Hazelnut and cocoa spreadable cream

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Hazelnut and cocoa spread…

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Hazelnut and cocoa spreadable cream

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Difficulty: easy

Time: 15 minutes (plus roasting time about 20 min)

Quantity: about 750 g

Category: Sauces and spreads

Ingredients

500 g peeled hazelnuts
85 g brown sugar*
65 g granulated sugar*
33 g bitter cocoa powder
100 g dark chocolate 50%

Spreadable

Looking for a spreadable cream to replace Nutella? This is a plant-based version, meaning it's free of milk and other animal-based ingredients. However, the main ingredients are the same, as it's a spread made with hazelnuts, cocoa, and sugar.

The world of spreads is endless, you can use different fats, saturated or unsaturated, different types of sugar, or even omit it altogether, use cocoa or chocolate, different types of dried fruit or freeze-dried fresh fruit, etc

You can really play with a thousand different ingredients. Today we'll look at the classic version, but clicking here You can also find a caramelized version, a spreadable version with hazelnut and chocolate praline, a real treat.

Trial these brioche filled with this spreadable cream.

Procedure

Preheat the fan oven to 160˚C.

Prepare a baking sheet with parchment paper or a silicone mat.

Pour over the hazelnuts.

Toast for about 20 minutes.

Transfer the hazelnuts to a powerful food processor. Blend at maximum power.

Now it will take several minutes to get to the final result.

First of all the hazelnuts will be chopped into a coarse powder.

Then a paste will begin to form, the paste now is still thick and rough, it is not ready, you need to continue blending to release all the oil contained in the hazelnuts.

When the mixture is semi-fluid, it's ready. Now add the other ingredients, namely the sugar and cocoa.

Then continue blending at maximum power so as to break up all the sugar grains.

Then add the roughly chopped chocolate. Since the hazelnuts were warm (after toasting) and since blending heats the mixture, there's no need to melt the chocolate; it will melt naturally from the heat of the mixture, and blending will still combine well.

Then continue blending until everything is well combined and you obtain a nice, smooth spreadable cream.

Then transfer it into glass jars.

Storage

Store in a closed container for several months away from light and heat sources, until the fat goes rancid or the hazelnuts used have expired.

If the fat separates and you see a layer of oil on the surface, just blend again; this isn't a problem, it's completely normal.

If stored in the refrigerator, it will become more solid and spreadable as the chocolate solidifies, while if stored at room temperature it remains fluid (especially if the room temperature is high; during the winter it could solidify a little even at room temperature).

Advice

*Because brown sugar is very coarse, it's necessary to blend it thoroughly with a powerful blender so you don't feel the sugar grains when you eat the spread. Alternatively, you can use powdered sugar to ensure a smoother result even with a less powerful blender.

You can also use peeled hazelnuts, keep them peeled or toast them and then peel them, here I'll explain how.

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