You may want to try to make a white chocolate ganache, and then add your hazelnut praliné (and blend everything together). That way you will hopefully get a smooth and shiny white Nutella
fuurin engawa and if you have the equipment, this recipe from chef steps can be a great starting point th-cam.com/video/fQuWF6l1Zkw/w-d-xo.html However Hazelnuts are less tasteful than pistachios so...
That's what I expected he did, mixing the hazelnut with white chocolate before watching the video, since he was trying to make a Nutella toast but in reverse. NGL I was slightly disappointed. I wanted to see the white chocolate version.
Yeah fresh Vanilla makes such a significant difference, and what most people dont even consider, after u scraped the seeds, you can simply drop the pot into a jar of sugar, shake that a bit and let it rest and you have perfectly viable vanilla sugar better then you can buy anywhere. You want a hint of vanilla in your tea that selfmade sugar is gonna blow ya mind, breaks my heart seeing people disregard the pods. Anyways great recipe ima try this, im not the biggest sweets fan but i love white chocolate, so having it as a spread is enticing, maybe only using powdered sugar in the processing part might fix the "crunchy" problem. Keep up the good work! P.S: Liebe deine Rezepte! ^_^
Thats how i make my own Valillia Sugar for years. I add the whole vanillia cute open and let the seets spread in the sugar. I cant even think about my sweet stuff anymore without. Perfect fit for tomato sause
6:04 Andong, you are wrong there. Conche are not made for grinding. They are meant for 2 things; airing the cocao, so that Acids are vaporizing(which is dry conching, but they use in industry the same machine for that) and the "wet" conching, which is a method to cover all particles with a fat layer. Everything happens due to the heat which is introduced by the friction. The second aspect is what most people think of. Due to the heat, all the fat crystals(out of the cacao) are melting and the liquid fat covers the all the ingredients, milk powder sugar and the cacao particles. To get something really smooth, grinders and mills are used, for chocolate and spreadables such as nutella. The grinding is done before the conche. At the beginning you have cacao beans, they are roasted, milled. The Cacao mass is liquid than, but still sandy, it will get milled in even smaller particles, and the cacao mass becomes solid. Due to the higher surface area of smaller particles, the fat gets bound. To make the cacao liquid again, you need to process it again, which is done by conching. if you are interested in that topic I can highly recommend a book called "Science of Chocolate" by S. Beckett. One of my all-time favorite books. Yeah it is a nerdy book about how to make chocolate and all the science behind that.
I appreciate your mixed reaction because it gives credibility to when you really enjoy something! If you act like everything is amazing it's harder to gauge if anything actually is.
I admire how creative you were with this process, I don’t think I’ve ever seen a video like this, but it was really cool to watch. Thanks for trying, I think it’s really cool that you tried at all. I look forward to watching if you decide to improve upon it.
Ive just made a "white nutella" with hazelnuts and almonds, some powdered sugar and melted butter, and then added white chocolate melted with some cream - OMG its so delicious!!!
It actually sounds like something I would like, since I'm weirdly fond of undissolved sugar in sweets. I like to make edible cookie dough and specifically leave the sugar crunchy. The crunchy hazelnut spread sounds delicious!
Every recipe I saw before trying to do homemade Nutella start by a “praliné paste”. That’s basically what you did by grinding the nuts and sugar except you caramelize the nuts and let it cool before grinding (like in m.th-cam.com/video/y3wyfTu0i2s/w-d-xo.html). since the sugar is melted into caramel you shouldn’t get the same grittiness. Nice save for the fat separation by the way :-)
You’ve got yourself a new sub, been watching a couple of videos with no intention of actually making anything you do, but it’s so interesting, keep going, this is so good
3:20 Steve would be very proud indeed. Also, great videos! Found your homemade Nutella video in my recommended and gave it a shot! Very informative and entertaining! Definitely giving you a sub, man. Props
I am using meat grinder to process the nuts for home made nutella and it works great. You still need to put the amount few times around to process it very smooth (using the finest attachment).
Love the recent more high frequency videos with a bigger focus on experimentation. And I'm also a fan that you just say it when something didn't turn out so great :D it's part of the process afterall! (and we all know that moment in the kitchen when we try something we just prepared for hours just to conclude that the store bought version is still kinda better)I have been tired for a while of those tightly prepared recipies that have been refined a hundred times already with that rehearsed "HMMMMM" at the end. Keep doing what you do right now, it works brilliantly!
