Comments on: The Season For Giving

By: Back to the Basics | Homemade Nutella with Smoked Sea Salt » Chez Us

Back to the Basics | Homemade Nutella with Smoked Sea Salt » Chez Us — Sun, 05 Feb 2012 22:49:06 +0000

[...] Megan stuffs her homemade Nutella between sheets of buttery pastry dough to create pop tarts. Danielle, surprises her friends with sweet little pots of Nutella during the holidays. Ever since, we [...]

By: melissa

melissa — Sat, 28 Jan 2012 12:24:49 +0000

thank you so much for this, I just found this on pinterest after a furious search after finding out that nutella contains rennet and it also by way of collecting palm oil are killing orangutans in the palm oil fields. I am so glad that I have an alternative since I am kind of addicted to the stuff. can’t wait to try it.

By: Ultimate List of Homemade Food Gifts

Ultimate List of Homemade Food Gifts — Wed, 14 Dec 2011 16:43:02 +0000

[...] MarmaladeChristmas Cookie JarsClassic GranolaSavory Granola – The KitchnSalted Caramel SauceHomemade Nutella – Danielle @ Beyond the PlateCardamom Pear Butter – Tracy @ ShutterbeanLemon CurdPesto [...]

By: Danielle

Danielle — Sat, 10 Dec 2011 01:50:09 +0000

Hi Allie, yes this Nutella would ship well, especially if you send them off the same day or the day after making them. I’ve shipped them to Chicago and Madison with no problems.

By: Alli

Alli — Sat, 10 Dec 2011 01:12:16 +0000

I’m trying to find some gifts that I can ship x-country without having to stay in the refrigerator. Do you think this would be OK not chilled the entire time?

By: Danielle

Danielle — Tue, 22 Nov 2011 23:20:23 +0000

@Annamaria, you could definitely substitute peanut oil (or a neutral tasting veg oil) and cocoa powder for the cocoa nibs. The flavor will be less dark and intense without the nibs, but still good, nonetheless The spread in these pictures are at room temperature, so if you’d like a thicker consistency, just add less oil. I would however, allow the jars to come to room temperature before using the spread as they thicken as they cool.

For your reference, you could order both the hazelnut oil and the cocoa nibs online – La Tourangelle (for the oil) and Scharffen berger (for the nibs). Have fun!!

By: Danielle

Danielle — Tue, 22 Nov 2011 23:15:34 +0000

@Melissa, I use the oil from La Tourangelle which is widely distributed across Whole Foods and any good specialty grocery store. You could also order them online. The cocoa nibs are from Scharffenberger, which can also be found at Whole Foods, and the espresso powder is just whatever happens to be in our espresso jar at the moment. If you're unsure of which blend of espresso to get, you could get them from your local cafe and buy a bag of whatever they use. Hope it helps!

By: Melissa

Melissa — Fri, 11 Nov 2011 16:11:36 +0000

Ok, Nutella has been a fam fav since I was a kid. I really want to try this. But I am no cook, so where do I find the hazelnut oil, cocoa nibs and the espresso powder? Dying to try this!!

By: Annamaria

Annamaria — Mon, 07 Nov 2011 14:00:27 +0000

I’m drooling over this recipe for months now and I finally decided to try it out. BUT, I’m having some problems with the ingredients. Cocoa nibs and hazelnut oil are something I can’t find anywhere so I was wondering what do you think how would it turn out if I made it with peanut oil (that’s the closest I found!) and regular cocoa powder?
It doesn’t look very thick on the pictures (though I might be wrong), do you think I could make it a bit thicker with more hazelnuts or it isn’t a good idea?
Thanx!

By: Danielle

Danielle — Thu, 27 Oct 2011 01:35:37 +0000

@C: The amount of espresso to use would depend on the roast of the beans you use, which determines the strength of the taste. If your espresso is mildly flavored, I’d suggest starting with perhaps two teaspoons of powder and increasing it as you go to suit your taste.