Nutella is sickeningly sweet, yet people love it and children adore it; fine! I am making a Tanella (not too sweet, creamy, nutty-tasting, smooth, luscious).
I am substituting tahini for hazelnut paste and making a homemade version that is stored in a jar in the fridge and can be used on bread or plain cookies or on a crêpe.
We used to eat baguettes filled with Nutella when we lived in France, as a snack after school; this Tanella was made for my daughter and her friends who like to drop by after 4 PM and hang out.
Time required to make this Tahini-Nutella: 5 minutes
- 1 Bar of Dark chocolate (100 g or 3 1/2 ounces)
- 1 Bar of Milk chocolate (100 g or 3 1/2 ounces)
- 7 Tablespoons of butter (if unsalted, add a pinch of salt)(100 g)
- 1 14-oz can of sweetened concentrated milk (around 20 cl): don’t use the entire can, leave 2 ounces in the can.
- 1/2 cup (or more, to taste) of Tahini
- Break the chocolate in squares and place in a bowl; add the butter, cut in small chunks; microwave for one minute; use a spoon to stir the residual chocolate and butter until are all melted and smooth.
- Add the sweetened concentrated milk and stir till mixed.
- Place the mixture in a food processor and add the tahini; process for a minute or so, until the mixture is smooth and shiny. Taste and adjust, adding more tahini, one tablespoon at a time, if you like a nuttier tasting spread.
- Pour in a jar, close and store in the lower part of the fridge. Remove from the fridge an hour before using to get it back at room temperature. Use on toast, bread, crêpes, or whatever else your little heart desires.
I used as a template for the recipe a recipe for a pâte à tartiner from C’est Moi qui l’ai fait.
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