Chocolate-hazelnut spread/paste

A homemade, far better Nutella

Published originally on my blog on 26 August 2016

I could say a lot of things about this spread. I could give you a myriad of reasons why you should make it. Do I really need to, though? Is there anyone in this world, except of course those who are allergic to nuts, who doesn’t want to eat this? Who doesn’t drool at the mere mention of chocolate-hazelnut paste?

I won’t say Nutella because this is not Nutella. Far from it; and I mean this in a good way. Nutella, as much as I like it, is not the best representation of a hazelnut spread. It only contains 13% hazelnuts and tonnes of sugar. I want the real thing. I want something that has the flavor, the texture of hazelnuts and chocolate, and I want real ingredients. Good quality ingredients.

What are those? Hazelnuts and almonds, milk and honey, sea salt, three types of chocolate. Best quality and not the cheap stuff. Believe me, it makes all the difference, and by omitting the sugar from the list of ingredients, you really get to taste the nuts and the chocolate, and it’s truly fantastic.

This spread is addictive, as much as the regular Nutella is, if not more, and the texture, for me, is far better. It may not have that super smooth texture of Nutella but it is airy, somewhat like a very dense mousse, it is slightly granular (which greatly depends on the power of your food processor) and it melts in the mouth, it doesn’t stick to it or to the back of your throat like Nutella does; you know the feeling. This one coats your tongue delicately and dissolves in the mouth, with those tiny granular nuts clinging just a little bit longer, giving you a glorious aftertaste of hazelnuts.

It’s not too dense when refrigerated and it’s perfectly spreadable; on your bread, your croissant, your cake. It’s soft and creamy and particularly fluffy because when you beat it in the food processor, a lot of air is incorporated into it which makes it mousse-like. You will notice that when you finish preparing it, it will be runny, something which shouldn’t worry you at all because firstly this means that you can easily sieve it if you want a completely smooth paste, and secondly because after a few hours in the fridge, it firms up to the ideal consistency.

I followed the recipe by monsieur Lebovitz who in turn adapted it from the book Encyclopédie du chocolat. I have to say, the first time I made this, I wasn’t quite sure the almonds really make a difference, but I love the slight hint of them in the background. It enhances the flavor profile of the spread. Or it could be because I love Greek chocolates so much. In case you don’t know, chocolate bars with whole or ground pieces of almonds are among the most popular and beloved chocolate bars in Greece.

The flavor of this paste is undeniably nutty and chocolaty without being too sweet. It has the full flavor of the chocolate and of the nuts that have been toasted in the oven for maximum flavor. The milk chocolate adds sweetness whereas the two dark chocolates with different cocoa percentages add depth of flavor and balance that sweetness, while the ever-so-slightly salty undertone enlivens the chocolate and intensifies its flavor even more.

Please tell me you’re gonna make this as soon as possible?!

Chocolate and hazelnut spread/paste (a homemade, far better Nutella)

Use the best quality chocolate you can afford, it makes a difference. Also, what really makes a difference is the freshness and quality of the nuts. (Read here some tips on how to store nuts properly).

The best way for me to enjoy this homemade Nutella is to spread it on my favorite dark, mutligrain bread and sprinkle it with sea salt flakes. Perfection! I have more ways to use it, in several recipes, one of which is perfect for when the weather is warm and which I will share with you soon.