Born and raised in Alba. The whole city smells like Nutella in the summertime. Tourists love it, locals not so much. Nice video Edit: holy crap, the city council should pay me for this kind of promotion. By the way, I left the city years ago.
1:03 "You come for the recipe and stay for the story". Andong's channel in a nutshell. That's why everybody loves you man. Greeting from your motherland.
me whos deathly allergic to hazelnuts: hmm yes interesting edit: yes i have an allergy to every nut. its kind of like a scale and hazelnut is the deadliest
@Daniel Wang nope. If anything it would be trademark rights but making better nutella and calling it "100% better nut cream" would be fine. Its just expensive and hard to get into that market
It’s kind of sad. Before the Nutella craze hit I remember it having less sugar and more real ingredients. Just tried Nutella again a few days ago and it’s nowhere near what it used to be.
I'm thinking a gourmet version would benefit from a little Frangelico, perhaps instead of the water. You'd have to think twice about letting the kids eat much of it but what a kick for the adults!
@@krollpeter probably - NOT the hazelnuts grown in Turkey; from what I understand, they are grown for production, not quality/ taste, as the hazelnuts from the Italian Piedmont region (the variety is something like "Tonda giffondi".. )
@@meredithheath5272 I worked in a German confectionery company, I am developer for confectionery by profession. I have made chocolate with Turkish Hazelnuts. Those that I used were of superb taste. 95 % had perfect shape and beautiful texture. When I opened the bag hmmmmm the aroma, incomparable to what we buy in the supermarket.
I remember emailing Nutella regarding their palm oil usage. They responded with the "sustainable palm oil" schpeal. Instead of stopping there I continued doing research and found that there is basically no such thing as sustainable palm oil. "Sustainable" in this sense just means that the government owning those rainforests have earmarked the palm trees for being cut down for industry. The natural assumption is that they are farm grown but that is not true, they are still contributing to deforestation
I was looking for this comment. Thank you. I boycotted Nutella quite a while back and actually found some great subsitutes like nutvia, but my favourite has to be guphoria with 36% hazelnuts with them scattered through in their chunky spread. No regrets
@@whyjay9959 no, it's not Greenpeace who certifies everything, it's rspo, the roundtable on sustainable palm oil. Many companies use them as a sneaky way to build the word " sustainable" in their product. All you need to do is a little bit of research and you find the truth. For example, I looked up " the meaning of sustainable palm oil" and found countless results, two of which from Greenpeace saying how sustainable palm oil is fake. " certified sustainable palm oil is a con" and " 5 problems with sustainable palm oil" and it explains deeper into everything, including rspo. And it's not just Greenpeace, an article from EIA, environmental investigation agency, which also clearly states the disturbing truth behind rspo. " palm oil watchdogs sustainability guarantee is still a destructive con" it's called. Please, please do your research before blaming Greenpeace, it barely took me any time to find this out, unlike this reply. Trust me, out of all the environment agencys/groups, Greenpeace is the one to believe. I'm a member and so get monthly updates and their connect magazines and trust them 100%
My uncle was bringing Nutella from Italy in the 90s. It was heaven. My family didn’t dream of buying Nutella when I was little. The taste was different then from now. I remember the special editions Nutella with the Italian National Team.
More info: Since the 90's Nutella has been going through changes and one of the major ones is that skimmed milk powder and sugar has been replacing cocoa, this has made Nutella a lot more sweeter and less intense , this has also produced a lighter color also the amount of hazelnuts has been reduced outside of Italy, so you don't get the same buttery mouth feel.
I made this and was devasted when it split. I couldn't find a fix anywhere and was resigning myself to the fact I'd have to toss it, when I came across your comment. I added around 5 ice cubes and continued to blend and VOILA PERFECT NOTELLA. I added a bit of milk powder and cocoa butter to mine (instead of chocolate) and I think it tasted better after the ice cubes than before!? Definitely more creamy. Thank you! I am SO glad I came across your comment.