For a white choclate, you can follow similar instructions as the regular home made nutella, but replace the dark milted choclate with a white milted chocolate. So basically it will be hazelnut butter with white chocolate. And it does not even require any additional suger since the white chocolate is already sweet enough
This youtuber is so good at telling stories lol, thought id be bored since most youtubers make you want to skip till the end but damn i really got a history lesson last vid and immediatly came to watch another one.
4 ปีที่แล้ว
Production quality of your videos keeps getting better!
Not only are the ingredients conched but they’re also put through a refining process. It’s generally a large machine with large hollow metal rolls that grind against each other and bring the powdered ingredients mixed with some oils (namely cocoa butter) down to whatever micron size you want to get the smoothest chocolate possible. A very fine chocolate will generally be in the sub-20 micron range. Though generally the smaller particle size means you should add more fats in the end to get a nice viscosity. The larger the micron size is when you blend the chocolate paste, the more free fats you get and the thinner the chocolate will be. When I worked for the Hershey company (yes THAT Hershey Company) in the white paste department we generally shot for a particle size in the 30-35 micron range. Made the right end product while giving us the right amount of free fats to get a nice viscosity without having to add too much else. Though in addition to lecithin, the white paste used something called PGPR. And as a side note, I say white “paste” instead of white chocolate because Hershey doesn’t make actual white chocolate anymore. They use cocoa butter equivalent and not actual cocoa butter. It’s basically just a vegetable oil. Also lecithin is generally rapeseed oil.
Next time try putting powdered sugar and powdered salt in the cocoa butter and place it on a bain-marie. This will get rid of any grainy bits. Then you can treat the melted cocoa butter, salt and sugar mixture as a unit and add it to your hazelnuts.
I LOVED the honesty (subscribing because of it - and the history ;p) and the comments on both videos! You provide the the basic, throw a pinch of ideas and we go wild with tips and new marvelous ideas 😂💘
Loved it. Great video. These very days im making chocolate spread for my kids by mixing the local sweetened coco powder with tahini, it works great. They love it. But its too runny, and i was about to add starch but you made me realize i need milk powder! Thanks!
You might be able to melt the sugar if you water-bath melt the whole batch, or at least if you melt the sugar-salt-hazlenuts mix before adding the other ingredients.
Always super creative Andong, I love your channel. When you work through your process I feel like you’re taking the audience on a journey through your thoughts. Keep making interesting stuff.
As someone who developed a cocoa allergy/sensitivity later in life and knowing the taste of Nutella, this white chocolate Nutella sounds amazing and I need to make it...
Haha! My son and I were shouting at the screen when your nut butter broke - ‘add lecithin!’ 😂 We were relieved when you did, and yeah you should definitely use powdered sugar 😊
I like to make spaghetti con le noci (spaghetti with walnuts) which has a sauce made from ground walnuts (and also some pine nuts), and I find that when I use the kitchen processor there's just no way to get it smooth, it will always remain somewhat grainy, but if I use a mortar and pestle to really grind it I can get it very smooth (although it does require some effort to get there); I'd imagine the same would be true for this.
if you make a simple sugar syrup instead, the slight warmth will help with the crunch. it shouldn't affect the emulsion since the cocoa butter is melted
I'm in love with your channel and videos. Is always so interesting. Even if the recipes don't go the way you wanted, there's always amazing things to learned from them.
I made a peanut filling for a peanut butter cups that was just icing sugar and 100% peanut butter. At first there was still a grainy texture because of the sugar. But a couple days later I think the sugar had moistened and dissolved and was just right. Maybe that would be something?
Here in Scotland we still call hazelnuts filberts or cobnuts. I picked some last year as I wanted to roast some and spread them onto my favourite savoury dip, beetroot za'atar. Left the inner skins on and instead of dry roasting them, shallow fried them in a little ghee. WOW! not only did the ghee give them a little funky edge but the skins took on a brown "zebra" type pattern. They looked stunning and tasted good too. So they were then lightly broken up before being sprinkled onto the beetroot za'atar. Brilliant combination. The ghee fried cobnuts also make a great snack on their own, maybe a little seasalt sprinkled over, and with their almost varnished looking zebra coats they look stunning on a table. (Wish I could include a picture). Another excellent video as well, thank you.
I had the same problem (broken emulsion) when I made my own hazelnut-choclate creme. The solution for me was to use the Aioli method: Put a little bit of the broken emulsion in a mortar and pestle and just add a little bit of milk. Start pounding and the milk will emulsify it again.
