Tapioca Maltodextrin is SUPER easy to work with. You just have to understand a couple of main concepts to be successful at creating a powder and not turning it into goo.
I talk briefly about it in the beginning of this post and in full depth in my What is Maltodextrin & How to Use It post. Basically, you have to use it with something fat based that has no water in it. Examples: Peanut butter, Tahini, and Nutella!
I played around with the peanut butter before in this post. This time it was my beloved Nutella’s turn. I mean, who doesn’t love nutella?
The amount of maltodextrin you use should be 40% of how much nutella you use.
In my case I did 10g nutella, 4 g maltodextrin (I only wanted a small amount). Sometimes I find you can get away with adding less.
The rest is simple. Just put them in a processor and blend away.
Till you get the consistency you want. Some say to pass it thru a seive. I haven’t found this necessary.
Its also best to store the powder so it doesn’t dry it. I put mine in test tubes.
Classic flavor combo : nutella and bananas. More to come in another post.
One tube broke. There is beauty in destruction at times.
Sprinkle this on anything, or just carry it around and enjoy it like a pixie stick.