Nutella vs. Nocilla vs. The Other One
When I did that post about the Thermomix book, it was quite hard to find a link in English among all the millions of pages in Spanish.
I chose this one over others because I was intrigued by what they said about it being so hard to find, the hokey-pokey commercial methods, the cultishness of the whole thing.
Well, ok, so it is cultish. It really really is. I don´t care.
As of today, you may call me the Tom Cruise of Thermomix.
For the past hour I´ve been jumping up and down on the sofa, screaming " I´m in love".
Why now, after all those soups, doughs, sauces? After two years?
Because of the Nutella recipe you´ll find if you scroll down in that post.
Why make your own chocolate spread, you´ll say? Well, it only takes three minutes with the machine, and that includes the time you take unwrapping the chocolate and licking your fingers afterwards. And add to that that the ingredients list reads like the old familiar litany...leche, cacao, avellanas, y azúuuuuucar..of the Nocilla jingle, I just had to try.
In my mind there is a constant battle going on between Nutella, Italian and nutty and rather sophisticated, and Nocilla, the national product, the taste of all my afternoon snacks back in the early Eighties. Under torture, I might admit that I prefer Nutella, but Nocilla will forever remind me of grazed knees, the torn hem of my school uniform, and Espinete . And that´s priceless.
This third contender, of course, is nothing like either, and more like the inside of a fancy Belgian chocolate. Unsuitable for a small child´s merienda, but perfect for serving to dinner guests with a clutch of grisini.
When I made it, I was so enthusiastic that I bet my neigbours thought something far more interesting was goign on. I used 70% cocoa Lindt chocolate, a little less sugar than was indicated and...well, the rest is just drooling. I literally don´t know what to tell you , other than, make this out of earshot of anyone who might be offended by high pitched moaning.
Home made Nutella
If you own a Thermomix, go here. If not:
100 gr chocolate
100 gr milk
100 gr icing sugar( I used 90 grams)
100 gr ground hazelnuts
(they must be really ground, not pasty-buttery. If your processor can´t handle that, buy them ready ground)
70 gr. butter
Mix the icing sugar and the hazelnut meal. In a bain marie, melt the chocolate and the butter, add the sugar and hazelnuts, and when it´s folded in, add the milk and stir until it´s a gorgeous dark brown sauce. It will harden to spreading consistency as it cools. Keep it in the fridge.
If you can.