There's a white version in Croatia (and other exYu countries), called Linolada. The typical chocolate spreads Vikikrema and Eurokrem were made mixed, with a white and chocolate side.
i’ve had a pistachio white chocolate spread and it is delicious!! it’s seriously amidst the best things i’ve ever eaten haha. excited to try out a hazelnut white chocolate spread! i’d love to see your rendition of the pistachio one! ;)
That was a very cool video! The chocolate bread looked amazing. The Nutella looked like hummus. Actually those hazelnuts look very similar to chickpeas too.
It may have helped to have chopped or crushed the hazelnuts before processing. Using a high speed blender may have been beneficial too, since you can make nut butters in them standardly.
In the future, if have a paste split like that you can use cold full cream milk. I have saved many split emulsions with this and have come to use it in all emulsions as it seems to stabilize and smooth out the product. One word of warning though is this doesn't seem to work with butter based emulsions. I am not sure why but I feel like it has something to do with the fact that they are both from the same origin? As for why I think it brings emulsions together is maybe the protein make up of milk (casein?). I am 95% certain that would have returned to emulsion and thickened naturally without the gloupy texture lecethin sometimes produces. Also, a tip is to blend the nuts hot ( I usually aim for 5-10 mins at 100-120c or til gold ) as this dramatically speeds up the oil separation and saves your blender a lot of stress :) I am not so sure adding water is the best idea as fat and water obviously don't like each other. The lecethin will hold of course but this likely contributes to the looser though not smooth texture. If you want super pure nut pastes all you need is nuts and milk. Hot nuts, blend til completely smooth and entirely split (add tiny amounts of vinegar if it won't happen) then cold milk to re-emulsify. More milk to loosen. This will be temperature stable between fridge and room temp no problem. Hope this helps someone :)
Pralin aux noisette would have helped a lot to get rid of the gritty sugar. Toss sugar and chopped nuts into a pan and stir over medium heat until sugar dissolves and the nuts are nicely golden coated. Put nuts on an oiled tray and spread out. After cooled down grind nuts in a blender. For the creamy texture I would add melted white chocolate mixed with something to keep it more spreadable: reduced double cream and hazelnut liqueur and maybe plain cocoa butter. Lecithin is never wrong.
hm, an inverted nutella sandwich (for me would) be a chocolate hazelnut loaf with a bread-y flour-y spread like cookie butter 🤔.. now that's a challenge :P
If you want to get rid of the crunchy sugar crystals use a “makutra” (a polish bowl with grooves inside) it’s like a mortar and pestle but bigger, pour the Nutella into it and grind, it should be smooth after some time.
The salt dissolved just fine? Can you use salt as an abrasive to help grind the nuts, and then add honey instead of normal sugar for sweetness? Or use powdered sugar?
I made a version of this a few years ago, I didn't do a huge amount of reserch and made a few different versions. The best for me was more or less what you did, but swaping out Coconut Oil for Cocoa Butter and also a bit of Hazelnut Oil ( I used La Tourangelle Huile De Noisette) which should be easier for you to find in Europe than it was for me in Australia. With the cocoa butter I used blocks which I first melted down. It was too long ago for me to remember ratios, but maybe give it a try. Great video by the way, just stumped across your channel.
I just found you from your last video about making homemade nutella. Now I'm watching this video and I believe I've found true love. You are my mentor, my hero, my everything.
Try French toast with the left over cocoa bread. Also with the sugar left in the hazelnut paste, some blenders heat up if used for longer periods. Eventually the sugar would have melted - maybe? Great channel btw - subscribed after watching the first Nutella vid!
Choco Pan De Coco bread. It’s some famous person’s bread recipe that they published in the New York Times. I just wrote it down this week to give it a try. It doesn’t have a lot of sugar in it. In fact it has coconut hence the name. But it is unsweetened as well. So I don’t know how it’s going to taste? But apparently it is a very popular bread?
If you do this again, try grinding the nuts in the sugar, then adding the water to dissolve the sugar, and save the lecithin and oily/fatty ingredients for last.
The first thing I thought of when you mentioned the grains of sugar in the mixture was to heat it over a water bath just like you dissolve the sugar in egg whites for Swiss meringue!
