Healthy Recipes

Healthier Homemade Nutella with no additives | Hanbit’s secret recipe

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Here is Hanbitella (= Hanbit + Nutella)!!

Who doesn’t like Nutella? Let’s make some proper homemade Nutella – my recipe is special because it uses hazelnut praliné. Using hazelnut praliné gives a much deeper & nuttier flavour plus a note of caramel so it really elevates the quality of your Nutella to another level.

Also this Nutella has ZERO ADDITIVES unlike the store bought nutella. So it’s definitely healthier – although I admit this is still high on calories haha!

Homemade Nutella
Quantity: 4 x 100ml bottles

Hazelnut Praliné 240g (Hazelnuts 160g, Sugar 96g, Water 30g – this should roughly give 240g of hazelnut praliné but re-weigh it to make sure)
Dark Couverture chocolate (Callebaut 811) 140g
Grapeseed Oil 5g (Any odourless oil works. You can also leave out oil completely)
Cocoa powder 12g

⊙Hazelnut Praliné⊙
① Add water & sugar into a saucepan and raise temp to 115℃ to make sugar syrup.
② Add in the hazlenuts and take it off the heat.
③ Keep stirring until the sugar syrup crystallises completely.
④ Turn the heat back on and keep stirring until the caramel fully coats the hazelnuts and the temp reaches 180℃.
⑤ Transfer it to a mat and let it cool completely.
⑥ Blend it in a food processor until it becomes a paste.
⑦ You can use hazelnut praline for many other recipes in pastry and not only for Nutella. Store hazelnut praline in the fridge for up to 4 weeks (theoretically 6 months but aroma will disappear)
⑧ For a full detailed hazelnut praliné recipe, pls take a look at the following link:

Food Processor: Hanil (

① Add hazelnut praliné, melted dark couverture chocolate (40~50℃), oil, cocoa powder and blend until smooth.
② Transfer it to a bottle and you’re done!

Storage: Keep it in the fridge up to 2 weeks. (to be honest it lasts up to a month)

★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent( Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (
Food Processor: Hanil (
Stand Blender: Vitamix QuietOne ( Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer

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Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking – far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!

As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it – even someone with no baking background like myself managed to become a professional pastry chef!

I’ll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels – those who bake for fun as well as those who want to get more serious.


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#nutella #praline #chocolatespread #sugarlane #조한빛 #슈가레인




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40 Comentários

  1. Thank you! That just looks delicious, even your reaction tell me even you were shocked lol. Lvoe it when you cook something and it taste a lot better than you expect. Been a good year for hazelnuts and got a bunch of them out around here, that will be ready to be processed, will use your recipe. I love the idea of caramelizing them because of the added taste; it looks like actual caramel.

  2. 재미있게 잘 보고 있습니다! 신기한건 갈아준 견과류가 크림처럼 녹는데 그 원리가 뭘까요?? 물은 이미 설탕 결정화 과정에서 전부 날아갔는데… 설탕이 다시 녹는것도 신기하구요

  3. i made this few days ago, as i didn't want to spend money to buy nutella to add into a brownie recipe. SO SO GOOD.. if only my hazelnuts were fresher as they have been in the fridge for a year! AND so fun to make the praline seeing the nuts get all frosty. One question though does it matter to stir sugar crystals with a wooden or metal spoon ?

  4. Hi Chef my Hanbit Nutella was going so well but after the fridge, everything is so hard!

    Even after leaving at room temp for hours it is still too set up and hard. Any suggestions?

  5. Thanks for this great recipe Hanbit!! If I have 50 gr of praliné left over from another recipe & want to use it to make this Nutella recipe, can I scale down the proportions of each ingredient based on 21% ? ( ie: 50/240 gr of hazelnut praliné). Thank you 🙏

  6. I just tried this and it is incredible. Can you tell me how I can get rid of the gritiness of the caramelized sugar? There is not enough liquid in there to melt it over time and if you over process it will separate… do you fix it? Also, why didn't you include a little salt in this? Just curious. Usually we are told to put salt in sweet things to amp up the flavor, when do you or do you not add salt?

  7. Hello chef❤, sorry i mix chocolate and hazelnut paste(not praline) . Can i add sugar separately? Means mix chocolate, sugar and hazelnut paste ? And second question, when i make this recipe (without oil), it becomes hard in room temperature (because it has chocolate) and its not possible to seperate on bread . What do i do?🙏

  8. I have done that today. It tasted real good, after many many other trials recipes. Any one else doing it grind your sugar if any will be added to praline. I didn't and mine was quite gritty at the end.

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