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Cuisine d'Aubéry
The food blog of FX
Dessert

https://www.cuisinedaubery.com/recipe/hazelnut-chocolate-spread/

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

A recipe by Christophe Adam Wednesday April 6, 2016
2 comments Share:
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 4.9
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A delicious spread from the great French pastry chef Christophe Adam

FX (François-xavier)

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...

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

I show you here a delicious hazelnut spread recipe !

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

Source of the recipe

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

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

Modifications to the original recipe

I modified only a few things...

● I divided the quantities by 3

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

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

Print Recipe, with photos Print Recipe, no photos
Chef: Christophe Adam Preparation Time: 15 Minutes Ready in: 1 H Yield: Un bocal Skill: Easy Level Cuisine: Italian Cuisine Courses: Dessert, 
Chocolate Gianduja Hazelnuts Milk powder
 4.9
Ingredients
  • 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...
    Cast Iron Shallow Casserole Le Creuset
    Saute Pan Scanpan
    Silicone Baking Mat
    Silicone Baking Mat with Edges
    KitchenAid Food Processor
    Food Processor Cuisinart
    Steps


    The Hazelnut Praliné

    1. Start by making a caramel with the Sugar (⅔ Cup or 160 g)

    2. until it becomes amber

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

    Cast Iron Shallow Casserole Le CreusetSaute Pan Scanpan

    3. Add in the Hazelnuts (1 ½ Cup or 240 g) into the caramel and cook briefly

    4. Transfer onto a silicon mat

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

    Silicone Baking MatSilicone Baking Mat with Edges

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

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

    KitchenAid Food ProcessorFood Processor Cuisinart


    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

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

    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

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

    I keep the paste in the fridge, and then let it warm up 15 minutes minimum at room temperature before using it

    after 15 minutes it's ready to be spread on a french baguette (or a Crêpe) !

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Chocolate Gianduja Hazelnuts Milk powder
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    2 comments

    Zak Sunday April 1, 2018

    How long can it be stored in the fridge?

    FX (François-xavier) Sunday April 1, 2018

    Probably 2 weeks, maybe more

     

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    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
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