I am from india and have that wet grinder for making the chocolate and I also use the wet grinder for making the south Indian cuisine like "dosa " that was good and very delicious 🥰🥰🥰🥰 And I also like that you mention this in your video
As an Indian, those wet grinders are the only single use instruments that I absolutely find necessary for a serious home cook. The action of those granite wheels is not reproducable by any means, especially for stuff like idli-dosa batters. I have however, used it for cracking malted grains for my home brew ;) worked absolutely perfect
Just melt the sugar first to get rid of the crystals. Even without the sugar being solid, the salt with enough grinding should provide the grind you need.
I love the whole idea of making a white hazelnut spread what if you would have heated it to melte the sugar crystals and the let it reform could that fix your gritty sugar problem?
Traditional chocolate from Modica (Sicily) is famous for having sugar crystals incorporated into the texture. It is interesting to eat and I still have some of it at home from my trip there.
What do you think about the suggestions to create hazelnut praline and then grind that (adding optional melted chocolate)? Wild that solve the grittiness problems?
You only listed 2 options for getting the nutella smooth... you completely overlooked a perfectly viable and widely available 3rd option, AND the one most ppl recommend and already have in their kitchen! A high speed blender like a Vitamix! I've seen this used many a time to make nutella and it grinds the nuts super smooth. Why wouldnt you use that?
I bet the chocolate bread would be awesome with some raspberry jelly/preserves. The texture of the bread here reminds me of those raspberry roll cakes (not the little store bought ones either).
You could have used the method for cashew cream. Soak the nuts in water overnight and then blend them in a ninja bullet style blender with a small amount of liquid and oil. For cashews it results in a super creamy base.
That coco bread is just screaming to be turned into the ultimate french toast.
"Fried chocolate bread pudding"
Just calling it chocolate french toast sounds a million times better lol
Oh yeah, especially if you go deluxe and use custard instead of just eggs. You might not even want any toppings.
Oh yeees
That is genius
With chocolate syrup🤤
I expected some wet blended bread paste on top of a frozen slab of nutella.
But this'll do too, I guess.
And when you cook that, the bread would be solid and the chocolate would melt in effect inverting it again
Same😂😂
Same
@@synchrolord so use edible bread dough for the wet bread. Would work just as you wanted
You may want to try to make a white chocolate ganache, and then add your hazelnut praliné (and blend everything together). That way you will hopefully get a smooth and shiny white Nutella
Yeah, having the sugar pre-ground (because it is already chocolate) should make things smoother.
fuurin engawa and if you have the equipment, this recipe from chef steps can be a great starting point th-cam.com/video/fQuWF6l1Zkw/w-d-xo.html
However Hazelnuts are less tasteful than pistachios so...
That's what I expected he did, mixing the hazelnut with white chocolate before watching the video, since he was trying to make a Nutella toast but in reverse. NGL I was slightly disappointed. I wanted to see the white chocolate version.
Mmmm yummyy
@@erinlee5936 yas the best one
Yeah fresh Vanilla makes such a significant difference, and what most people dont even consider, after u scraped the seeds, you can simply drop the pot into a jar of sugar, shake that a bit and let it rest and you have perfectly viable vanilla sugar better then you can buy anywhere. You want a hint of vanilla in your tea that selfmade sugar is gonna blow ya mind, breaks my heart seeing people disregard the pods.
Anyways great recipe ima try this, im not the biggest sweets fan but i love white chocolate, so having it as a spread is enticing, maybe only using powdered sugar in the processing part might fix the "crunchy" problem.
Keep up the good work!
P.S: Liebe deine Rezepte! ^_^
Do you think this also works with whole cane sugar or muscovado?
@@gonsonandenschinder i think it does but the vanilla flavour is more subtle
Thats how i make my own Valillia Sugar for years. I add the whole vanillia cute open and let the seets spread in the sugar. I cant even think about my sweet stuff anymore without. Perfect fit for tomato sause
I'm quite sure a white chocolate version would be very delicious too.
Ray Mak how are you commenting on every video I watch
F. Ruit ikr
thats exactly what i was especting tbh
Lol ikr
white chocolate bread? cause the nutella here is very much a white chocolate nutella.
There’s something about this guy that just makes you go “man he’s great”
Maybe it's his voice....
It is kinda radio voice / a really good professor explaining things
Personality, voice? Looks / sounds like a pleasant n nice person to be around
True
6:04 Andong, you are wrong there.
Conche are not made for grinding. They are meant for 2 things; airing the cocao, so that Acids are vaporizing(which is dry conching, but they use in industry the same machine for that) and the "wet" conching, which is a method to cover all particles with a fat layer. Everything happens due to the heat which is introduced by the friction. The second aspect is what most people think of. Due to the heat, all the fat crystals(out of the cacao) are melting and the liquid fat covers the all the ingredients, milk powder sugar and the cacao particles.