@@katelynGodsprincess Whenever *anything* splits, just make a little bit more of it, but much more dense and then *slowly* add the old split mix. If you're careful, it will emulsify again.
You saved me too. It split as soon as i added water. One LARGE icecube later and its super creamy. I tinkered a little with proportions of ingridients and its not sweet but salty. Recipe is good. Next time will be better for sure.
@@Interestingworld4567 55% or so sugar. I make my own. Make hazelnut butter with roasted peeled hazelnuts ams hazelnut oil, add powdered coconut palm sugar that's been blitzed in a spice grinder, add cocoa powder. Done. And delicious. And dairy free too. And not full of palm oil 🤢 Couldn't eat nutella even if I wanted to lol
@@oliviadaly4795 there is no problem with Palm oil as long is 100% ORGANIC. I AM in the Ketogenic diet I will tell you one secret I had try so many oils like avocado sesame flaxseed walnut oil coconut oil ghee peanut butter oil pistachio oil olive oil sunflowers oil Port oil Duck oil Cat Fish oil MCT oil from coconut oil. And let me tell you which one had the best TASTE and Flavor Out of all the oills I had mentioned ....And that goes to WALNUT OIL. For those in my opinion WHO LOVE COFFEE they should try SESAME oil because it taste like if you were literally eating coffee beans but is liquid I lovealso sesame oil but Number one for me out of all of them is walnut oil I will put sesame oil in second place just because it taste like coffee andsmells like coffee
Lol, I live in Piedmont, and we have so many amazing alternatives here that you can but instead of nutella, from 40% to 60% to even 99% hazelnut, we're like obsessed with spreads (and for a good reason) also nutella is very bad for ya and you shouldn't eat it
@@alaska4939 Chocolate in itself is healthy, because it contains many antioxidants, which help against ageing, tryptophan, used for serotonin production, and magnesium for the happiness. Even the milky one. Nutella, on the other hand, has many saturated and hydrogenated fats that are not good for you. please inform yourself better about what you eat. its paramount for your health. We are what we eat. (source: i'm a nutritionist)
Lorenzo milk chocolate as well? Interesting. I’ve been told dark chocolate is good in small doses, especially for women. Didn’t know that about milk chocolate though. Guess I don’t have to feel so bad about about that Hershey bar square. As long as it’s not the whole that is.
I’m allergic to nuts... why am I here?... **5 minutes into the video** Ok... why am I STILL here?... **end of the video** ...I don’t regret a thing, this was a good video
I'm living in hazelnut region of Turkey. News about child labour and human rights violation somewhat true depends on the province. However it is not widespread these days. Also definition of child labour here is kind of murky. Most of seasonal workers travel with their whole family and get daily wages depends on their capability. Although I can say that work itself is not dangerous or hard in most lands. I started to collect hazelnuts for our relatives when I was 12 years old. Hazelnuts I collected given to me by grandfather. Regulating whole economy is hard as well because most of the land where hazelnuts are produced owned by seperate local families where families sell it to merchants or directly to cooperative named "Fiskobirlik" which makes chocolate hazelnut spread much better than Nutella. Also quality of these spread would change widely depends on what kind of hazelnuts you are using but it changes cost of it as well.
quality of spread changes mostly by the percantage of hazelnuts they use in it. As this gets higher price goes up though. Also at summers İ work in my familys farm too and I haven't ever seen any syrian workers around not in my city at least.
I love the Fiskobirlik pure hazelnut spread, even if it's a little sugary. I haven't had their chocolate one, but I love Sarelle bitter, and buy a few jars every time I visit Istanbul. Unfortunately both are outrageously expensive here in the U.S.
I can't help but paraphrase the joke from the movie Ratatouille: "Ferrero has finally found his rightful place in history right alongside another equally famous chef, Monsieur Boyardee."
