If you’re the “Nutella, not for me” or “no to palm oil” type, etc… then I can only recommend this homemade spread recipe. We owe it to Christophe Michalak and it’s excellent! You’ll be able to keep it for several months without any problem, at room temperature and in a glass jar.
Of course, I can’t tell you that this spread tastes like Nutella. No, that would be lying to you. On the other hand, I can guarantee that it has an incredible hazelnut flavour, and that’s the main thing, isn’t it? For information, Nutella contains only 13% hazelnuts (the rest is sugar, palm oil, cocoa powder and other little things that frankly aren’t very interesting).
In Christophe Michalak’s chocolate hazelnut spread recipe, there are 36% hazelnuts but also chocolate (the real thing, not cocoa powder), only things that are good for your health (and for the planet, as a result) and a lovely moreish flavour — you’ll see!
Ingredients & method
3 components · Full recipe
Pralin
Ingredients
- 120g (4.2 oz) hazelnuts
- 120g (4.2 oz) caster sugar
- 3g (0.1 oz) fine salt
Method
1
Preheat the oven to 150°C / 300°F. Spread the hazelnuts on a baking tray and toast for 25 minutes — they should be almost black but not burnt.
2
Leave to cool, then rub between your hands or in a kitchen towel to remove the skins. Divide into two portions: 120g (for the pralin) and 150g (for the gianduja). Set aside.
3
In a small saucepan, make a dry caramel: add 40g (1.4 oz) of sugar over low heat; once melted, add another 40g (1.4 oz), and when that melts, add the final 40g (1.4 oz). Use only circular pan movements — do not stir with a spoon. Add the salt, then pour in a thin layer onto parchment paper or a silicone mat to cool.
4
Once cooled, break into pieces (take care — the edges are sharp). In a food processor, blend the broken caramel with the 120g (4.2 oz) hazelnuts until you get a pralin paste. Take breaks as needed to prevent overheating. This may take about 10 minutes.
Gianduja
Ingredients
- 150g (5.3 oz) milk chocolate
- 150g (5.3 oz) hazelnuts
- 150g (5.3 oz) icing sugar
- 3g (0.1 oz) fine salt
Method
1
In the food processor, blend the 150g (5.3 oz) hazelnuts with the icing sugar until you get a fairly compact but smooth paste. Take breaks if needed to prevent overheating — this may take about 10 minutes. Meanwhile, melt the chocolate in a bain-marie.
2
Add the melted chocolate to the hazelnut paste and blend for 1 minute in the food processor.
Chocolate-Hazelnut Spread
Ingredients
- the pralin made previously
- the gianduja made previously
- 25g (0.9 oz) milk powder
- 10g (0.4 oz) unsweetened cocoa powder
- 10g (0.4 oz) grapeseed oil (slightly less if preferred)
Method
1
Add to the gianduja in the food processor: the pralin, milk powder, cocoa powder and oil (if using).
2
Blend for 2–3 minutes maximum to avoid the spread becoming too runny.
3
Divide into airtight glass jars. Store for several weeks at room temperature, or in the fridge for a firmer consistency.
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