To get something really smooth, grinders and mills are used, for chocolate and spreadables such as nutella. The grinding is done before the conche. At the beginning you have cacao beans, they are roasted, milled. The Cacao mass is liquid than, but still sandy, it will get milled in even smaller particles, and the cacao mass becomes solid. Due to the higher surface area of smaller particles, the fat gets bound. To make the cacao liquid again, you need to process it again, which is done by conching.
if you are interested in that topic I can highly recommend a book called "Science of Chocolate" by S. Beckett. One of my all-time favorite books. Yeah it is a nerdy book about how to make chocolate and all the science behind that.
University of TH-cam.😂
Andong, please pin this comment. I learn a lot from him. Thx a lot, mate.
Conche 😂 I thought it's conch
"Nice hiss."
Shoutouts to STEVE!
1989mreinfo
Explanation please?
@@aimeecortez5899 A commonly used phrase by TH-camr Steve1989MREInfo. TH-cam channel that reviews rations.
Cool, let’s get this on to a tray.
@@jericho663 nice* if i remember correctly
I appreciate your mixed reaction because it gives credibility to when you really enjoy something!
If you act like everything is amazing it's harder to gauge if anything actually is.
6:17 "Also used in India"
Me: *grins in idli-dosa batter*
😎indians are da best Raaj krega khalsa
Exactly first thing came in my mind when he said abt wet grinder - idli dosa & dhokla
Lmao I feel you
@@acaterpillargivingbirth is your username by anyway related to a group called WayV?
@@hariniobla422 lmao yes !
I admire how creative you were with this process, I don’t think I’ve ever seen a video like this, but it was really cool to watch. Thanks for trying, I think it’s really cool that you tried at all. I look forward to watching if you decide to improve upon it.
Ive just made a "white nutella" with hazelnuts and almonds, some powdered sugar and melted butter, and then added white chocolate melted with some cream - OMG its so delicious!!!
It actually sounds like something I would like, since I'm weirdly fond of undissolved sugar in sweets. I like to make edible cookie dough and specifically leave the sugar crunchy. The crunchy hazelnut spread sounds delicious!
You would like brioche and gauffres de Liège with perles à sucre if you're into sugar crunchy bites :)
dude same
Every recipe I saw before trying to do homemade Nutella start by a “praliné paste”. That’s basically what you did by grinding the nuts and sugar except you caramelize the nuts and let it cool before grinding (like in m.th-cam.com/video/y3wyfTu0i2s/w-d-xo.html). since the sugar is melted into caramel you shouldn’t get the same grittiness.
Nice save for the fat separation by the way :-)
You’ve got yourself a new sub, been watching a couple of videos with no intention of actually making anything you do, but it’s so interesting, keep going, this is so good
3:20 Steve would be very proud indeed.
Also, great videos! Found your homemade Nutella video in my recommended and gave it a shot! Very informative and entertaining! Definitely giving you a sub, man. Props
I am using meat grinder to process the nuts for home made nutella and it works great. You still need to put the amount few times around to process it very smooth (using the finest attachment).
Love the recent more high frequency videos with a bigger focus on experimentation. And I'm also a fan that you just say it when something didn't turn out so great :D it's part of the process afterall! (and we all know that moment in the kitchen when we try something we just prepared for hours just to conclude that the store bought version is still kinda better)I have been tired for a while of those tightly prepared recipies that have been refined a hundred times already with that rehearsed "HMMMMM" at the end. Keep doing what you do right now, it works brilliantly!
For a white choclate, you can follow similar instructions as the regular home made nutella, but replace the dark milted choclate with a white milted chocolate. So basically it will be hazelnut butter with white chocolate. And it does not even require any additional suger since the white chocolate is already sweet enough
Where am I going this whole time? This channel is so well edited, very nice cinematography, and the content is FOOD! 💚
"steve would be proud" lol.... "Let's get this out on a tray" "Niiiice...Mmkay"
Mate your videos are actually so good and so well produced why you don't have more subscribers and recognition baffles me
This youtuber is so good at telling stories lol, thought id be bored since most youtubers make you want to skip till the end but damn i really got a history lesson last vid and immediatly came to watch another one.
Production quality of your videos keeps getting better!
