My Homemade Spread: Creamy, Chocolatey, and with the Great Taste of Roasted Hazelnuts, I Share My Secrets to Make It Perfectly in No Time!

Feb 3

For many of us, hazelnut spread is a Proustian madeleine, a part of our daily lives. I searched for the ideal spread for years, one that is environmentally friendly - without palm oil - made with organic and quality ingredients, and with a flavor close to the brand that rocked our childhood. The solution is simple: MAKE IT YOURSELF! With roasted organic hazelnuts, quality chocolate, very little or no added sugar, and very little fat. Made in just 15 minutes, you won’t be able to do without it! For this recipe, I used Guittard 31% milk chocolate.

Ingredients for 3 jars:

400 grams (2 cups + 2/3 cups) of whole organic hazelnuts
400 grams (2 cups + 1/4 cups) of milk chocolate for pastry
70 grams (1/2 cup) of icing sugar (optional)
60 grams (1/4 cups) of hazelnut oil or neutral oil (grape seed, sunflower, canola, etc.)

Equipment:

1 blender

Step 1: Roast the hazelnuts in the oven for 20 minutes at 150 degrees Celsius (300 degrees Fahrenheit)

Step 2: Melt the chocolate in a double boiler

Step 3: Blend the hazelnuts until you get a very fine powder. Add icing sugar and oil and blend until you get a very smooth paste.

Step 4: Add the melted chocolate and blend for an additional 30 seconds. Pour into airtight jars and keep at room temperature or in the refrigerator if you want the paste to be firmer. The paste will firm up over time. The refrigerator speeds up the process.

Enjoy your spread on toast, crêpes, or by the spoonful! The spread keeps very well for several weeks in a dry and cool place.