Le Nutella Original

Gianduia was a mixture containing about 50% almond and / or hazelnut paste and 50% chocolate. It was developed in Piedmont, Italy, after taxes on cocoa beans had prevented the manufacture and distribution of conventional chocolate. Pietro Ferrero, who owned a patisserie in Alba, in the Langhe district of Piedmont, an area known for the production of hazelnuts, sold an initial batch of 300 kilograms (660 lb) of "Pasta Gianduja" in 1946. This was originally a solid block, but in 1949, Pietro started to sell a creamy version in 1951 as "Supercrema". In 1963, Pietro's son Michele Supercrema renovated with the intention of marketing throughout Europe. Its composition was modified and it was renamed "Nutella". The first jar of Nutella left the Ferrero factory in Alba on April 20, 1964. The product was an instant success and is still very popular.

nutella recipe:

ingredients:
(As for a large cup)
1 cup shelled hazelnuts115 g of melted chocolate2 tablespoons cocoa powder1/2 cup confectioners' sugar1/2 teaspoon vanilla extractA few drops of vegetable oil (optional)

Preparation:
To begin, you roast the hazelnuts. Place in a baking dish and cook at 200 ° C for 8 minutes or until they make off enough scent notes. Over time, let them cool.

If you had not gotten shelled hazelnuts, no problem: after roasting, the wheels on an allowance for the shell off. Do not worry so much, it does not have to be completely bare.
Place the hazelnuts in a food processor. Finely crush until you see taking a smooth consistency similar to peanut butter.
Then add the melted chocolate, cocoa, sugar and vanilla extract. Process until you get a good mix, with a smooth, spreadable and creamy. If you get to the consistency of Nutella, put a drop of vegetable oil and continues processing. Tip: do not put many drops, it can stay too greasy.
When you notice then you can spread your Nutella home perfectly ready. Stored in a glass container that can be sealed. You can take it to the fridge if you want.