I have been binge watching your videos for a while now your content is really really good wish I had found this channel sooner 👍
3:19 - 3:50 trying to justify spending his fortune on hazelnuts 😂😂
Not only are the ingredients conched but they’re also put through a refining process. It’s generally a large machine with large hollow metal rolls that grind against each other and bring the powdered ingredients mixed with some oils (namely cocoa butter) down to whatever micron size you want to get the smoothest chocolate possible. A very fine chocolate will generally be in the sub-20 micron range. Though generally the smaller particle size means you should add more fats in the end to get a nice viscosity. The larger the micron size is when you blend the chocolate paste, the more free fats you get and the thinner the chocolate will be. When I worked for the Hershey company (yes THAT Hershey Company) in the white paste department we generally shot for a particle size in the 30-35 micron range. Made the right end product while giving us the right amount of free fats to get a nice viscosity without having to add too much else. Though in addition to lecithin, the white paste used something called PGPR.
And as a side note, I say white “paste” instead of white chocolate because Hershey doesn’t make actual white chocolate anymore. They use cocoa butter equivalent and not actual cocoa butter. It’s basically just a vegetable oil. Also lecithin is generally rapeseed oil.
So early here..... 🥰. I love your energy, even when it’s not what you expected! Cheers!
Next time try putting powdered sugar and powdered salt in the cocoa butter and place it on a bain-marie. This will get rid of any grainy bits. Then you can treat the melted cocoa butter, salt and sugar mixture as a unit and add it to your hazelnuts.
This is very different but very good version of Test Kitchen. I've really come to love this channel.
Just discovered this channel and I'm addicted !!! Currently binging my way through your videos
I've watched only 2 videos from ur channel and I already see that ur a true quality and content guy
Bruh, the simulation is wild lmao. At work this morning I was recommended your previous Nutella video, and then 3 hours later you drop this one.
I LOVED the honesty (subscribing because of it - and the history ;p) and the comments on both videos! You provide the the basic, throw a pinch of ideas and we go wild with tips and new marvelous ideas 😂💘
Loved it. Great video.
These very days im making chocolate spread for my kids by mixing the local sweetened coco powder with tahini, it works great. They love it. But its too runny, and i was about to add starch but you made me realize i need milk powder!
Thanks!
You might be able to melt the sugar if you water-bath melt the whole batch, or at least if you melt the sugar-salt-hazlenuts mix before adding the other ingredients.
Always super creative Andong, I love your channel. When you work through your process I feel like you’re taking the audience on a journey through your thoughts. Keep making interesting stuff.
As someone who developed a cocoa allergy/sensitivity later in life and knowing the taste of Nutella, this white chocolate Nutella sounds amazing and I need to make it...
Haha! My son and I were shouting at the screen when your nut butter broke - ‘add lecithin!’ 😂 We were relieved when you did, and yeah you should definitely use powdered sugar 😊
I make bread and butter pudding with my chocolate bread and i enrich the custard with white chocolate its very decadent but blooming delicious
I like to make spaghetti con le noci (spaghetti with walnuts) which has a sauce made from ground walnuts (and also some pine nuts), and I find that when I use the kitchen processor there's just no way to get it smooth, it will always remain somewhat grainy, but if I use a mortar and pestle to really grind it I can get it very smooth (although it does require some effort to get there); I'd imagine the same would be true for this.
Your videos are utterly fascinating. Keep it up!
I love and learn from your food honesty!
if you make a simple sugar syrup instead, the slight warmth will help with the crunch. it shouldn't affect the emulsion since the cocoa butter is melted
I love your energy man!
okay its official, This Channel, BCU, Josh Weissman, & Worth It are my new favorites on TH-cam! You got my vote at the next streamys!
Inverted Nutella blew my mind - holy crap Andong!
having the small chunks of the hazelnut is soooo good in Nutella much better than anything out there
Andong is the culinary boss... pure and simple
I'm in love with your channel and videos. Is always so interesting. Even if the recipes don't go the way you wanted, there's always amazing things to learned from them.
I made a peanut filling for a peanut butter cups that was just icing sugar and 100% peanut butter. At first there was still a grainy texture because of the sugar. But a couple days later I think the sugar had moistened and dissolved and was just right. Maybe that would be something?
