across your comment. I added around 5 ice cubes and continued to blend and VOILA PERFECT NOTELLA. I added a bit of milk powder and cocoa butter to mine (instead of chocolate) and I think it tasted better after the ice cubes than before!? Definitely more creamy. Thank you! I am SO glad I came across your comment.
@@katelynGodsprincess Whenever *anything* splits, just make a little bit more of it, but much more dense and then *slowly* add the old split mix. If you're careful, it will emulsify again.
You saved me too. It split as soon as i added water. One LARGE icecube later and its super creamy. I tinkered a little with proportions of ingridients and its not sweet but salty. Recipe is good. Next time will be better for sure.
I’m allergic to nuts... why am I here?...
**5 minutes into the video**
Ok... why am I STILL here?...
**end of the video**
...I don’t regret a thing, this was a good video
Not allergic to nuts but my exact thoughts as I don't really like nutella but watched anyway🤣
Did it make you want to still taste it?
Mika mmm a little bit
@@InsongWhang how can u not???.
Finally some one the same as me
I attempted this, and it was surprisingly good.
Word of advice, the peeling of the hazel nuts is very important and you might want to add more sugar if prefer a more Nutella like flavour.
I'm a bit allergic to hazelnuts, like swollen lips after a chocolate bar with whole hazelnuts. The fact I can eat loads of nutella without any problems....nuff said I guess...
Would love to try making this recipe but with a real amount of hazelnut I'm afraid it wouldn't end well.
Allergies can be caused by rather unstable compounds that will break down easily when cooked. I can eat well roasted hazelnuts but I'll get a good allergic reaction when they're raw.
In the case of Nutella they're roasted for a long amount of time.
I have the swollen lips with chili. 😅 there are good protein sugar free chocolate spreads that are as good or even better than nutella. Trying to not lose control of my weight during corona era 🤣😭
Maybe try it with peanuts!
@@vlongo26 I'm also thinking it would be good made with almonds.
I remember emailing Nutella regarding their palm oil usage. They responded with the "sustainable palm oil" schpeal. Instead of stopping there I continued doing research and found that there is basically no such thing as sustainable palm oil. "Sustainable" in this sense just means that the government owning those rainforests have earmarked the palm trees for being cut down for industry. The natural assumption is that they are farm grown but that is not true, they are still contributing to deforestation
I was looking for this comment. Thank you. I boycotted Nutella quite a while back and actually found some great subsitutes like nutvia, but my favourite has to be guphoria with 36% hazelnuts with them scattered through in their chunky spread. No regrets
I knew not to trust Greenpeace. Bunch of technophobes.
@@whyjay9959 no, it's not Greenpeace who certifies everything, it's rspo, the roundtable on sustainable palm oil. Many companies use them as a sneaky way to build the word " sustainable" in their product. All you need to do is a little bit of research and you find the truth. For example, I looked up " the meaning of sustainable palm oil" and found countless results, two of which from Greenpeace saying how sustainable palm oil is fake. " certified sustainable palm oil is a con" and " 5 problems with sustainable palm oil" and it explains deeper into everything, including rspo. And it's not just Greenpeace, an article from EIA, environmental investigation agency, which also clearly states the disturbing truth behind rspo. " palm oil watchdogs sustainability guarantee is still a destructive con" it's called. Please, please do your research before blaming Greenpeace, it barely took me any time to find this out, unlike this reply. Trust me, out of all the environment agencys/groups, Greenpeace is the one to believe. I'm a member and so get monthly updates and their connect magazines and trust them 100%
@@fevricjglandules2170 Sorry, just went by Andong saying they were the ones to give the thumbs up.
@@whyjay9959 yeah, :-)
Tried the recipe today with tweaking the first 3 ingredients to 200gr hazelnuts, 100gr powdered sugar and 66gr cocoa.
I also substituted the coconut oil for olive which worked fine. The water content I eyeballed.
Tastes so great I doubt I'll ever go back to Nutella.
