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 (
⊙Nutella⊙
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)
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★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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★ABOUT ME★
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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★슈가레인 베이킹 스튜디오 수강 문의★
#nutella #praline #chocolatespread #sugarlane #조한빛 #슈가레인
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Hello, good job? Sorry as i see you use dark chocolate (maybe 54% darkness) and add some cocoa powder. I need to know its flavour? Is it bitter or seems originally Nutella flavour?
terimakasih chef, akhirnya saya menemukan resep yang enak sekali… 😍😍😍👍👍👍🙏🙏
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.
What could be the shelf life?
I tried twice, but I think hazelnut stronger than nutella
How many Watts does your food processor have? When I do praliné, it always turns out "brittlely", never smooth.
I like you in your chef wear:))
Please give us the quantity of the ingredients to enable us to make it. Thank you
재미있게 잘 보고 있습니다! 신기한건 갈아준 견과류가 크림처럼 녹는데 그 원리가 뭘까요?? 물은 이미 설탕 결정화 과정에서 전부 날아갔는데… 설탕이 다시 녹는것도 신기하구요
Quick question – what if you want to make it more of a milk chocolate flavour? Is adding milk to melted chocolate acceptable in this case? Thank you!:)
Chef, can you give the right amount of the recepie?😅
how long can it last if i put it in the refrigirator?
I finally made it after wanting to make it for so long and it turned out amazing ! It's not even as difficult as I thought, I will be doing it again, thanks chef !
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 ?
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?
I love all your videos ❤
Very professional video with clear dedication to your craft.
Hello Hanbit, why should the final product be refrigerated when all the ingredients that went into it were stored at room temperature?
I love your recives. So good.
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 🙏
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…..how 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?
Thank you for the video. Greetings from Germany … there has to be butter on the bread first! 🙂
That looks amazing! How long does it last at room temperature after putting it in the jars? Thanks 🙏
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?🙏
Would a mixture of Stevia and erythritol caramelise?
Beautiful, I would love to pour that soft spread between and over a two layer cake with a sprinkle of hazelnuts on top.
Why still use chocolate? chocolate is basically cocoa powder with oil and sugar. Why not just use cocoa powder + sugar + oil?
what food processor did chef use .
l want to know the brand
Can i replace dark chocolate with coco powder unsweetened one pls guide
Also i want to know that how much time it can be stay fresh without fridge ???
Thank you so much .. 🙏🏼
Oh my god 😊 lpols delic..have to try this recipe..
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P.s. Thank You for sharing
Hi there. Love your videos. Do I have to boil the jars if I want to keep a few jars for long term. Cheers 🍻
Hello chef. Do I need to roast the hazelnut first? Tq
Lol, I’m a Le Cordon Bleu chef & you pronounce praline as: ‘pray-leen’!
God bless in Jesus’ name! 👏
Chef what is the shelf life for the homemade Nutella and also can we store it outside?
Hello. He’d could you pls let us know the shelf life of the Nutella paste pls
Why not use the liquid drained from the chick peas and add some water to make up the difference and heat it up to use in the recipe?
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.