What caused smooth homemade nutella to become grainy in refrigerator?
I blended toasted hazelnuts in a vitamix until they were a butter, added melted chocolate, then added coconut oil to increase smoothness. Here are the amounts:
450 grams hazelnuts (unsalted, raw or roasted)
160 grams chocolate
50 grams coconut oil
Once it was blended, the texture was very smooth and silky.
After a day or two in the refrigerator, the nutella had become grainy.
When you taste it the graininess subsides as it melts in your mouth. This leads me to believe that the graininess is caused by hardened bits of oil, probably the coconut oil.
How can I further emulsify the ingredients to avoid this?
Best Answer
You're right, it's the coconut oil. Notice how shiny the batch was fresh? That's the oil separating. It would need constant stirring while cooling to keep droplets from forming. Steady cooling - I got that graininess in ice cream once by freezing too quickly from room temp.
Got an ice cream churner around to try with just fridge temp?
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Quick Answer about "What caused smooth homemade nutella to become grainy in refrigerator?"
The spread is a bit grainy because of the hazelnuts - that's how it should be. It would be soft at this point, but it will set once chilled. Pour mixture into a jar and keep in the fridge. Try not to eat it all at once!How do you make Nutella smooth again?
When kept in the fridge, the chilly temperature will cause the product to harden so the texture is no longer spreadable. Once Nutella is kept in the fridge, you shouldn't return it to the pantry anymore. Doing so could cause the product to go bad much more quickly.Should you refrigerate homemade Nutella?
Show activity on this post. If you touch the spots and they are dry and do not melt, it's sugar bloom. If they taste like sugar, it's a good indication, too. I would not recommend eating it, because after this time the fat is likely rancid.EAT | The Creamiest Homemade NUTELLA
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