Thanks for trying it out, sharing the recipe and releasing fun videos about your experiments!
Not a fan of adding water to the formulation, since it promotes the growth of bacteria.
Instead, I'd use 4th or even 5th press olive oil to diminish or even cancel any "olive oil taste". I'm sure this would be even closer to the original formulation.
I don't believe the original formulation included any other oil. As a manufacturer you always look for local ingredients to lower cost and palm and coconut oil back then, were probably hard to get, they had to pay freight, duties, irregular deliveries that would risk production and all that would have made it pricey.
hey, would you mind to share your recipe for homemade nutella. I've tried a few recipes but there's a taste of hazelnuts that i hate. Maybe replacing it with almonds would work. Is it common, that odd taste of hazelnut or i'm just used to eating the sugary store nutella.
That scoop from the Gianduia jar was such a perfect shape
It was wonderful to see you with your passion for Nutella. I have learned so much about selfmade Nutella. All the best for you!
hey, would you mind to share your recipe for homemade nutella. I've tried a few recipes but there's a taste of hazelnuts that i hate. Maybe replacing it with almonds would work.
50% of Nutella is White Processed Sugar.
I choose Hazelnuts instead.
Hazelnuts are 61% fat...
@@kasperbennetsen6302 90% of our brain is fat, do you know that ?
@@abc_cba it's actually more like 60%.
@@kasperbennetsen6302 Fat is good and sugar is bad.
@@alinm4844 i totally agree!!
Quick maths: 40% in this Vs 13% in Nutella. So that's ~3x the quantity.
At present Ferrero SPA (owner of Nutella) buys roughly 1/3rd of all hazelnuts produced around the world in one year.
So if they were to adopt this method, they would have to buy ALL the hazelnuts produced around the world in one year.
Kind of, but the price would go up by so much, they'd only sell a tiny fraction of their current quantity.
Danan and either hazelnut demand would go up leading to just more hazelnuts and less demand for Nutella because of the higher price.
@@ananonymousoyster365 This is true. I'm from the Black Sea coast of Turkey, where 70% of the all the hazelnut in the world is grown. In the last two decades, low prices has been driving farmers to get rid of hazelnut trees and experiment with other agricultural produce. An increase in hazelnut demand would quickly reverse this trend.
We used to have a hazelnut farm ourselves, until we had to remove them last year because of the economical side of things.
Supply would also go up with the increased demand (if there is increased demand)
This is why we learn Mathematics. 🤣
I just stumbled upon your channel, looking for something else, but so glad I did!
You are awesome, entertaining, and very informative, and I look forward to future videos.
as an Italian I have to correct your pronunciation of gianduiotti: ʤandʊ'jotto.
I recommend the chocolate with the golden paper, the red one does not like at anyone ;)
sorry for my bad english
"Napoleon had some kind of beef with the British" - might that have been ... Beef Wellington? *badumm-tss*
maybe Boeuf Bourgignon?
I apologize if you’re being sarcastic but the expression “having a beef with someone” is American slang for having a problem or disagreement with someone. If you were being sarcastic you’re hilarious!
@@queenbeemo42 I think it's more of a pun about the battle of Waterloo where napoleon fought against the Duke of Wellington.
advent 22 as a Brit I feel like I shoulda known that...... I just thought it was a terrible joke 😅
I read this as he said it.... That seems to happen a lot nowadays 😐😐
16 minutes of some guy nerding out about hazelnuts.
Lmaoooo
🤣🤣
and i LOVE IT
yeah xd
You forgot good looking 🥵
Just found your channel! Happy to be here, loved this video. Def going to look out for all of these when I go to Berlin
I misread the title of the video as "Why Nutella tastes so much better than homemade" and spent the entire video confused, but entertained lol.
