Healthy Food

House of Hazelnut Hazelnut Spread 🌰

Today, I’m posting you a homemade spread recipe that I made last weekend. It was the second time I had made my spread. The first time, I did not have enough dark chocolate so the nutty taste was really too pronounced. This recipe is still ideal for lovers of hazelnuts because we feel a lot of taste. Personally, I love it! Of course, you can adapt your recipe by reducing the amount of hazelnuts to have a more pronounced chocolate taste 😉 House Spread It’s easy to make your own spread. And the advantage is that we know exactly what we put in it. I found on the site a recipe spread that used a nice technique to achieve it. Pour the boiling cream over the chocolate and hazelnuts and let everything rest. The result is not bad at all! I did not use powdered sugar or liquid cream for this recipe. Neither the same doses of hazelnuts and chocolate. For my version of this recipe for homemade spread, I wanted to avoid the refined sugar to the maximum by contenting myself with the sugar present in dark chocolate (here 70%) and adding agave syrup . I chose liquid soy cream instead of cream or traditional milk. You can also use vegetable milk! For the rest, we only need grilled hazelnuts and oil (here I chose sunflower oil). Easy as pie ! And to preserve it? When you make your homemade dough, you do not use preservatives. To preserve your spread, simply hold it in a jam jar. You can keep it in the cupboard or in the fridge for several weeks ( there are two schools for the spread, do not enter the debate! ) It is normal that the dough eventually harden, just mix well regularly. And little trick: at home, we place the pot above the radiator for the dough to soften 🙂 Or simply pass your spread in the microwave a few seconds before tasting! Go on to the recipe for this homemade spread! A homemade spread for hazelnut lovers! g de noisettes à torréfier ou noisettes déjà grillées (ou poudre de noisettes, exemple de Jean Hervé) 150 g hazelnuts to roast or hazelnuts already toasted (or hazelnut powder, example of Jean Hervé) g de chocolat noir pâtissier 70% (je le trouve chez Biocoop marque Kaoka) 200 g of 70% dark chocolate pastry (I find it at Biocoop brand Kaoka) g de sirop d’agave 40 g of agave syrup cl de crème de soja (ou lait végétal selon votre préférence) 25 cl of soy cream (or vegetable milk according to your preference) cas d’huile de tournesol vierge bio (ici achetée chez Biocoop de la marque Bio Planète) 2 cases of organic sunflower oil (here purchased from Biocoop Bio Planet brand) If you have unroasted hazelnuts, start by spreading parchment paper on the plate of your oven. Roast for about 15 minutes and let cool. Rub them with a cloth to remove the skin. For my part, the first time, I followed this procedure. The second time, I bought some roasted hazelnuts (which already have the skin removed) so I did not roast them. You can also buy hazelnut powder in organic store (example Jean Hervé) Once the hazelnuts are ready, pass them through the mixer until you obtain a pasty substance. The oil contained in the hazelnuts makes it possible to obtain this paste. It must mix well at least 4-5min at high power. If the result is not optimal according to you, you can always remix your dough once finished. Place the dough in a bowl. Then mix the dark chocolate. Add it to the salad bowl. In a saucepan, boil the cream and add the agave syrup. Mix well. Once it’s boiling remove from heat and cover the chocolate and hazelnut paste. Mix well and cover with a lid, leave for 5 minutes. Mix again and add 2 cases of sunflower oil. Mix well. If you wish, you can remix the spread to obtain even more smooth dough. Personally, I did it with the blender diving. Pour the paste into your jars. You can keep cool or in a closet for several weeks, if you do not eat everything quickly 🙂 Do not hesitate to heat the dough for a few seconds in the microwave before eating because it will necessarily harden in the jar. For info, you can find my recipes and plates in preview on Instagram and Facebook , do not hesitate to follow me on the networks. WordPress: chargement… I like loading … Similar items