Andong way of shooting and explaining his video is what i aspire my video to be if i ever want to be a youtuber
Here in Scotland we still call hazelnuts filberts or cobnuts. I picked some last year as I wanted to roast some and spread them onto my favourite savoury dip, beetroot za'atar. Left the inner skins on and instead of dry roasting them, shallow fried them in a little ghee. WOW! not only did the ghee give them a little funky edge but the skins took on a brown "zebra" type pattern. They looked stunning and tasted good too. So they were then lightly broken up before being sprinkled onto the beetroot za'atar. Brilliant combination. The ghee fried cobnuts also make a great snack on their own, maybe a little seasalt sprinkled over, and with their almost varnished looking zebra coats they look stunning on a table. (Wish I could include a picture).
Another excellent video as well, thank you.
The classic way to eat nutella is to just scoop spoonful straight from the jar
Andong eating the WHOLE slice before talking about it is why I watch this channel.
Youre uploading so much this and the Last week and i just love how the qualitiy just doesnt get down!!!👌🏻👌🏻👌🏻 just Go on!!!
I had the same problem (broken emulsion) when I made my own hazelnut-choclate creme. The solution for me was to use the Aioli method: Put a little bit of the broken emulsion in a mortar and pestle and just add a little bit of milk. Start pounding and the milk will emulsify it again.
There's a white version in Croatia (and other exYu countries), called Linolada. The typical chocolate spreads Vikikrema and Eurokrem were made mixed, with a white and chocolate side.
i’ve had a pistachio white chocolate spread and it is delicious!! it’s seriously amidst the best things i’ve ever eaten haha. excited to try out a hazelnut white chocolate spread! i’d love to see your rendition of the pistachio one! ;)
Don’t try the hazelnut white chocolate spread, try a nice hazelnut spread. SOOO much better as it is
That was a very cool video! The chocolate bread looked amazing. The Nutella looked like hummus. Actually those hazelnuts look very similar to chickpeas too.
I’m a simple man. I see Andong has posted a new video. I click.
It may have helped to have chopped or crushed the hazelnuts before processing. Using a high speed blender may have been beneficial too, since you can make nut butters in them standardly.
In the future, if have a paste split like that you can use cold full cream milk. I have saved many split emulsions with this and have come to use it in all emulsions as it seems to stabilize and smooth out the product. One word of warning though is this doesn't seem to work with butter based emulsions. I am not sure why but I feel like it has something to do with the fact that they are both from the same origin? As for why I think it brings emulsions together is maybe the protein make up of milk (casein?).
I am 95% certain that would have returned to emulsion and thickened naturally without the gloupy texture lecethin sometimes produces.
Also, a tip is to blend the nuts hot ( I usually aim for 5-10 mins at 100-120c or til gold ) as this dramatically speeds up the oil separation and saves your blender a lot of stress :) I am not so sure adding water is the best idea as fat and water obviously don't like each other. The lecethin will hold of course but this likely contributes to the looser though not smooth texture.
If you want super pure nut pastes all you need is nuts and milk. Hot nuts, blend til completely smooth and entirely split (add tiny amounts of vinegar if it won't happen) then cold milk to re-emulsify. More milk to loosen. This will be temperature stable between fridge and room temp no problem.
Hope this helps someone :)
When I saw the wet grinder before he even introduced it, I was like "Holy shit! So this *is* doable!" (I'm Indian btw)
Pralin aux noisette would have helped a lot to get rid of the gritty sugar. Toss sugar and chopped nuts into a pan and stir over medium heat until sugar dissolves and the nuts are nicely golden coated. Put nuts on an oiled tray and spread out. After cooled down grind nuts in a blender. For the creamy texture I would add melted white chocolate mixed with something to keep it more spreadable: reduced double cream and hazelnut liqueur and maybe plain cocoa butter. Lecithin is never wrong.
hm, an inverted nutella sandwich (for me would) be a chocolate hazelnut loaf with a bread-y flour-y spread like cookie butter 🤔.. now that's a challenge :P
If you want to get rid of the crunchy sugar crystals use a “makutra” (a polish bowl with grooves inside) it’s like a mortar and pestle but bigger, pour the Nutella into it and grind, it should be smooth after some time.
"Very nice hiss. Steve would be proud"
Ah, I see you are a man of culture as well
What does that reference?
I am another confused Daniel, what does that mean?
Watching this while waiting for my GCSE results to come through, thank you for having a calming voice!
I got mine tooo. How’d u do?
@@darkconfetti321 actually passed thanks! How bout you?
Ron Out of Water same. (Got one A*)
The salt dissolved just fine?