I'm living in hazelnut region of Turkey. News about child labour and human rights violation somewhat true depends on the province. However it is not widespread these days. Also definition of child labour here is kind of murky. Most of seasonal workers travel with their whole family and get daily wages depends on their capability. Although I can say that work itself is not dangerous or hard in most lands. I started to collect hazelnuts for our relatives when I was 12 years old. Hazelnuts I collected given to me by grandfather. Regulating whole economy is hard as well because most of the land where hazelnuts are produced owned by seperate local families where families sell it to merchants or directly to cooperative named "Fiskobirlik" which makes chocolate hazelnut spread much better than Nutella. Also quality of these spread would change widely depends on what kind of hazelnuts you are using but it changes cost of it as well.
quality of spread changes mostly by the percantage of hazelnuts they use in it. As this gets higher price goes up though. Also at summers İ work in my familys farm too and I haven't ever seen any syrian workers around not in my city at least.
Western hypocrisy! I don’t see anyone boycotting Turkish hazelnuts over their alleged dodgy practices.
I love the Fiskobirlik pure hazelnut spread, even if it's a little sugary. I haven't had their chocolate one, but I love Sarelle bitter, and buy a few jars every time I visit Istanbul. Unfortunately both are outrageously expensive here in the U.S.
I definitely stayed for the story. Highly allergic to hazlenuts so never had Nutella.
Okay go and make a Macadamia nutella right now. Thank me later
what a wuss.
@@NeverMind353 dude that's a GENIUS idea 👊 I'm gonna try that next time I get some macadamia nuts!
Oh you poor poor soul
@@pepengpantal1363 What's wrong with you? Allergies can kill
It only took 2 vids of yours to make me subscribe, your channel is amazing and your video quality is insane!
these videos are so well made its insane
I came here to pay respects to the single hazelnut that jumped off the counter. F.
F
As a person who grew up in Turin, I can easily describe with just one word the taste of Gianduiotti (btw, Andong, you're missing the UI when you say their name as it is pronounced jan-doo-YOT-tee, not jan-DOT-tee) and that word is HOME.
I live in canada. And man... i have to say, it tastes like home to me to haha.
Is he saying the name of your city incorrectly too? "Tureen"?
@@dlbstl he's saying correctly in english. gianduiotti is not an english word though
@@dlbstl that is the correct English pronunciation. The Italian one is Torino (taw-REE-naw).
Been on a recent binge of your videos, love it! Earned a subscriber
Thank you for the inspiration! I just made a keto compliant version of this choco-hazelnut spread. I'm glad I did. :-)
Most producers of chocolate products think that if they put tones of sugar, the product will taste better. But accualy, the sugar just cover the taste of a cacao and hazellnuts, on exeample like in Nutella or Milka chocolate. On top of that add that product would be far more healthier with less sugar.
Probably it's just because sugar is cheaper therefore it makes the production cost cheaper volume wise on the end product.
They don't want it to be tasty, they want it to be addictive.
i agree too spy
No, they use sugar because it's a cheap and easy way to impress the kids. Kids who never ate actual hazelnut spreads won't know the taste of it, but they sure know what sugar is. So companies load their sweet products with sugar to get the kids addicted to it.
Sugar is cheap and addictive. That's the only reason.
Random story: Yesterday, I stared at the Nutella jar in the supermarket for a long while. I craved for Nutella, but it is too expensive for me.
Same
Dude, don't buy it. Found way cheaper chocolate hazelnut spreads that taste better. Try things out. Btw, Milka's chocolate spread is pretty damn good.