Tried the recipe today with tweaking the first 3 ingredients to 200gr hazelnuts, 100gr powdered sugar and 66gr cocoa. I also substituted the coconut oil for olive which worked fine. The water content I eyeballed. Tastes so great I doubt I'll ever go back to Nutella. Thanks for trying it out, sharing the recipe and releasing fun videos about your experiments!
Not a fan of adding water to the formulation, since it promotes the growth of bacteria. Instead, I'd use 4th or even 5th press olive oil to diminish or even cancel any "olive oil taste". I'm sure this would be even closer to the original formulation. I don't believe the original formulation included any other oil. As a manufacturer you always look for local ingredients to lower cost and palm and coconut oil back then, were probably hard to get, they had to pay freight, duties, irregular deliveries that would risk production and all that would have made it pricey.
hey, would you mind to share your recipe for homemade nutella. I've tried a few recipes but there's a taste of hazelnuts that i hate. Maybe replacing it with almonds would work. Is it common, that odd taste of hazelnut or i'm just used to eating the sugary store nutella.
Quick maths: 40% in this Vs 13% in Nutella. So that's ~3x the quantity. At present Ferrero SPA (owner of Nutella) buys roughly 1/3rd of all hazelnuts produced around the world in one year. So if they were to adopt this method, they would have to buy ALL the hazelnuts produced around the world in one year.
@@ananonymousoyster365 This is true. I'm from the Black Sea coast of Turkey, where 70% of the all the hazelnut in the world is grown. In the last two decades, low prices has been driving farmers to get rid of hazelnut trees and experiment with other agricultural produce. An increase in hazelnut demand would quickly reverse this trend. We used to have a hazelnut farm ourselves, until we had to remove them last year because of the economical side of things.
" feels less nasty in your mouth" - that's probably because of not using palm oil. Somehow I don't think the artisans of Italy had palm oil at their disposal back when this stuff was invented. And sustainable-schmastainable, the stuff is culinarily and nutritionally garbage and poison. For a short while our local Costco carried a hazelnut paste that was based on normal edible oils (sunflower) and it was cheaper than the overbranded stuff. Well, I suspect someone pressured someone and this product is now gone. I don't buy Nutella and not because of price. I never pay my money for food that contains palm oil - there's just no need for that.
Good on you! Friendly warning: palm oil is also found in a number of other household products like certain bar soaps and antiperspirants. Keep doing your product-source research, and keep fighting the good fight!
@@adreabrooks11 well, I don't eat soap or deodorant, so I have no issue with that. Besides, soap doesn't "contain" any type of fat, it's "made from" fat by a process of saponification. Nothing wrong with that. For deodorant I've been using good old barber alum, it's been used since Bible times. It lets your skin sweat but keeps it from stinking. No residue. In the US a brand called Crystal offers alum in stick deodorant format (they have packages for men and women but it's the same stuff and no scent).
@@alexk3088 Ahh, I misunderstood your intention, when you mentioned the lack of sustainability. I agree that it's dietarily garbage. It's also devastating to the biomes where it's grown commercially - and I thought that's what you were driving at with that particular phrase. Regarding saponification: a lot of commercial soaps are "made from" a blend of fats. One of the fats this mixture often "contains" is palm oil. :) Regarding the alum, I still remain wary of aluminum in my products. The notion that aluminum cookware and the like causes Alzheimer's disease has been pretty roundly debunked - but there *has* been correlation found between aluminum levels in the brain and progression of dementia. It's still unclear whether the link is causal, consequential or coincidental - but I prefer to play it safe and just rely on frequent washing.
As a person who grew up in Turin, I can easily describe with just one word the taste of Gianduiotti (btw, Andong, you're missing the UI when you say their name as it is pronounced jan-doo-YOT-tee, not jan-DOT-tee) and that word is HOME.
The original nutella also has skim milk powder in it. If the hazelnuts aren’t toasted, you must do it (130’C for 30min) you should also use a melanger to get a really smooth and creamy paste..tho whole process does take hours.
