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Hazelnut Chocolate Spread

Hazelnut Chocolate Spread 24.000

Deb Lindsey for The Washington Post

Jun 4, 2014

Pastry chef Alex Levin's recipe brings the flavor of the hazelnuts to the foreground.

Use as a sandwich spread (try it with sliced strawberries or bananas). Levin suggests melting some in the microwave and serving it over vanilla gelato as a more interesting alternative to hot fudge sauce.

Make Ahead: The spread needs to be refrigerated for 1 hour before serving. It can be refrigerated for up to 1 week.


Servings:
24

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 24 servings; makes 3 cups

Ingredients
  • 1 1/4 cups (about 6 ounces) skinned hazelnuts (see NOTE)
  • 6 ounces dark chocolate, such as Valrhona Manjari 64 percent, broken into pieces
  • 5 ounces milk chocolate, such as Valrhona Jivara 40 percent, broken into pieces
  • 1 cup whole milk
  • 2/3 cup nonfat powdered milk
  • 2 1/2 tablespoons honey
  • Pinch kosher salt

Directions

Preheat the oven to 350 degrees. Spread the hazelnuts on a rimmed baking sheet. Toast until golden brown, about 10 minutes.

While the nuts are still hot, transfer them to a food processor. Grind until they turn into a paste, about 5 minutes. (You might need to stop and scrape down the sides of the work bowl a few times.)

Heat a couple inches of water in a saucepan over medium heat. Combine the chocolate in a heatproof bowl; place over the saucepan to melt the chocolate. Stir to make sure it has completely melted. Remove from the heat.

Combine the whole milk, powdered milk, honey and salt in a medium saucepan over medium heat, whisking until well incorporated and warmed through.

Add the melted chocolate to the pureed hazelnuts in the food processor. Pulse to incorporate, then add the milk mixture. Pulse to form a homogenous spread.

Transfer to a container with a tight-fitting lid. Refrigerate for at least 1 hour, until the spread firms up, before using.

VARIATION: Once this spread cools, its texture is similar to that of Nutella. For a looser version, add more milk (up to twice as much). For a sweeter version, add more honey.

NOTE: To skin the hazelnuts, bring 3 cups of water to a boil in a large saucepan over medium-high heat. Add 3 tablespoons of baking soda. Add the hazelnuts and cook for 2 minutes. Meanwhile, prepare a bowl of ice and water. After 2 minutes, remove one nut and drop it into the ice water. If the skin can be easily removed, drain the nuts and add them all to the ice water. If not, test one nut every minute until the skin comes off easily. Preheat the oven to its lowest setting. Slip off and discard the hazelnut skins, then dry the nuts and spread them in a single layer on a rimmed baking sheet. Warm in the oven until they’re completely dry, which could take 15 to 60 minutes.

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Recipe Source

Adapted from Alex Levin, pastry chef at Osteria Morini in Southeast Washington.

Tested by Jim Webster.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per 2-tablespoon serving: 140


% Daily Values*

Total Fat: 10g 15%

Saturated Fat: 4g 20%

Cholesterol: 0mg 0%

Sodium: 40mg 2%

Total Carbohydrates: 12g 4%

Dietary Fiber: 1g 4%

Sugar: 10g

Protein: 4g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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