@@Kareragirl Wait, Milka sells chocolate spreads as well?! Holy shit, I'd love to get my hands on it
theres a family ran italian resturuant near me they carry cold cuts, capers, sauces, fresh fish, noodles... and nutella big ass jars of nutella lining an entire shelf theyt dont use it in anything far as i know
That’s not a random story at all
there's something about your face that makes the whole video more welcoming! I'm just a new guy to your channel who was eating nutella and peanut butter sandwiches in the middle of the night, but here I am, intrigued by your videos XD
in italy is still both in plastic and glass recipients, and yes i agree nutella has worsened the taste because it has become more “commercial” in order to be buyed by all the world at a reasonable price. So no quality ingredients more and just artificial ingredients for sure... and very sugary but still delicious and addictive. If i can recommend you, i’m italian from Rome and i recently discovered a new italian brand by instagram who is going popular and it’s made with natural ingredients... it’s called Foodeat and they made a chocolate hazelnut spread similar to nutella but with natural ingredients, palm oil free, gluten free and it’s less sugary. It’s made with dark chocolate and hazelnuts so it tastes less sugary than regular nutella and i’m in love with it, it has a darker color and it’s more liquid! Btw, nutella is always nutella... a work of art🇮🇹😌
In Greece we have a type of Nutella called Merenda that we put literally ANYWHERE, desserts, ice-cream, bread anything you desire like nutella and we actually mostly find it more tasty than nutella
Merenda in Portuguese is "meal" lol
Edit: It only applies to breakfast and the meal between lunch and dinner...
Ill put it on a ma'am asks make him my dessert!!
@@musiktranen hehe I don't k ow where you are from, but here in São Paulo/Brasil, we call Merenda the meal that is served in schools (provided by the school) - and the school cook is the Merendeira - and some people call the food you bring to eat at your break (work/school/university..) Merenda too (or the food you order to eat in this break)
[I hope you understand it, I actually call this second option "marmita" so it was hard to explain it without using this word..]
I am sure merenda comes from the Italian "merenda" which is the meal in the afternoon or around 11 in the morning in which you eat a slice of bread with Nutella...
@Lone Wolf We also have a lot of finetti in our supermarkets and mostly teens and smaller kids eat them, they're a good snack, especially in autumn and winter when the chocolate doesn't melt
Lol, I live in Piedmont, and we have so many amazing alternatives here that you can but instead of nutella, from 40% to 60% to even 99% hazelnut, we're like obsessed with spreads (and for a good reason)
also nutella is very bad for ya and you shouldn't eat it
As a proud Novese, CREMA NOVI!!
😲
Duh, it’s loaded with sugar. You probably shouldn’t eat chocolate while you’re at it.
@@alaska4939 Chocolate in itself is healthy, because it contains many antioxidants, which help against ageing, tryptophan, used for serotonin production, and magnesium for the happiness. Even the milky one. Nutella, on the other hand, has many saturated and hydrogenated fats that are not good for you. please inform yourself better about what you eat. its paramount for your health. We are what we eat. (source: i'm a nutritionist)
Lorenzo milk chocolate as well? Interesting. I’ve been told dark chocolate is good in small doses, especially for women. Didn’t know that about milk chocolate though. Guess I don’t have to feel so bad about about that Hershey bar square. As long as it’s not the whole that is.
Before I ever heard of Nutella, my mother used to make a chocolate spread with Crisco, cocoa and sugar and ground hazelnuts. It wasn't as smooth as Nutella because she used granulated sugar, but we as kids liked it very much. This goes back 60 years
my name is andong. if you ever get a grindstone, its like a foodprossesor just with 2 big stones rolling instead of blades, try making the nuttella in it, you can get it as smooth as silk in that,
the grindstone is aparently popular in the middle east sweetsmaking
Oh wow. I’m eating a spoonful from my batch right now and I have to say this is absolutely amazing. It’s kind of like a crunchy peanut butter version of Nutella. Tastes amazing
Now I want to make it😭
I made this too and it is amazing. just added a lil bit too much cocoa powder. oops 👀. but I wasn't really measuring because I was lazy and didn't want to convert the measurements. still came out great tho. just has a little bitterness at the end
can i know what kind of chocolate you used? if you still remember :)
I treated myself to some fancy chocolate 😅😅 I found a smaller bag of these at a local shop. www.amazon.com/dp/B0069V1AXU/ref=cm_sw_em_r_mt_dp_9H9B2G3YTC7MVGY3KZAQ
@@mirasabsabi931 ^
I find that adding a little bit of capsaicin (e.g. chili flakes) elevates the flavour of most desserts. Could work pretty well with a nutella-type paste
omg yes
@@mynameisandong Don't forget salted chocolate :^) I love chocolate..
