Nutella Chocolate Dust
Wednesday, May 23, 2012 at 7:21PM 
bailey's chocolate truffle cheesecake, raspberry sorbet and nutella dust
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"The sorbet was melting, the truffle cheesecake momentarily pushed to one side... all were distracted by the Nutella dust." the lone baker
A little bit of fun today with Nutella chocolate dust. Nutella chocolate dust is a touch of molecular gastronomy magic in the form of maltodextrin powder mixed with Nutella chocolate spread.
What I love about the Nutella dust (or dirt/sand) is the smile it brings to peoples faces when they taste it. The powder melts in your mouth and you have "Nutella".
You can do this with peanut butter too, just make sure it's the old fashioned natural kind of peanut butter that needs a mix to bring the oil/paste back together. Also works with any fat, such as cream based caramel dust or say a flavoured olive oil dust with steak etc.
Maltodextrin
Maltodextrin is starch derived from either corn, wheat or tapioca.
Maltodextrin comes in different grades;
Maltodextrin (DE18) this is one you will most likely see around, it's cost effective and available in many sizes including bulk amounts.
Tapioca Maltodextrin (N-Zorbit M) top of the range in quality and price. With a very low bulk density N-Zorbit M will give you a lighter and fluffier result than other Maltodextrins on the market.
Tapioca Maltodextrin (DE10) this one falls in-between the (D18) and (N-Zorbit M), one to consider when N-Zorbit M is out of your price range.
I used a tapioca derived Maltrodextrin (DE18) today to create the Nutella Chocolate Dust. Want to give it a try??
Ingredients
80g (2.8oz) Maltodextrin
120g (4.2oz) Nutella chocolate spread
formula from MolecularRecipes.com
Method
With a metal spoon mix the Nutella and Maltodextrin together in small bowl. Transfer mix to a blender and process for a few seconds, stop the blender and shake to make sure ingredients are evenly distributed (you can turn the blender off at the power point and scrape bottom of blender rather than "shaking" if preferred). Repeat a few seconds at a time until you have a fluffy Nutella chocolate dust. Pass through a fine seive for an even lighter result.
Storage
Stores in a sealed air tight container until ready to use. The dust darkens a little on storage (see top photo) to bring it back to a lighter colour re-sift.
The dust dissolves with moisture so add it to your plated dessert at the last minute or serve in small seperate bowls to sprinkle over sundaes etc. All my guests took home a small container of Nutella chocolate dust.
Happy Baking :)
Stockists: Where to get maltodextrin....
in Australia DE18, DE10, and N-Zorbit M all available from The Melbourne Food Ingredient Depot
also in Australia tapioca maltodextrin and N-Zorbit M also available from The Red Spoon Company
Elsewhere... Amazon has the N-Zorbit and searching maltodextrin whilst there will give you a range of types and sizes
Love your choc hazelnut, then how about Baci ice-cream... recipe here
Reader Comments (2)
Looks so interesting!! Yummy!
Thank you Faithy :)