I apologize if you’re being sarcastic but the expression “having a beef with someone” is American slang for having a problem or disagreement with someone. If you were being sarcastic you’re hilarious!
Hey Andong, you probably know Alex French Guy Cooking from RU-vid. He did a video on how to grind cocoa nibs really smooth with a kind of stone mill (i believe something Indians use a lot). Check out his video it might be a bit overkill but it definetely makes real smooth chocolate; or hazelnut butter in your case.
I literally binge watched this entire channel like six months ago and have been searching forever to find it again 😭 probably my favorite RU-vid food channel ever. 10/10
theres a family ran italian resturuant near me they carry cold cuts, capers, sauces, fresh fish, noodles... and nutella big ass jars of nutella lining an entire shelf theyt dont use it in anything far as i know
Most producers of chocolate products think that if they put tones of sugar, the product will taste better. But accualy, the sugar just cover the taste of a cacao and hazellnuts, on exeample like in Nutella or Milka chocolate. On top of that add that product would be far more healthier with less sugar.
No, they use sugar because it's a cheap and easy way to impress the kids. Kids who never ate actual hazelnut spreads won't know the taste of it, but they sure know what sugar is. So companies load their sweet products with sugar to get the kids addicted to it.
I was looking at Hazelnut Butter recipes and thought..How can someone possibly have 1mil views on something so simple?? But dude, no wonder - your production value is sick! Props to you.
Oh wow. I’m eating a spoonful from my batch right now and I have to say this is absolutely amazing. It’s kind of like a crunchy peanut butter version of Nutella. Tastes amazing
I made this too and it is amazing. just added a lil bit too much cocoa powder. oops 👀. but I wasn't really measuring because I was lazy and didn't want to convert the measurements. still came out great tho. just has a little bitterness at the end
I treated myself to some fancy chocolate 😅😅 I found a smaller bag of these at a local shop. www.amazon.com/dp/B0069V1AXU/ref=cm_sw_em_r_mt_dp_9H9B2G3YTC7MVGY3KZAQ
I remember eating Nutella when it was just starting to come to Canada. They came in small glass cups and I thought the flavour was amazing. But I think something changed in the recipe once it started to be mass produced into the larger plastic containers because it just isn't as good as i remember??
Lol here in Sweden they still sell them in small glass cups that I keep and drink with, they're not very old here either, it's the most recent packaging of Nutella here.
I rmb loving it as a child (it was a special treat, not an every day thing). And it was far too sweet and left a weird after taste when I ate it recently. I thought it was me growing up. 😂
I find that adding a little bit of capsaicin (e.g. chili flakes) elevates the flavour of most desserts. Could work pretty well with a nutella-type paste
I couldn't get my hands on hazelnuts so I used cashews in the recipe above. I incorporated the water in and at first it came out a nice smooth delicious spread but after a few hours in the fridge, the homemade chocolate spread did firm up. I wound up rolling them into little balls and then dusting with cocoa powder to make truffles.
In Greece we have a type of Nutella called Merenda that we put literally ANYWHERE, desserts, ice-cream, bread anything you desire like nutella and we actually mostly find it more tasty than nutella
@@musiktranen hehe I don't k ow where you are from, but here in São Paulo/Brasil, we call Merenda the meal that is served in schools (provided by the school) - and the school cook is the Merendeira - and some people call the food you bring to eat at your break (work/school/university..) Merenda too (or the food you order to eat in this break) [I hope you understand it, I actually call this second option "marmita" so it was hard to explain it without using this word..]
I am sure merenda comes from the Italian "merenda" which is the meal in the afternoon or around 11 in the morning in which you eat a slice of bread with Nutella...
@Lone Wolf We also have a lot of finetti in our supermarkets and mostly teens and smaller kids eat them, they're a good snack, especially in autumn and winter when the chocolate doesn't melt
I've heard that using a wet grinder makes everything veryyyy smooth, this episode reminded me of French guy Alex when he tried make homemade chocolates, he said that it made the chocolate very smooth, so if you want to make gourmet and smooth I would suggest that. Also I ABSOLUTELY ADORE YOUR VIDEOS!!!!
