We welcome all spreads with open arms here at the blog. And while we would usually focus on using raw ingredients to make fruity spreads, it’s always good to dish out a recipe a little bit different.
That’s why we decided upon sharing with you our very own recipe for a chocolate-hazelnut spread. We’ll “nut tella” you how good it is. This recipe is inspired by a recent trip made to Geneva; the home of Swiss chocolatey goodness. If you’ve never considered going here before then you’re missing out big time. The place is a culinary heaven, especially if you have a sweet tooth. I followed the guide from this site on the best chocolate shops in the city and even went on a Chocolate tour around town. I also attempted to make this for the first time in Geneva after buying some high quality chocolate product I was afraid might melt in my luggage on the way back home. I was staying at some self-catering apartments Geneva is well known for, so managed to make it in a real kitchen, rather than hobbled over a hot plate in a makeshift hotel room kitchenette.
Ready to make your own Swiss inspired spread? Here’s what you’ll need:
2 cups of hazelnuts
1 cup powdered sugar
1/2 cup of cocoa powder (try and get some really good stuff)
2 tbsps of Hazelnut (or 1 if you have hazelnut syrup)
1 tsp vanilla extract
1/4 tsp salt
Preheat oven to 190°c.
Spread hazelnuts on lined baking tray and cook for roughly 15 until they look dark brown.
Place them in a bowl to cool for a few minutes.
Take a bowl and place it over.
Shake the two bowls. The movement helps gets the skins off the hazelnuts.
Take your skinless nuts and put them in a blender.
Blend until smooth and you can see that the oil has come out. If you’re unsure hold the bowl under light to see the sheen from the oil.
Add in the sugar, cocoa powder, hazelnut oil, vanilla extract and salt.
Process until its completely blended (roughly 2 minutes).
The mixture will be ready when it has a very glossy finish.
Jar your spread and put it in the fridge.
The resulting spread should taste surprisingly fresher than a regular hazelnut spread. It should keep for roughly a month. And if you’re interested in making a spread that has a similar taste (but doesn’t even use chocolate) watch this video showing you how to make pistachio spread.