#21 Home-made Nutella Spread

Tadi on da way from Perak, we singgah jap kat TApah R&R..
ade la agro bazaar kat situ. then hubby beli "Garlic spread" homemade. Harga Rm5. mahal gak..but saje je nak rasa. nampak menarik..

then terpikir, kalo la boleh wat nutella sendiri kan best..sampai je umah trus googled kalo ade resipi nutella..
wahh ade2..yes..tapi persoalan nye bila nak buat ek?? mesti buat!!..

jom layan dulu resepi nye. Taken from sugoodsweets

Chocolate-Hazelnut Spread (easy version)
Yield: about 12 ounces (1 1/2 cups)
2 cups whole raw hazelnuts
1 cup powdered sugar
1/4 cup unsweetened cocoa powder
up to 1/4 cup vegetable or nut oil
1/2 tsp vanilla extract

1. Preheat oven to 350 degrees F. Place hazelnuts in a single layer on a shallow baking pan. Toast until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking to ensure an even color.
2. Since the skin is bitter, you’ll want to discard them. Wrap the cooled hazelnuts in a clean kitchen towel or paper towel, and rub until most of the skins have come off. Don’t fret if you can’t get off all the skins.
3. Process nuts in a food processor, scraping down the sides of the bowl occasionally, until they have liquefied, about 5 minutes. First, you will get coarsely chopped nuts, then a fine meal. After a little while, the nuts will form a ball around the blade, and it will seem like you only have a solid mass. Keep processing. The heat and friction will extract the natural oils, and you will get hazelnut butter!
4. When the nuts are liquified, add in the sugar, cocoa and vanilla. Slowly drizzle in enough oil to make a spreadable consistency. Since the mixture is warm, it will be more fluid now than at room temperature.
5. Transfer the spread to an airtight container, and store in the refrigerator for 1-2 months. For best results, stir the chocolate-hazelnut spread before using.

or  boleh gak try resepi from mamakitchen-makcikmanggis,
simple gak resepi makck manggis ni 

Bahan-bahannya:
150 g hazelnut-panggang dan buang kulitnya kisar hingga jadi seperti peanut butter paste.
1/2 cawan gula ising.
1/2 cawan serbuk koko.
sedikit esen vanila.
sedikit minyak jagung.
100 g milk chocolate-cairkan.

Cara-caranya:)

Cairkan coklat dengan double boiler.Masukkan gula,koko,kacang hazel dan esen vanila.Kacau hingga sebati kemudian masukkan minyak jagung dan kacau lagi sehingga mendapat kepekatan yang dikehendaki. Masukkan dalam blender dan sambung blend lagi agar dapt smooth paste.Simpan dalam bekas yang sesuai.