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

2016-04-06

   La version Française se trouve ICI
A delicious spread from the great French pastry chef Christophe Adam 

Don't forget to share your photos once you tried this recipe! HERE 








About this recipe

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 Spread


 

I show you here a delicious hazelnut spread recipe !

Hazelnut Chocolat Spread


 

Hazelnut Chocolat Spread


 

Hazelnut Chocolat Spread


 
Hazelnut Chocolat Spread

Source of the recipe

This recipe was realized by Christophe Adam himself in a TV show, on a French broadcast channel (channel 'La 5' )

 

Modifications to the original recipe

I modified only a few things...
  • I divided the quantities by 3

Hazelnut Chocolat Spread


 

Ingredients

Hazelnut Chocolat Spread

For 800 g (1 ¾lbs ) of Spread

 
⅔ Cup Sugar (160 grams)

1 ½ Cup Hazelnuts (240 grams). Whole

⅓ Cup Powdered Milk (40 grams)

2 Tablespoons Butter (27 grams)

1 oz Dark Chocolate (40 grams)

½ 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"

 

For 600 g (1 lbs 5 oz ) of Spread

 
½ Cup Sugar (120 grams)

1 Cup Hazelnuts (180 grams). Whole

4 Tablespoons Powdered Milk (30 grams)

1 Tablespoon Butter (20.2 grams)

1 oz Dark Chocolate (30 grams)

½ teaspoon Salt (2.2 grams)

⅔ Cup Gianduja (225 grams)

2 Tablespoons Cocoa Powder (15 grams)

 Additional (for adjustment)

2 oz Dark Chocolate (60 grams). Valrhona "Coeur de Guanaja"

 

For 400 g (1 lbs 14 oz ) of Spread

 
⅓ Cup Sugar (80 grams)

⅔ Cup Hazelnuts (120 grams). Whole

3 Tablespoons Powdered Milk (20 grams)

2 teaspoons Butter (13.5 grams)

0.7 oz Dark Chocolate (20 grams)

½ teaspoon Salt (1.5 grams)

½ Cup Gianduja (150 grams)

1 Tablespoon Cocoa Powder (10 grams)

 Additional (for adjustment)

1 oz Dark Chocolate (40 grams). Valrhona "Coeur de Guanaja"

 

You will need...

Steps

The Hazelnut Praliné

1. Start by making a caramel with the

Sugar

(⅔ Cup or 160 g)

2. until it becomes amber
Hazelnut Chocolat SpreadHazelnut Chocolat Spread

3. Add in the

Hazelnuts

(1 ½ Cup or 240 g) into the caramel and cook briefly

4. Transfer onto a silicon mat
Hazelnut Chocolat SpreadHazelnut Chocolat Spread

5. Once the caramel has cooled down and solidified, grind it in a powerful blender
Hazelnut Chocolat SpreadHazelnut Chocolat Spread

Rest of ingredients

6. Then add into the Food Processor (with chopping blades) (sometimes called 'robot coupe'): the

Powdered Milk

(⅓ Cup or 40 g), the

Butter

(2 Tablespoons or 27 g), the

Dark Chocolate

( 1 oz or 40 g), the

Salt

(½ teaspoon or 3 g), the

Gianduja

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

Cocoa Powder

(3 Tablespoons or 20 g)

7. Grind finely for about

5 minutes

Hazelnut Chocolat SpreadHazelnut Chocolat Spread

Adjusting...

8. 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.

9. Be aware that the mix will always look liquid after grinding it and will harden in the fridge
Hazelnut Chocolat SpreadHazelnut Chocolat Spread


Result

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

15 minutes

minimum at room temperature before using it

Hazelnut Chocolat Spread


 

after

15 minutes

it's ready to be spread on a french baguette (or a Crêpe) !

Hazelnut Chocolat Spread


 

The result and the pix






Share Your Photos



Don't forget to share your photos once you tried this recipe!
Click HERE 

Comments for This Recipe

2 Comments
  1. On Sunday April 1, 2018
    Zak wrote:
    How long can it be stored in the fridge?
  2. On Sunday April 1, 2018
    Probably 2 weeks, maybe more

Post a Comment













  



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What to cook with...

5 spice powder

, Almond extract, Almond paste, Almond powder, Almonds,

Apricot

, Avocado,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

, Chili pepper,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Cream

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon juice

,

Lemon zests

,

Lime

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

, Mushrooms,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

,

Paprika

,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Peaches

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Poached eggs

,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

, Saffron,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Shortcrust Pastry, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

,

Sweetened condensed milk

,

Syrup

,

Tempered chocolate

, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

,

Velvet spray

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



⅔ Cup Sugar (160 g)

1 ½ Cup Hazelnuts (240 g)

⅓ Cup Powdered Milk (40 g)

2 Tablespoons Butter (27 g)

1 oz Dark Chocolate (40 g)

½ teaspoon Salt (3 g)

1 Cup Gianduja (300 g)

3 Tablespoons Cocoa Powder (20 g)

3 oz Dark Chocolate (80 g)