I liked nutella when I was little, but always thought it was too sweet (even as a kid). When I found out later that it was just as bad as eating a candy bar, I was completely turned off. I grew up being told Nutella was healthier than peanut butter. So, discovering that a company kept that kind of lie up for years just turned me off completely. I haven't eaten any since then. I am though definitely going to try the hazelnut brand you tasted in the video. Your expressions were wonderful. I'd love to make your homemade version, but I just recently bought a new food processor and I'm trying to take it easy on it. I'd like it to last longer than my other one. 😁 Thanks for the video! 💗
@@hiraunia In America it was said to be healthier than peanut butter because it used hazelnuts instead of peanuts and "supposedly" didn't have that much sugar in it. It was marketed this way from the very beginning and they never changed their claim to this outrageous lie. Just saying 🤷🏻♀️
I love nutella but you are correct, it's not the healthiest snack. Years ago they got sued specifically because of the "it's healthy" advertisment. I was on the claim as well and they paid out a lot. I don't think that they advertise it as a healthy snack any longer.
10:21 I can confirm the child labor part. My family in turkey owns a rather small farm that mainly focuses on hazelnut and to pick them everyone helps out. The father, mother and children some as young as 8. In summer with around 30C there sure are better activities but their family relies on that money and the companies barely pay anything so they can’t hire others to do the work for them.
Next time, caramelize the nuts before processing them, and make sure that you do not overheat chocolate when processing it. Throw in ice cubes instead of liquid water.
Made this with butter instead of coconut oil (didn't have any), and just relied on the friction from the food processor to melt the chocolate. AMAZING Totally worth doing. Texture was actually surprisingly smooth, super hazelnut forward, more chocolatey and less sweet than the real deal.
Will make this but will use my juicer that uses an auger 2 to 3 x's though and smooth we go. Then add the dry ingrediants pass though again hand mix the vanilla in. Divide into portions. 1 with coffee, another with chili, 3rd with both and the 4th without. Uum feel myself getting fatter all ready.
Its the nasty milk Powder. I always thought "whats this weird aftertaste" when drinking cows milk and Then I found out that there is blood and pus in it and I was like DAMN THATS IT WTF. And never drank milk Again. Plant milk Tastes so much better anyway. And Nutella is just cheap Palm oil and cheap milk Powder and cheap sugar. Its cocoa hazel flavored bullshit
You could buy hazelnut butter instead of processing the nuts yourself. Not sure how the costs compare but the ones I've used had next to no chunks left(as I prefer).
@@21air53 Don't know, I didn't make this(used the butter with something else). Someone says that a cup of shelled hazelnuts is 120g? Maybe less after toasting.
I'm a bit allergic to hazelnuts, like swollen lips after a chocolate bar with whole hazelnuts. The fact I can eat loads of nutella without any problems....nuff said I guess... Would love to try making this recipe but with a real amount of hazelnut I'm afraid it wouldn't end well.
Allergies can be caused by rather unstable compounds that will break down easily when cooked. I can eat well roasted hazelnuts but I'll get a good allergic reaction when they're raw. In the case of Nutella they're roasted for a long amount of time.
I have the swollen lips with chili. 😅 there are good protein sugar free chocolate spreads that are as good or even better than nutella. Trying to not lose control of my weight during corona era 🤣😭
I know what you mean by the "fake vanilla" flavour. I taste that in supermarket peanut butter. I always say "it tastes like bad ice cream, not peanut butter".
I remember when I was working at a small bakery I started making nut butter mixed with biscuits to eat with the amazing breads. Bourbon Cream & Hazelnut and Custard Cream & Almond worked the best. For me the key was using the pure oil of the actual nuts.