Chocolate and Chili, the best combination coming off Mexico.
It's very niche thing IMO. Definitely does not work with MOST of the deserts...
@@bozoc2572 It's likely a matter of taste. Def works for me
5:49 Its Rewind time
First time I tried Nutella I was 40 last year. Good stuff it seems to be. I am looking at starting to make everything from scratch for me and my kids. These videos are very helpful for me to be able to give them stuff they still like cheaper than it is in the stores. Another excellent video thank you
Hey Andong, you probably know Alex French Guy Cooking from UA-cam. He did a video on how to grind cocoa nibs really smooth with a kind of stone mill (i believe something Indians use a lot). Check out his video it might be a bit overkill but it definetely makes real smooth chocolate; or hazelnut butter in your case.
I think it is called wet-grider
Q
I'm from India I have tis at my home wet grinder
@@sangitarajan6138 With a lot of elbow grease :)
Sangita Rajan a mortar and pestle is a hamaam-dastoor, not a mixie or wet grinder.
10:21 I can confirm the child labor part. My family in turkey owns a rather small farm that mainly focuses on hazelnut and to pick them everyone helps out. The father, mother and children some as young as 8. In summer with around 30C there sure are better activities but their family relies on that money and the companies barely pay anything so they can’t hire others to do the work for them.
I started with fudge and ended up here.... UA-cam, you trying to make me put homemade Nutella in my homemade truffles???!!!
I used to live near Winterfeldtplatz and I adored that little shop. The Burrito bar next door is awesome, too.
"I actually think that's a feature, not a bug" - Are you also a programmer? We usually say these things 😂
I'm not but it's a great phrase :D
Made me laugh out loud.
I have to admit Phrases like these always reminds me of Sword art online.
Skyrim in a nutshell
It's being spreading among us common non-programming mortals as of late.
I remember eating Nutella when it was just starting to come to Canada. They came in small glass cups and I thought the flavour was amazing. But I think something changed in the recipe once it started to be mass produced into the larger plastic containers because it just isn't as good as i remember??
They did recently change the recipe to keep the prices down. Removed hazelnut and cocoa, added more sugar and palm oil, basically.
TheAnon26 Yes and I think that they also increased the amount of milkpowder a couple years ago.
Lol here in Sweden they still sell them in small glass cups that I keep and drink with, they're not very old here either, it's the most recent packaging of Nutella here.
I rmb loving it as a child (it was a special treat, not an every day thing). And it was far too sweet and left a weird after taste when I ate it recently. I thought it was me growing up. 😂
melodyleong Same! Before it was addictive but if I eat more than a spoonful it leaves a weird aftertaste
Next: Why Kinder tastes so much better homemade
"Why making Kinder feels better than having them at home?"?
This seems like a work-in-progress recipe to get the emulsion just right. Instead of sugar to sweeten and then adding water to smooth the mass of material to the consistancy you like, try using a sugar syrup, treacle, honey in the beginning. Even heavy cream may be a good option, since chocolate and heavy cream when melted together give a Ganache. Then use the Ganache with the ground, added flavored, sweetened, and toasted hazel nut mass to make your spread. That way you avoid adding water and dealing with a destabilized emulsion of fat and water separation.
I've heard that using a wet grinder makes everything veryyyy smooth, this episode reminded me of French guy Alex when he tried make homemade chocolates, he said that it made the chocolate very smooth, so if you want to make gourmet and smooth I would suggest that. Also I ABSOLUTELY ADORE YOUR VIDEOS!!!!
I liked nutella when I was little, but always thought it was too sweet (even as a kid). When I found out later that it was just as bad as eating a candy bar, I was completely turned off. I grew up being told Nutella was healthier than peanut butter. So, discovering that a company kept that kind of lie up for years just turned me off completely. I haven't eaten any since then. I am though definitely going to try the hazelnut brand you tasted in the video. Your expressions were wonderful. I'd love to make your homemade version, but I just recently bought a new food processor and I'm trying to take it easy on it. I'd like it to last longer than my other one. 😁 Thanks for the video! 💗
Really, it was marketed as healthier than peanutbutter? Its chocolate!
