Nutella may be the world's most famous brand of, Italy's beloved chocolate hazelnut paste—though, where traditional gianduja has a much higher percentage of hazelnuts, Nutella is made predominantly from sugar and palm oil, flavored with the bare minimum of hazelnuts and cocoa.
It's still something of a personal obsession, but over the last eight years, my method has evolved. I make it with less sugar, more hazelnuts, and a bit of baking soda to deepen its nutty flavor. Fold it over the warm hazelnuts, then rub and roll them through the towel until their paper skins flake off. This bit of extra effort ensures a strong hazelnut flavor, as the fibrous and papery skins will only add unwanted texture and astringency.To make the brittle, I combine water, corn syrup or golden syrup, sugar, salt, and hazelnuts in a three-quart saucier over medium heat, and cook until it's caramelized to taste.
Err on the light/low end of that spectrum for a delicate, sweet caramel flavor, or push things to the dark/high end for a deeper, bittersweet profile instead. Lighter caramels pair well with darker or more bitter chocolates, while darker caramels can help balance sweeter, milder chocolates, so this decision may be influenced by the ingredients you already have on hand.
I do enjoy a spread that has more hazelnut than chocolate.
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