Chocolate-Hazelnut Cake with Nutella Powder

For the cake, I took a recipe from Epicurious and I served it with nutella powder and Frangelico caviar. I want to concentrate on the Nutella powder here. For my first try, I used 80g of nutella with 20g of tapioca maltodextrin, buzzing the ingredients together in my mini food processor until the mixture had the consistency of soil. (The recipe called for 3 parts tapioca maltodextrin to 4 parts nutella, which is quite a different ratio.) It's super-awesome, because it's a light, airy powder but turns into sticky, gooey nutella in your mouth. Like magic! There was some nutella still stuck to the walls of the processor (next time I'll add the tapioca maltodextrin to the bowl before the nutella...), so I scraped that down and added a couple more big spoonfuls of tapioca maltodextrin to the bowl. After combining, I sifted through a relatively fine strainer and had a more sand-like texture.

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