@@hiraunia In America it was said to be healthier than peanut butter because it used hazelnuts instead of peanuts and "supposedly" didn't have that much sugar in it. It was marketed this way from the very beginning and they never changed their claim to this outrageous lie. Just saying 🤷🏻♀️
@@M.Happie Seriously?! God i hate marketing!
I love nutella but you are correct, it's not the healthiest snack. Years ago they got sued specifically because of the "it's healthy" advertisment. I was on the claim as well and they paid out a lot. I don't think that they advertise it as a healthy snack any longer.
Never heard that nutella was healthy. And nuts are pretty much all the same in terms of calories...
These videos are so quality and so entertaining i love it
I just made this. I like this because I can tune it to my own taste. I used less sugar and dark chocolate instead of milk chocolate. It's the best nutella EVER.
"I have no words!" Speaks eloquently at top speed for 15 minutes about chocolate and hazelnuts.
I stopped buying nutella when they raised the sugar content a few years ago (US). Not for health reasons but because I did not like the flavor change.
I just don’t know how. I just loooove you AND hate you at the same time. I tip my hat to your creativity and ingenuity. Keep em coming
What I do is mix Nutella with crunchy peanut butter when I use it as bread spread. Adding some kaymak as well helps a lot, I think.
I replaced the coconut oil with butter...
AMAZING!!!! 🤤🤤🤤
Next time, caramelize the nuts before processing them, and make sure that you do not overheat chocolate when processing it. Throw in ice cubes instead of liquid water.
thx for sharing! i think substituting some of the coconut oil with cocoa butter and adding vanilla will add nicely. one thing ive learned for maximum flavor is roasting the nuts yourself. theres a big difference. making the paste smoother you can probably achieve with a blendtec or vitamix as they can go over 10000RPM, havent tried it though yet. keep up the great work!
*Okay, I am eating my plain crackers RN with nutella spread, lol. I was curious how its made so I searched it, I found one video but (No talking) sad. Glad your video is recommended next.* ❤️
Andong: It's 30 degrees, lets get this home before it melts
Me, an American: How?
Me, also realizing he is not American: Oh, wait celcius
American system is dumb the metric system is better and easier to understand 0 degrees is freezing and 100 is boiling
@@rup3rt752 I dont agree nor disagree. I learned both systems in school
@Bit-by -Bit I remember a little bit but Kelvin was extra weird. Wasn't it based off the theory of absolute zero (when particles stop moving)?
@@rup3rt752 As an American, I agree
@Bit-by -Bit Isn't it the opposite? -273,5 C = 0 K(or absolute zero)
Gianduiotti completely spoilt Nutella for me. Never looked back at it again.
Will make this but will use my juicer that uses an auger 2 to 3 x's though and smooth we go. Then add the dry ingrediants pass though again hand mix the vanilla in. Divide into portions. 1 with coffee, another with chili, 3rd with both and the 4th without. Uum feel myself getting fatter all ready.
Imagine having the insight in the 1950's to brand something internationally. This man was a marketing genius
I decided to try this because I'm diabetic and hate paying $9 for alternative nutella.
I used allulose because it actually blends into the mixture like powdered sugar, unlike erythritol which remains grainy. The original recipe calls for a half cup, so as alluose is 70% as sweet I used a heaping 2/3 cup. I also used a very dark chocolate to further reduce sugar. even though my nuts were also pre-shelled/toasted I went ahead and toasted them a little bit again.
Processing the nuts takes patience and for me, frequent scrapping of the bowl. I foolishly added the coconut oil as a solid rather than melting it, which prolonged the process, but thankfully everything came together after adding the warm chocolate. Since I wasn't using milk chocolate, I used both water and a touch of milk for the final step.
