Thread 21510421

For me, it's 'nut 'tella.

Open your mouth boy

Guess there's been a price hike for hazelnuts?

>>21510512
Nutella has hazlenuts?
Aren't ingredients not listed when it's less than 1% of the product?

i made something similar for cheap a while ago. I got a jar of all natural peanut butter, melted (what was left of) a bag of chocolate chips and stirred the fuck out of that. Texture could use some work.

>>21510520
>Texture could use some work.
in what way? not smooth enough?

>>21510541
really runny. Again, all natural peanut butter which is just ground nuts and oil. perhaps in the fridge the texture would be better, but i dont like cold peanutbutter

>>21510541
imo it's an extremely far healthier (and delicious imo) alternative to nutella, which is loaded with all types of weird ingredients and a shit load of sugar. Of course, the quality of the peanut butter and chocolate chips does impact the final product. No need to get too fancy, unless you're doing it for health reasons.

>>21510559
maybe not enough chocolate or the temp was too hot?

>>21510520
Try using 33% couverture milk chocolate, use a double boiler and dont heat it above like 55c
when it reaches 35c mix it in to the peanut smear

>>21510584
It was leftover from some cookies I made, so I want to say close to less than half the bag. So perhaps less chocolate?

>>21510602
I'm lactoce intolerant, so I'm stuck with dark chocolates or semi sweet.

I will definitely consider temperatures next time, appreciate the suggestions.

>>21510633
I was wondering if tempering does anything, you have to do it for chocolate bars to have nice snappy texture and a more appealing sheen but it prob doesnt matter when you mix it in a paste like styff

If you wanted to try mixing tempered chocolate you can do the following
separate 1/3rd of the chocolate. Heat the 2/3rd on double boiler. Dont overheat it. While letting it cool use thermometer and when it reaches 47c mix in the remaining third in.
Let it cool. when it reaches 28c heat it again on double boiler to 33c so its workable and mix that in to the paste.

>>21510652
I don't have access to a proper thermometer and realistically I couldn't justify the purchase since I know it wouldn't be used, but I will definitely consider the 2/3 melted and 1/3 solid method, sounds interesting. I could always just bring it to a very low temp and slowly melt it just to test for any differences.

>>21510660
they cost 10€

>>21510649
It came out of nowhere. honestly, it was ultimately to my benefit because cutting out dairy helped me lose a lot of weight. So did being forced to having to cook for myself.

>>21510663
It's not a matter of not having the funds, it's the matter of not having a bunch of things i know I wont be using.

>>21510667
themometers can be used to cook stuff like caramel
ensure meat isnt overcooked in the oven
chocolate tempering

not having a thermometer is like not having a digital scale in your kitchen, or an oven, or a kettle

>>21510559
Tella doesn't have chocolate it's make with cacao powder which is dry and dry milk that's why the texture didn't work plus some types of chocolate don't solidify back after melting

>>21510670
I'm vegan, so I don't have a use for meat. I don't do candies, I do baking, which is why I do have a digital scale. If I was interested in candy making, I'd have one by now. I'm sure I could get by without one. I mean, sure it probably wont be perfect but I was using the mixture for smoothies and cereal and stuff like that.

>>21510674
these were typical chocolate chips you use to make cookies with. They do solidify after. I'm wondering if the high fat content in the peanut butter (as well as the straight up oil) altered how the chocolate typically functions in normal situations?

>>21510676
Now that I think about it, perhaps getting rid of some (or maybe even all) of that excess oil could potentially help with the consistency of it.

>>21510674
Yea, I wouldn't expect this mixture to have the same texture as nutella. Nutella reminds me of the heavy processed peanut butter like jiffy. It's already pre mixed and imo too processed for my likes.

>>21510421 (OP)
>>21510519
LOL
Nutella uses 13% hazelnuts while hazelnut spreads that don't taste like chemical garbage use 45% hazelnuts. It's funny that trash like Nutella is considered premium by low IQ people because they see it on TV all the time

>>21510683
peanut oil is liquid at room temp while chocolate can be solid so mixing those can lead to weird texture

actual products probably use a binder or something

>>21510695
yea that's what I'm thinking. seems like something that can get really technical, finding a fair balance between the two. Regardless, shit's delicious topped on some oats and fresh fruit.

