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Ever Wondered How to Make the Perfect Chocolate Spread?

Ever Wondered How to Make the Perfect Chocolate Spread?


There is very little choice when it comes to nutty chocolate spread, one seems to rule the roost and admittedly we haven’t complained!  Nutella’s familiar flavour counts many kitchen cupboards across the world as home but, as explained recently in the Guardian, it hasn’t changed much since it was created out of rationed ingredients during the second world war.  Containing 55% pure sugar as well as a fairly large amount of palm oil it’s not one of the healthiest concoctions to grace our kitchen tables at breakfast time! 

Although chocolate spread may not usually be intended as a health food it’s always necessarynice to cut down on sugar which is much maligned in the press.  After examining the best chocolate, nuts, sweetener, fats & extra ingredients they have come up with a recipe for ‘The Perfect Chocolate Spread’ (which we have included below).  

S ticking to a hazelnut flavour, dark chocolate is the order of the day as they recommend using a chocolate made with 70% cocoa.  If a diet without chocolate spread is too much to bear take a look at the Guardian’s article ‘How to Make the Perfect Chocolate Spread’ for a master guide in making everyone’s favourite treat in your own kitchen!



(makes 1 x 350ml jar)

140g hazelnuts, preferably blanched
225g chocolate, about 70% cocoa (or see above) 
25-50g sugar of your choice (granulated, honey, maple syrup)
3 tbsp powdered whole milk 
350ml whole milk
Dash of vanilla extract
Pinch of salt


Heat the oven to 180C and spread out the nuts in a single layer on a baking sheet. Bake for about 12-15 minutes until golden, then allow to cool.

Grind into a smooth paste in a food processor, scooping out and reserving a couple of spoonfuls early on if you’d prefer a crunchy texture. Depending on your machine, this will take about 10 minutes and you’ll need to keep scraping down the sides; be careful the motor doesn’t overheat.

Meanwhile, melt the chocolate in a heatproof bowl set over, but not touching a pan of simmering water, or in the microwave. Stir together the milk, milk powder and 25g sugar in a small pan, and heat to a bare simmer.

With the processor still running, pour the hot chocolate into the hazelnut paste, followed by the hot milk, vanilla and a pinch of salt. Taste, and add as much of the remaining sugar as you wish, then when you’re happy, stir in any reserved part-ground nuts.

Pour into a clean container, allow to cool, then chill until set.


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