The result was very good, but as advertised contained some particles. I decided to run it through a wire mesh strainer using a flat spatula, which again took patience but produced a superior texture. You can still see the particulate but the taste is closer to smooth and silky. Several hours after being in the fridge the texture is still good. The process was pretty straight forward and took maybe half an hour for everything. Even factoring in the absurdly high price of alternative sugar, it's still much cheaper to make your own.
Overall I got more than 2 cups of ultra delicious notella and I cannot wait to use it in baking!
I remember when I was working at a small bakery I started making nut butter mixed with biscuits to eat with the amazing breads. Bourbon Cream & Hazelnut and Custard Cream & Almond worked the best. For me the key was using the pure oil of the actual nuts.
You could buy hazelnut butter instead of processing the nuts yourself. Not sure how the costs compare but the ones I've used had next to no chunks left(as I prefer).
How much Butter do you suggest we add ?
@@21air53 Don't know, I didn't make this(used the butter with something else). Someone says that a cup of shelled hazelnuts is 120g? Maybe less after toasting.
Try using a mortar & pestle to mitigate a grainy or rough texture!
The mortar & pestle does great to turn whatever you’re grinding to a paste.
Works well with dried peppers or to combine ingredients-have you ever heard of one??? I think they were literally just invented yesterday maybe a Betty Crocker product or something…😅
ayo this channel is underrated, love from new jersey 💯💯
Greetings from Turin, Piedmont ! It's nice to hear talking about my city and region for once . A hidden Italian gem 😊😊
Since I developed a cocoa allergy a few years ago, I watched you eating spoonfuls of delicious chocolate with envy...
Here in Spain we have the brand Nocilla, which is so good, I preferred it to Nutella because they have white chocolate spread too!
Greetings from Barcelona, I'm a new subscriber and I love your channel!
Of all the allergies to get... my condolences.
But the other poster's idea about hazelnuts and caramel sounds excellent. I'd add some really good vanilla to that. And milk. And coffee.
Have you tried carob? Tastes very similar to chocolate, but isn't
I tried that one in France. I agree with you that it is better. But they have 2 types.. I bought the one with more chocolate as a gift.
I have found out that if you use just the right amount of cinnamon (the organic, expensive kind i.e. Sonnentor brand) my morning oatmeal tastes like chocolate!
Finny because I always felt Nocilla was much greasy/oily when growing up.
Andong: Says "Giandotti" showing the name writed on the packaging, on camera and having it under his nose all the time, also after pronouncing "gianduia" correctly
Me, living in Piedmont, and whole Italy: *face-palm*
This content is amazing! I want more 🤩
I know what you mean by the "fake vanilla" flavour. I taste that in supermarket peanut butter. I always say "it tastes like bad ice cream, not peanut butter".
He didn't use vanilla beans he also used extract so not as authentic
For the gourmet version you could try using a conche. It is a type of food processor that grinds chocolate into a smoother paste by grinding it between 2 rocks. I think small ones are available but difficult to find.
Edit: I saw Alex (french guy cooking) use one to make chocolate. He bought it from an Indian shop. And chefsteps used one to make pistachio butter. Which is similar to what Andong is doing here hazelnut butter basically.
I just was about to suggest the same. Especially after the Alex video. But you were first.
I second this! I'm pretty sure that you can but one specially made for home use. Indians use them to make smooth masala pastes.
You can get them (amongst other places) from the chocolate Alchemist (shop.chocolatealchemy.com/collections/equipment/products/alchemists-stone-chocolate-melanger-non-usa-models) Their often called Melanger's. I got this model myself and have been using it to make my own chocolate. Cant wait to try to figgure out a recipe to add hazlenut flavour to it :)
For the next time I come back to this 😅
~ 150g nuts
~ 65g sugar
~ 30g cocoa
im really impressed on how you pronounce ferrero and spanish words
Which Spanish words? I'm quite sure those were all Italian.