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Christophe Adam’s Hazelnut Chocolate Spread (say goodbye to nutella)
2016-04-06
- This Recipe
- Chef: Christophe Adam
- 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
- Posted on: Wednesday April 6, 2016
- Comments : 2 Comments
-
Languages :
English | 
Français
- Ingredients
- Chocolate, Gianduja, Hazelnuts, Milk powder,
La version Française se trouve ICI |
A delicious spread from the great French pastry chef Christophe Adam |
PrintAbout this recipeNutella has always been one of my favorites for an afternoon snack, but after looking at the nutrition facts I decided to make my own... |
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I show you here a delicious hazelnut spread recipe ! |
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 | Source of the recipeThis recipe was realized by Christophe Adam himself in a TV show, on a French broadcast channel (channel 'La 5' ) |
Modifications to the original recipeI modified only a few things...
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Ingredients
 | For 800 g (1 ¾lbs ) of Spread⅔ Cup Sugar (160 grams)1 ½ Cup Hazelnuts (240 grams). Whole⅓ Cup Milk Powder (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 Spread½ Cup Sugar (120 grams)1 Cup Hazelnuts (180 grams). Whole4 Tablespoons Milk Powder (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 Spread⅓ Cup Sugar (80 grams)⅔ Cup Hazelnuts (120 grams). Whole3 Tablespoons Milk Powder (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
2. until it becomes amber
Sugar
(⅔ Cup or 160 g)2. until it becomes amber
3. Add in the
4. Transfer onto a silicon mat
Hazelnuts
(1 ½ Cup or 240 g) into the caramel and cook briefly4. Transfer onto a silicon mat
5. Once the caramel has cooled down and solidified, grind it in a powerful blender
Rest of ingredients |
6. Then add into the Food Processor (with chopping blades) (sometimes called 'robot coupe'): the
7. Grind finely for about
Milk Powder
(⅓ Cup or 40 g), theButter
(2 Tablespoons or 27 g), theDark Chocolate
( 1 oz or 40 g), theSalt
(½ teaspoon or 3 g), theGianduja
(1 Cup or 300 g), (see the recipe HERE), theCocoa Powder
(3 Tablespoons or 20 g)7. Grind finely for about
5 minutes
Adjusting... |
8. I have to add 3 oz or 80 g of melted
9. Be aware that the mix will always look liquid after grinding it and will harden in the fridge
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
Result I keep the paste in the fridge, and then let it warm up 15 minutes minimum at room temperature before using it |
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after 15 minutes it's ready to be spread on a french baguette (or a Crêpe) ! |
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The result and the pix
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Cooking with the same ingredients ?
What else to cook with Chocolate |
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What else to cook with Hazelnuts |
What else to cook with Milk powder |
Recipes...
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Pierre Hermé’s Vanilla Crème Brûlée
Pierre Hermé’s Chocolate Sorbet
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French Chocolate Mousse Recipe
⅔ Cup Sugar (160 g)
1 ½ Cup Hazelnuts (240 g)
⅓ Cup Milk Powder (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)
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