Brazil

Hazelnuts (raw and in shell)

Coconut oil

Refined sugar

Vanilla Extract

Milk chocolate (melted)

Homemade Nuttela (Hazelnut Cream)

Em uma forma acrescente as avelãs e leve ao forno (pre aquecido por 180°) cerca  de 10 a 15 min

In a shape add the hazelnuts and take it to the oven (preheated to 180°) about 10 to 15 min.

Ainda com as avelãs quentes coloque- as em um pano de prato e as pressione a fim de esfrega-las e remover as cascas o máximo possível. 

While the hazelnuts are still hot, place them on a dish towel and press them to rub them and remove the shells as much as possible.

Coloque as avelãs (já testadas e sem cascas)em um liquidificador ou processador,junte o óleo de coco e bata até que o ponto de "pasta" (cerca de 10 min,depende a potência do liquidificador/processador).

Place the hazelnuts (already tested and without shells) in a blender or processor, add the coconut oil and beat until the "paste" point (about 10 min, depending on the power of the blender/processor).

Assim que chegar ao ponto pastoso,acrescente o açúcar e a baunilha,bata até ficar em ponto de uma farofa bem umida,em seguida acrescente o chocolate derretido e bata até virar um creme liso e cremoso!

As soon as it reaches the pasty point, add the sugar and vanilla, beat until it becomes a very moist farofa, then add the melted chocolate and beat until it becomes a smooth and creamy cream!

Homemade Nuttela (Hazelnut Cream)

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