Ultimate Hazelnut Chocolate Spread Recipe – Easy Homemade Guide

Last Updated on 4 months by Neha Deshmukh

Ultimate Hazelnut Chocolate Spread Recipe – Easy Homemade Guide

Hey everyone! If you’re anything like me, you have a serious weakness for that dreamy hazelnut chocolate spread we all know and love. But honestly? The store-bought versions can be so full of stuff you don’t need. So, I decided to crack the code and create my own – and it’s honestly the best thing ever. This recipe is surprisingly easy, and the taste? Out of this world. Let’s get started!

Why You’ll Love This Recipe

This homemade hazelnut chocolate spread is a game-changer. It’s richer, smoother, and tastes incredibly fresh. Plus, you control exactly what goes into it! It’s perfect slathered on toast, stirred into yogurt, or even enjoyed straight from the jar (no judgement here!). Honestly, once you make this, you’ll never go back to the store-bought stuff.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 125 gm hazelnuts
• 50 gm cooking chocolate (72%)
• 20 gm butter
• 0.25 cup brown sugar
• 1 tbsp cocoa powder
• 0.25 tsp salt

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Hazelnuts: Choosing & Roasting for Optimal Flavor

Good quality hazelnuts are key. Look for ones that feel heavy for their size. Roasting them brings out their natural oils and makes them super fragrant. We’ll roast them in the oven for about 25 minutes at 150°C (300°F).

Chocolate: The Importance of Quality & Percentage

I prefer using 72% cooking chocolate for a lovely balance of sweetness and bitterness. But feel free to experiment! A higher percentage will give you a darker, more intense flavour.

Butter: Salted vs. Unsalted – Which to Use?

I usually use salted butter because I like the little bit of saltiness it adds. If you’re using unsalted, you might want to add a tiny pinch more salt to the recipe.

Brown Sugar: Deepening the Flavor Profile

Brown sugar adds a lovely molasses-like flavour that complements the chocolate and hazelnuts beautifully. You can use light or dark brown sugar, depending on how intense you want the flavour to be.

Cocoa Powder: Dutch-Processed vs. Natural

Either Dutch-processed or natural cocoa powder will work. Dutch-processed cocoa has a smoother, less acidic flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 150°C (300°F). Spread those 125 gm of hazelnuts evenly on a baking tray and roast for 25 minutes. The kitchen will start to smell amazing, I promise!
2. Once roasted, transfer the hazelnuts to a clean kitchen towel. Rub them vigorously to remove as much of the skins as possible – it’s a little messy, but worth it! Then, let them cool completely.
3. Now, let’s melt the chocolate and butter. I like to use a double boiler for this, but you can also do it in the microwave in 30-second intervals, stirring in between. Allow the mixture to cool to room temperature.
4. Time for the food processor! Add the skinned hazelnuts and process until they form a smooth, creamy paste. This takes about 5-7 minutes, and you might need to scrape down the sides a few times. Be patient – it will come together!
5. Add the cooled melted chocolate mixture, 0.25 cup of brown sugar, 1 tbsp of cocoa powder, and 0.25 tsp of salt to the processor. Blend until everything is silky and well-combined.
6. If you prefer a thinner consistency, gradually add melted butter or coconut oil while blending. Just a teaspoon at a time until you reach your desired texture.
7. Finally, transfer the spread to an airtight jar. Refrigerate for at least an hour to let it firm up, and then… enjoy! It will keep in the refrigerator for up to two weeks.

Expert Tips

Here are a few things I’ve learned along the way:

Achieving the Perfect Smooth Consistency

The key is patience! Keep processing those hazelnuts until they really break down into a smooth paste.

Preventing the Spread from Seizing

Make sure your chocolate mixture is cooled to room temperature before adding it to the hazelnuts. Adding hot chocolate can cause the mixture to seize up.

Roasting Hazelnuts to Perfection

Keep a close eye on the hazelnuts while they’re roasting. You want them to be golden brown and fragrant, but not burnt.

Variations

Want to get creative? Here are a few ideas:

Vegan Hazelnut Chocolate Spread

Simply use vegan chocolate and vegan butter! Coconut oil works beautifully for a thinner consistency. My friend, Priya, swears by this version.

Gluten-Free Adaptation (Naturally Gluten-Free)

Good news! This recipe is naturally gluten-free. Just double-check that your chocolate is certified gluten-free if you have a severe allergy.

Spice Level: Adding a Hint of Cinnamon or Chili

A pinch of cinnamon or a tiny dash of chili powder can add a lovely warmth and complexity to the spread.

Festival Adaptations: Gifting Ideas for Diwali or Christmas

Package this spread in pretty jars and tie with a ribbon for a thoughtful homemade gift! It’s always a hit during Diwali and Christmas.

Serving Suggestions

This spread is incredibly versatile! Here are a few of my favourite ways to enjoy it:

• Spread on toast or bagels
• Stirred into yogurt or oatmeal
• Dipped with fruit (strawberries and bananas are amazing!)
• Used as a filling for crepes or pancakes
• Straight from the jar (guilty!)

Storage Instructions

Store the hazelnut chocolate spread in an airtight jar in the refrigerator for up to two weeks. It may harden slightly in the fridge, but it will soften up at room temperature.

FAQs

How do I know when the hazelnuts are perfectly roasted?

They should be golden brown, fragrant, and the skins should slip off easily.

Can I use other nuts besides hazelnuts?

You can! Almonds or walnuts would also be delicious, but the flavour will be different, of course.

What if my chocolate seizes while melting?

Add a teaspoon of vegetable oil or coconut oil and stir gently. This should help to loosen it up.

How long does this spread really last in the refrigerator?

Up to two weeks, but honestly, it probably won’t last that long!

Can I make this hazelnut spread in a blender instead of a food processor?

A food processor is ideal for getting that super smooth consistency, but a high-powered blender can work. You might need to stop and scrape down the sides more frequently.

Enjoy making (and eating!) this incredible hazelnut chocolate spread. Let me know how it turns out in the comments below!