Can you use salt as an abrasive to help grind the nuts, and then add honey instead of normal sugar for sweetness? Or use powdered sugar?
peanut butter and condensed milk on that bread sounds good
This is my new favorite channel!
HOOOOW I MEAN HOOOWWW can he resist to taste it until the end lmao
This is very easy to find in Italy, the white chocolate hazelnut that is. I need to try this bread with it!
I made a version of this a few years ago, I didn't do a huge amount of reserch and made a few different versions. The best for me was more or less what you did, but swaping out Coconut Oil for Cocoa Butter and also a bit of Hazelnut Oil ( I used La Tourangelle Huile De Noisette) which should be easier for you to find in Europe than it was for me in Australia. With the cocoa butter I used blocks which I first melted down. It was too long ago for me to remember ratios, but maybe give it a try. Great video by the way, just stumped across your channel.
If you're going to try any stuff like this again, wet grinder is highly recommend. Very nice video btw!
I just found you from your last video about making homemade nutella. Now I'm watching this video and I believe I've found true love.
You are my mentor, my hero, my everything.
Try French toast with the left over cocoa bread. Also with the sugar left in the hazelnut paste, some blenders heat up if used for longer periods. Eventually the sugar would have melted - maybe?
Great channel btw - subscribed after watching the first Nutella vid!
Heat your White Nutella on the microwave and mix it more. Heat should help dissolve the sugar crystals.
Choco Pan De Coco bread. It’s some famous person’s bread recipe that they published in the New York Times. I just wrote it down this week to give it a try.
It doesn’t have a lot of sugar in it. In fact it has coconut hence the name. But it is unsweetened as well. So I don’t know how it’s going to taste? But apparently it is a very popular bread?
If you do this again, try grinding the nuts in the sugar, then adding the water to dissolve the sugar, and save the lecithin and oily/fatty ingredients for last.
The first thing I thought of when you mentioned the grains of sugar in the mixture was to heat it over a water bath just like you dissolve the sugar in egg whites for Swiss meringue!
I am from india and have that wet grinder for making the chocolate and I also use the wet grinder for making the south Indian cuisine like "dosa " that was good and very delicious 🥰🥰🥰🥰
And I also like that you mention this in your video
"very nice hiss, Steve would be proud!" I love this so much.
As an Indian, those wet grinders are the only single use instruments that I absolutely find necessary for a serious home cook. The action of those granite wheels is not reproducable by any means, especially for stuff like idli-dosa batters. I have however, used it for cracking malted grains for my home brew ;) worked absolutely perfect
maybe adding hot water would help dissolve sugars better? or heating the whole mix?
Just got this Recommended and I am Not disappointed.
You could possibly crush the nuts before and also you could make some simple syrup it's just sugar and water
Cooks just cried when you ruined those hazlenuts 🤣
Just melt the sugar first to get rid of the crystals. Even without the sugar being solid, the salt with enough grinding should provide the grind you need.
I love the whole idea of making a white hazelnut spread what if you would have heated it to melte the sugar crystals and the let it reform could that fix your gritty sugar problem?
Traditional chocolate from Modica (Sicily) is famous for having sugar crystals incorporated into the texture. It is interesting to eat and I still have some of it at home from my trip there.
You should try using the multiquick after using the food processor so that you don't need to add the sugar
ive never done anything like this, but surely adding heat some way or another after you ground the nuts with the sugar would help dissolve the sugar.
Me: craving something sweet and chocolaty and evil
Andong: NUTELLA TOAST, BUT INVERTED!
My Brain: GIMMMMMMMMMMMMMMMEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE
As a professional pastry chef I would love to help you create a successful part 3 of this series! I have a lot of ways to improve this!
What do you think about the suggestions to create hazelnut praline and then grind that (adding optional melted chocolate)? Wild that solve the grittiness problems?
You only listed 2 options for getting the nutella smooth... you completely overlooked a perfectly viable and widely available 3rd option, AND the one most ppl recommend and already have in their kitchen! A high speed blender like a Vitamix! I've seen this used many a time to make nutella and it grinds the nuts super smooth. Why wouldnt you use that?
Would heating the spread in a double boiler help the sugar?
I'd suggest trying to make French toast.
I bet the chocolate bread would be awesome with some raspberry jelly/preserves. The texture of the bread here reminds me of those raspberry roll cakes (not the little store bought ones either).
You could have used the method for cashew cream. Soak the nuts in water overnight and then blend them in a ninja bullet style blender with a small amount of liquid and oil. For cashews it results in a super creamy base.