Christophe Adam’s Hazelnut Chocolate Spread (say goodbye to nutella)

2016-04-06
  • This Recipe
  • Cuisine : Italian Cuisine
  • Course : Dessert
  • Difficulty : Easy
  • Category : Course
  • Yield : Un bocal
  • Preparation Time : 15 Minutes
  • Readiness Time : 1 H
  • This Post
  • Chef : François
  • Category : Recipe
  • Comments : No Comment
  • Languages :  English  |   Français
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   La version Française se trouve ICI
A delicious spread from the great French pastry chef Christophe Adam 
Hazelnut Chocolat Spread

The Spreads and the Nutella, the good and the bad

Nutella has always been one of my favorites for an afternoon snack, but after looking at the nutrition facts I decided to make my own…
Hazelnut Chocolat SpreadChristophe Adam is a great pastry chef and a star in France. He’s best known for his eclairs but he also sells Spreads.
This is one of his recipes

Ingredients

Hazelnut Chocolat Spread 
½ Cup Sugar (120 grams)

1 Cup Hazelnuts (180 grams). Whole

⅓ Cup Milk Powder (40 grams)

2 Tablespoons Butter (27 grams)

1 oz Dark Chocolate (40 grams)

1 teaspoon Salt (3 grams)

1 Cup Gianduja (300 grams)

3 Tablespoons Cocoa Powder (20 grams)

 Additional (for adjustment)

3 oz Dark Chocolate (80 grams). Valrhona « Coeur de Guanaja »

Steps

Hazelnut Praliné

Start by making a caramel with the

Sugar

(½ Cup or 120 g)
Hazelnut Chocolat Spread
until it becomes amber
Hazelnut Chocolat Spread
Add in the

Hazelnuts

(1 Cup or 180 g) into the caramel
Hazelnut Chocolat Spread
Transfer onto a silicon mat
Hazelnut Chocolat Spread

Grinding

Once the caramel has cooled down and solidified, grind it in a powerful blender
Hazelnut Chocolat Spread
Then add into the blender:
– the

Milk Powder

(⅓ Cup or 40 g),
– the

Butter

(2 Tablespoons or 27 g),
– the

Dark Chocolate

(1 oz or 40 g) (de préférence « valrhona coeur de Guanaja« ),
– the

Salt

(1 teaspoon or 3 g),
– the

Gianduja

(1 Cup or 300 g), (see the recipe HERE),
– the

Cocoa Powder

(3 Tablespoons or 20 g)
Hazelnut Chocolat Spread
Hazelnut Chocolat SpreadGrind finely for about

5 minutes


Hazelnut Chocolat Spread

Adjusting…

I have to add 3 oz or 80 g of melted

Dark Chocolate

to reach to right consistency, but the quantity will depend on the consistency you want to reach.
Hazelnut Chocolat SpreadBe aware that the mix will always look liquid after grinding it and will harden in the fridge

Preservation

I keep the paste in the fridge, and then let it warm up

15 minutes

at room temperature before using it
Hazelnut Chocolat Spread
Hazelnut Chocolat Spreadafter

15 minutes

it can be spread on a french baguette !

The result and the pix





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½ Cup Sugar (120 g)

1 Cup Hazelnuts (180 g)

⅓ Cup Milk Powder (40 g)

2 Tablespoons Butter (27 g)

1 oz Dark Chocolate (40 g)

1 teaspoon Salt (3 g)

1 Cup Gianduja (300 g)

3 Tablespoons Cocoa Powder (20 g)

3 oz Dark Chocolate (80 g)

Total