>>21510693
people are fine with having sugary chocolate spread that mildly tastes like hazelnuts

ofc theres economic pressure to use the minimum amount of hazelnut and maybe a 30% mix would be preferable but nutella already consumes a lot of worlds hazelnut production so it might not be feasible

>>21510695
>or something
https://en.wikipedia.org/wiki/Emulsion

>>21510703
>>21510695
from my understanding, wouldn't lecithin be thing to use here? Since it's typically used to make things stick together that normally wouldn't?

>>21510703
a peanut butter blend is an unstable emulsion where the oils starts to separate through gravity

>>21510713
peanut butter =/= peanut oil

>>21510771
Im talking about simple blend of peanuts with no additives
if you mix it smooth it has oil that separates through gravity
to keep the emulsion solid you need some sort of additive

some ingredients list I saw included palm oil and sugars so maybe thats enough, maybe they remove some of the peanut oil idk

>>21510693
Can I make spreads with other nuts? My mom got a powerful processor

>>21510783
>My mom got a powerful processor
which one?

>>21510783
oh yea. I used to make cashew butter and that shit is fucking goooooooooooood. almond butter, too. sunflower seeds, even watermelon seeds. There's so many different seed/nut butters to make.

>>21510783
a heads up, make sure you use roasted nuts. Raw has a chemical that can fuck your stomach up and make it feel bloated and gross.

>>21510815
If they sell nuts in stores they are meant to be consumed as is
theres some allergy stuff where some proteins change as a result of being heated up for a while, you get less issues from roasted nuts, but then some other proteins can be more potent allergens as a result of being heated

>>21510820
Raw nuts are fully capable of being consumed, but in larger quantities, they do have a chemical that gets taken out when roasted. I know for a fact cashews are like this. iirc, almonds as well.

>>21510830
Let me rephrase that.

Raw nuts are fully capable of being consumed, but they have a chemical that in larger quantities can cause stomach issues. I once ate more raw cashews than I should've, and my stomach was extremely bloated (the amount I ate wouldn't have justified that much bloat) and my burps had a very strong sulfuric smell to them. Really nasty smell.

>>21510421 (OP)
>pee
>nuts

>>21510421 (OP)
For me its 'nut 'fella

>>21510830
>Raw nuts are fully capable of being consumed
Thank i was unsure until your post.

>>21510783
process these powerful nuts as i spread your mom

>>21510421 (OP)
>'tella
i barely even know her

>>21510559
let the oil separate, skim and replace with an equal weight of coconut oil

>>21510519
>>21510693

ok THIS IS EPIC>>> LOLLLL!!!! I will save that for later

Imagine if Nutella didn't dump billions into marketing and used that money for decent ingredients instead. You will never know what that tastes like because you'd never buy any other brand

>>21512756
You never had Nutella? It's really really tasty already.

>>21510421 (OP)
For me, it's Salmonella
Goes great spread witth cream cheese on a bagel.

Whats a good food processor to make homemade nutella?

>>21510693
>hurr durr why does nutella have less nuts
Nutella was born literally due to a shortage of hazelnuts from embargos against italy during WW2 you retard.

>>21515831
Bumperino

>>21515848
Who cares? The war is over. There are so many better options now because they use more than Nutella's laughable 13% hazelnuts. Nutella is as outdated as McDonald's and Burger King with their frozen patties

>>21515831
>>21516845
food processors are a bitch to make nut butters and stuff like this because it's such a wide area of surface that when it's blending, a lot of it gets splashed into areas where it's not going to continuously mix, so you have to be constantly turning it off, scraping the sides, rinse and repeat until it finally starts to take a paste like form. imo a high speed blender is far easier to use. unless you were already going to be getting a processor, then idk.

>>21516915
not to mention it's a lot more parts to clean with a processor. blender is just the jar and lid, and maybe the stick you shove from the top if you choose to use it. literally just put some soap and water, blend it and it cleans itself. unless it's a sticky substance then yea you'll need to get a sponge in there.

Just something to keep in mind.

>>21516915
>>21516922
Thanks for the answer. I already use a blender for larger batches and was thinking a smaller food processor could be a good thing. Guess i'll stick with what i have and make larger batches like i've been doing.

>>21516913
>moving the goalpost
I accept your defeat

>>21510783
no matter what you do they are all gonna end up grainy

>>21510512
mostly cocoa but also racketeering from chocolate companies due to chocolates not having a limited shelf life

>>21510421 (OP)
How does it compare to normal 'tella?

>>21516948
no problem. Yea I've noticed that in a blender if you don't put a certain amount, there isn't enough friction from the blades to properly turn it into a paste. But realistically, the shelf life on these things aren't bad. I've never made a batch of peanut butter or any nut butter that went bad.