How long can homemade Nutella stay at room temp?
It has cream in it, so I want to make sure I'm careful. Especially since I'm gifting it!
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It has cream in it, so I want to make sure I'm careful. Especially since I'm gifting it!
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One might assume Bon Appétit is aware of the liabilities presented when publishing a recipe but one cannot assume, at least not safely, that a cook, unaware of the issues involved, would always follow the recipe verbatim. "Oh that's too sweet for me, I'll just leave out the sugar." [Buzz!] I didn't have any heavy cream so I just used… [Buzz!] I ran out of chocolate so… [Buzz!]
The recipe on Bon Appétit's Web site appears to be safe as published. Note the admonition to "keep chilled". Note, too, there are other issues in play here, e.g. spoilage bacteria and oxidation. The cream is far from sterile and has little to preserve it. Anyone know how quickly emulsified hazelnuts turn rancid at room temperature?
If it has a water activity level (aW) higher than 8.5 or a pH above 4.6, it falls under the category of Potentially Hazardous Food and requires continuous refrigeration to prevent bacterial growth. Foods with cream are automatically suspect; not because of the dairy but because of the water content. This is a case where you should use a tested recipe.
The recipe I invented and never wrote down was hazelnuts blitzed with melted chocolate and condensed milk. Something like that might keep a lot longer!