The Hazelnut Chocolate Spread of Chef Adam (say goodbye to nutella)

  • 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
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  • 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


Hazelnut Chocolat Spread 
⅓ Cup Milk Powder (40 grams)

2 Tablespoons Butter (27 grams)

4 Tablespoons Dark Chocolate (40 grams)

1 teaspoon Salt (3 grams)

1 Cup Gianduja (300 grams)

3 Tablespoons Cocoa Powder (20 grams)

 Hazelnut Praliné:

1 Cup Hazelnuts (180 grams)

½ Cup Sugar (120 grams)

 Additional (for adjustment)

½ Cup Dark Chocolate (80 grams). Valrhona « Coeur de Guanaja »


Hazelnut Praliné

Start by making a caramel with the sugar
Hazelnut Chocolat Spread
until it becomes amber
Hazelnut Chocolat Spread
Pour the Hazelnuts into the caramel
Hazelnut Chocolat Spread
Transfer onto a silicon mat
Hazelnut Chocolat Spread


Once the caramel has cooled down, grind it in a powerful blender
Hazelnut Chocolat Spread
Then add into the blender:
– the milk powder,
– the butter,
– the dark chocolate (« valrhona coeur de Guanaja« ),
– the salt,
– the Gianduja, (see the recipe HERE),
– the powdered chocolate
Hazelnut Chocolat Spread
Hazelnut Chocolat SpreadGrind finely for about

5 minutes

Hazelnut Chocolat Spread


I have to add 80 grams of melted 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


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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