This article originally appeared on Food52.com: Homemade Nutella. Unsatisfied with store-bought Nutella, Carey Nershi of Reclaiming Provinicial is making a version that's a bit less sweet, a bit more sophisticated, and far superior.
Editor's note: We know, it's a dilemma. Nutella is so good … and yet so not local: It takes at least six countries to make a jar of the stuff. Luckily you don't have to choose your gut over your guilt complex when it comes to this homemade treat, since it doesn't get much more local than your own kitchen (assuming your chocolate and hazelnuts are fair-trade).
I didn’t know Nutella existed until I spent a couple weeks in Germany my freshman year in college. (True story.) When I returned, eager to share tales of my European friends who ate chocolate for breakfast, I was shocked and delighted to learn that Nutella was widely available in the U.S., too. But, much to my dismay, it didn’t taste quite the same as the seemingly identical European variety: too sweet, too chocolatey. (I was happy to learn I wasn't just imagining things.) The only solution? Make my own.
This chocolate-hazelnut spread is a slightly grown-up version of the one you may be familiar with. It’s nutty and not too sweet, with equal parts milk and dark chocolate and the teensiest hint of almond. If you’d like to keep it dairy-free, you can substitute coconut oil and condensed almond milk.
All in all, it’s a great (and dare I say far superior) alternative to the store-bought variety.