Breakfast & Brunch

Homemade French Chocolate Hazelnut Spread

Name: Homemade French Chocolate Hazelnut Spread
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 servings
Cuisine: French
Ingredients: 200 g Hazelnuts, whole, raw; 150 g Dark chocolate (70% cocoa), chopped; 50 g Powdered sugar; 2 tbsp Unsweetened cocoa powder; 3 tbsp Neutral oil (e.g., sunflower, grapeseed); 1 tsp Vanilla extract; 0.25 tsp Fine sea salt

35 min12 servingsEasy320 cal

This luxurious "Pâte à tartiner" is a classic French-inspired chocolate hazelnut spread, far surpassing commercial versions in flavor and quality. Made with toasted hazelnuts and rich dark chocolate, it's incredibly versatile, perfect for breakfast, snacks, or dessert. While commercial chocolate hazelnut spreads gained global popularity, the concept of a homemade "pâte à tartiner" has long been cherished in France. It embodies the French appreciation for quality ingredients and the joy of preparing gourmet treats at home, often enjoyed on crêpes, brioche, or baguette for a decadent breakfast or afternoon snack.

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Ingredients

Instructions

1
Preheat your oven to 175°C (350°F). Spread the hazelnuts in a single layer on a baking sheet. Roast for 10-12 minutes, or until fragrant and the skins begin to crack.
2
Remove from the oven and immediately transfer the hot hazelnuts to a clean kitchen towel. Fold the towel over and rub vigorously to remove most of the skins. Don't worry if a few stubborn skins remain; they add flavor. Let the hazelnuts cool completely.
3
Once cooled, transfer the skinned hazelnuts to a high-speed food processor. Process for 5-10 minutes, scraping down the sides occasionally, until the nuts release their oils and form a smooth, creamy butter. This will take time and patience.
4
While the hazelnuts are processing, gently melt the chopped dark chocolate. You can do this in a microwave in 30-second intervals, stirring each time, or over a double boiler until smooth.
5
Add the melted dark chocolate, powdered sugar, unsweetened cocoa powder, neutral oil, vanilla extract, and fine sea salt to the food processor with the hazelnut butter.
6
Process again for another 2-3 minutes, until all ingredients are thoroughly combined and the spread is completely smooth and glossy. Taste and adjust sweetness if desired.
7
Pour the warm Pâte à tartiner into clean, sterilized jars. It will thicken as it cools.

Chef's Tips

•Storage: Store your homemade chocolate hazelnut spread in an airtight jar at room temperature for up to 2-3 weeks. Refrigeration can make it very firm, but you can gently warm it to soften before serving.
•Substitutions: Feel free to experiment with other nuts like almonds or cashews, or use a combination. For a richer flavor, you can use brown sugar instead of powdered sugar, though it may result in a slightly grainier texture.
•Flavor Variations: Add a pinch of cayenne pepper for a spicy kick, a tablespoon of instant espresso powder to deepen the chocolate flavor, or a dash of orange zest for a citrusy note.
•Fun Fact: While often associated with modern commercial brands, homemade chocolate hazelnut spreads have roots in Italy and France, particularly during times of cocoa scarcity, when hazelnuts were used to extend the chocolate supply.