Andong: Says "Giandotti" showing the name writed on the packaging, on camera and having it under his nose all the time, also after pronouncing "gianduia" correctly Me, living in Piedmont, and whole Italy: *face-palm*
Since I developed a cocoa allergy a few years ago, I watched you eating spoonfuls of delicious chocolate with envy... Here in Spain we have the brand Nocilla, which is so good, I preferred it to Nutella because they have white chocolate spread too! Greetings from Barcelona, I'm a new subscriber and I love your channel!
Of all the allergies to get... my condolences. But the other poster's idea about hazelnuts and caramel sounds excellent. I'd add some really good vanilla to that. And milk. And coffee.
I tried that one in France. I agree with you that it is better. But they have 2 types.. I bought the one with more chocolate as a gift. I have found out that if you use just the right amount of cinnamon (the organic, expensive kind i.e. Sonnentor brand) my morning oatmeal tastes like chocolate!
as an Italian I have to correct your pronunciation of gianduiotti: ʤandʊ'jotto. I recommend the chocolate with the golden paper, the red one does not like at anyone ;) sorry for my bad english
inventor of nutella: * puts hazelnuts in because he doesn't have enough chocolate and hopefully nobody will mind the worse taste that much * youtube 2020: BETTER nutella because of MORE HAZELNUTS! lol
I'm italian, from Turin, Piedmont I grew up with Nutella, gianduiotti and very very High quality chocolate But i didn't think it was that big of a deal around the world I suggest you to go to Turin, in Via Roma, and try A.Giordano chocolate, It tastes like Heaven and it's the ferrero of modern days (before it became the industry It is today)
This video got me thinking of a pistaccio cream i had in florence that was out of this world. There it was inside a crossaint, but they use it as a spread too. Maybe an idea to make 🤔🤷♂️
I love that! I had it in Florence too. I made my own since I can't find it in Asia. Crema di pistacchi. It's easy to make. Sort of like this but pistachio and white chocolate instead.
The moment you talked about "you come for the story" I felt like there's something different about this channel, and quickly subscribed 😂 Lots of love to you my man !
For the gourmet version you could try using a conche. It is a type of food processor that grinds chocolate into a smoother paste by grinding it between 2 rocks. I think small ones are available but difficult to find. Edit: I saw Alex (french guy cooking) use one to make chocolate. He bought it from an Indian shop. And chefsteps used one to make pistachio butter. Which is similar to what Andong is doing here hazelnut butter basically.
You can get them (amongst other places) from the chocolate Alchemist (shop.chocolatealchemy.com/collections/equipment/products/alchemists-stone-chocolate-melanger-non-usa-models) Their often called Melanger's. I got this model myself and have been using it to make my own chocolate. Cant wait to try to figgure out a recipe to add hazlenut flavour to it :)
I attempted this, and it was surprisingly good. Word of advice, the peeling of the hazel nuts is very important and you might want to add more sugar if prefer a more Nutella like flavour.
Everyone Around Me: EVERYONE LOVES NUTELLA Me who can't have Lactose/Doesn't like the taste of it: Nah, it's gross. Everyone: WOW. What is WRONG with you!?
@@bnanaaasbrown9529 Nutella tastes like cheap waxy oil and white sugar. Your palate is the typical American one where so long as it tastes like sugary goo, you're over there orgasming all over yourself.
I suspect we’re more likely to find the ingredients to make our own chocolate-hazelnut spread than we are to find a ready-made one without lactose. The hardest one is obviously the lactose free milk chocolate, but I know it exists.
Andong, your channel is so underrated, it should have more subscribers. Keep up the great work, I know you'll hit 1 million in no time. Your content is great!
*Okay, I am eating my plain crackers RN with nutella spread, lol. I was curious how its made so I searched it, I found one video but (No talking) sad. Glad your video is recommended next.* ❤️
my name is andong. if you ever get a grindstone, its like a foodprossesor just with 2 big stones rolling instead of blades, try making the nuttella in it, you can get it as smooth as silk in that, the grindstone is aparently popular in the middle east sweetsmaking
