by: Max M Rasmussen

Kvalitella - Because it rhymes with homemade Nutella

A bowl of Kvalitella - Max M Rasmussen
Video Recipe - My own recipe for a sweet hazel-nutty-chocolate'y spread. I don't think I have to tell you what it can be used for ...


  • 150 g (6 oz) hazelnuts (or 200 g nougat)
  • 2 dl (1 cup) icing sugar
  • 175 g (6 oz) butter
  • 4 tbsp cocoa powder


Roast the nuts at 200ºC (400ºF) for about 5 minutes.

When they are golden and the shell cracks, they are enough.

Remove the shells by rolling the nuts between your fingers.

Put the nuts in a food processor, blender or a coffee grinder and grind them finely.

Add the rest of the ingredients.

Blend to a very uniform consistency. It is important that it is ground long enough that you cannot feel any sugar crystals left.


Roasting the nuts is both to provide a deeper flavor and to make it easy to get the bitter shell of the nuts.

If you don't have a food processor, it is easiest to just use nougat. A little trick is to also use 50 g (1-2 oz) of roasted hazelnuts that you chop finely with a knife and put in. It is delicious with a few coarse crunchy pieces in a homemade "kvalitella". Then you can just mix it all together with a mixer.

If possible, it's a very good idea to chop the nuts in a small food processor or in a coffee grinder. The grinder can be cleaned of the nut flavour by grinding a portion of uncooked rice afterwards. The finer the nuts are ground, the more prominent the nutty flavor.

In the video I use my smallest food processor for the nuts. I would rather have used my coffee grinder / coffee blender but unfortunately it is not transparent. So consideer it a little movie trick:-S

If you follow the recipe and you do not think it's soft enough when you take it out of the fridge, then add 1-2 tbsp oil in next time. It should be grape seed, corn or any other kind of oil with as little taste as possible. The consistency dependents on how much the nuts are blended. If it is blended well enough the nuts will secrete their own oil.

by: Anonymous

Can I substitueer the icing sugar with xilitol or stevia.


Ps.can you Plessers check mail and reet my password!