Last week, I decided to make my own Chocolate Hazelnut Spread and got hooked ever since!

Early 2016, I decided to lower my processed food (e.g. Nutella) consumption, which pushed me to search for different hazelnut chocolate spread recipes. My preferred taste combo: less cream & butter, and more chocolate. Note that the dosage hazelnut-chocolate can be changed depending on your taste.

The spread lasts 4 weeks in the fridge, just remove ahead of time to let the spread soften.

Ingredients for 100g:
1 cup Skinned Hazelnut
2 tbs Cream
2 tbs Unsalted Butter
2 tbs Sugar
100g Milk Chocolate
100g Dark Chocolate
1/4 tsp Sea Salt

1. Preheat oven to 180°C (about 350°F);
2. Spread out the hazelnuts on a baking sheet and roast for 10 minutes until deep brown color. Make sure to shake them for even toasting and let them cool;
3. Grind the hazelnuts and sugar in a food processor until smoothed, it should take 1 minute for a buttery effect;
4. Melt the chocolate over a saucepan of simmering water; or just put them in the microwave for 15 seconds;
5. Stir in butter until completely smoothed and whisk in the cream and sea salt;
6. Add the hazelnut spread in 2 batches and taste in between to make sure you get the desired dosage.

Pancakes & toasted breads have a new best friend 🙂
Enjoy!

The Urban Apron