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French Fridays: Tartinade choco-noisette (Chocolate-Hazelnut Spread)

Chocolate hazelnut spread recipe on eatlivetravelwrite.comA certain chocolate-hazelnut spread is ubiquitous at the breakfast table in France (and, I suspect, in many other countries around the world too). Personally, I can’t keep a jar of it in my house because it never makes it to the breakfast table. I have my mother’s sweet tooth to blame for that—when I was growing up, there was always a jar of this in the pantry and it always looked full. But if you took a peek inside, you’d see someone had eaten around the inside of the jar, giving the appearance of a full jar when, in fact, it was nearly empty.

I worked on a  homemade version of this for In the French kitchen with kids but in the end, it didn’t make it into the book (so many recipes, not enough pages…) but it’s too good to NOT share here! My version has a different consistency from commercial spreads—it’s not as smooth and it’s a little more substantial, and you can see pieces of hazelnut in the spread. Think of it as a chocolate nut butter.

Note that I’ve used the mini food processor bowl that comes with my multi-tool immersion blender (SO handy!) and it worked perfectly for the small amount of ingredients.

Yield: 2/3 cup

Tartinade choco-noisette (Chocolate-Hazelnut Spread)

Tartinade choco-noisette (Chocolate-Hazelnut Spread)

Homemade chocolate hazelnut spread!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1/2 cup (75 g) whole, skin-on hazelnuts
  • 2 tablespoons vegetable oil
  • 2 tablespoons cocoa powder, sifted
  • 2 tablespoons icing sugar
  • 2 tablespoons 2% milk

Instructions

    1. Preheat the oven to 300˚F (150˚C). Line a baking tray with parchment paper.
    2. Spread the hazelnuts on the prepared baking tray. Roast the hazelnuts for 15 minutes. You’ll see the skins starting to come away from the nuts.
    3. Remove the hazelnuts from the oven and immediately place them on a clean tea towel. Let them sit for a few minutes to cool slightly, then wrap them up tightly and rub a hand back and forth against the tea towel to loosen the skins. You might have to do this a few times before most of the skins have detached themselves, so keep peeking inside the tea towel to check. It’s okay if some of the skins remain as long as you have removed most of them.
    4. Place the hazelnuts in a mini food processor while they are still warm. Process for 1 minute, so they start to release their oils.
    5. Add the oil and process for 30 to 45 seconds, until smooth.
    6. Add the cocoa, process for 30 seconds and then scrape down the bowl.
    7. Add the icing sugar and process for 30 seconds. The mixture will be quite stiff at this point, maybe even clumping in a ball.
    8. Add the milk and process until smooth, about 30 seconds.
    9. Scrape the spread into a ramekin or jar and enjoy. Or cover with plastic wrap and refrigerate. This spread keeps for up to 2 weeks in the fridge, though I bet you won’t be able to make it last that long!

Notes

1. If you don’t have a mini food processor but your
larger processor comes with a small inset bowl, you can use that instead.

2. This is an excellent recipe for kids to practice their mise en place. Have them measure each ingredient and place it in small bowls, lined up in the order in which they will be used. If the hazelnuts are not too hot, they can help with removing the skins too.

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Homemade nutella recipe on eatlivetravelwrite.comThe spread will be fairly smooth and liquid when you first make it but will harden up once you store it in the fridge. A few seconds in the microwave will solve that, or else just make sure your toast is piping hot and it will spread beautifully. What’s not to love?

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