Chocolate Hazelnut Spread
A luxurious mix of chocolate and hazelnuts to complement crêpes, pretzels, and sweet strawberries.
- ¼ cup (60 ml) peanut oil
- 2 cups (300g) roasted hazelnuts, skins removed (room temperature)
- 2 cups (300g) chocolate chunks (50% dark; 50% milk; room temperature)
- Place peanut oil and hazelnuts into Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then High. Use the tamper to press the ingredients into the blades.
- After about 1 minute when a smooth butter has formed, reduce speed to Variable 8.
- Add chocolate, a little at a time through the lid plug opening, tamping only if necessary.
- Once all of the chocolate has been added, increase speed to Variable 10 and blend an additional 10-30 seconds.
- Thicken in the refrigerator.
This recipe has been written for the C-Series and G-Series machines with Variable Speed control and 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.
|Serving Size||2 tbsp ( 30 ml )|
|Amount Per Servings|
Chocolate Hazelnut Spread is rated out of 5 by 4.
Rated 5 out of 5 by ATXdad from Great recipe - just like Nutella! This is a great recipe but can be tricky, as indicated by the one-star review here. I experienced the same problem, that the caramel glued to the blades, but identified the problem: The caramel must completely set, so that it is completely hardened and breaks apart like glass before adding it to the Vitamix. If the caramel does not harden that way, make a new batch and try that step again (and do not double the recipe). With that step done correctly, you'll be able to blend easily and end up with a wonderful spread that's every bit as good as - if not better than - Nutella, and healthier, too!
Date published: 2015-11-28
Rated 4 out of 5 by Suzanne7 from I altered the recipe to make a smaller amount. This recipe worked very well although there are a lot of steps and they do need to be followed closely. I changed the amount of nuts to 200 gms because of the cost of the nuts and did not want to waste them. Adjusted the other amounts of ingredients to match the weight of the nuts. Since the amount of nuts was smaller, I stopped the VM at one minute to use a spatula to move the caramel around at the bottom of the container and then did it for another minute. If it looked as if it was sticking, I stopped the VM and used the spatula to move the mixture to the middle. I did not use olive oil but used coconut oil instead and that worked well. It is very important to make sure that the nuts are roasted well, allowed to cool and then the skins need to be removed as much as is possible. It is also important that the caramel be allowed to set really well and to make sure that all the sugar is dissolved. There will be a lot of chocolate spread in the VM after you have finished making this recipe, so if you add almond or other milk to the VM you can clean most of it off and enjoy a lovely hazelnut milkshake as a reward. Enjoy!
Date published: 2016-01-09
Rated 1 out of 5 by Kari from Huge Headache I love my Vitamix and use it daily, but this recipe (which I found in the included recipe book for the 500 series) was an absolute nightmare. If anyone has had success with it, I would love to hear what you did! I found the caramel to be unblend-able. I followed the directions exactly, but once I put the broken-up pieces of caramel in and tried to start it, the blades wouldn't even move. The sugar/caramel was stuck like glue on and around the blades. I peeled most of it out and ended up just adding white sugar and more olive oil so the recipe wasn't a total waste, but overall, I think I messed with this recipe for almost two (frustrated) hours. At this point, I'm just hoping my carafe is not irreparably damaged from the caramel stuck in the crevices around the blades.
Date published: 2015-11-15
Rated 5 out of 5 by Sonybologna from Most amazing taste and smell! I loved this recipe and had no problems with my Carmel sticking. It was glass hard like a lollipop. You really have to cook the sugar water very slowly. Everything mixed well. No issues. Amazing and fun to do!
Date published: 2016-01-27
My hazelnut spread ended up being very crumbly; adding more oil and further blending did not make it any creamier. I would like to know what I need to do in order to get the same consistency as pictured in your recipe. Thank you.
Thank you. I am happy to add that I have since figured out why my nut butter seized up - I added blanched wet almonds and agave nectar (aqueous) to the roasted hazelnuts. Your previous recipe worked well for me once I roasted the hazelnuts and allowed them to cool overnight. The next day they made a beautiful nut butter. I just added sugar and cocoa powder and it was delicious.
Date published: 2016-09-15
I made the sugar/water mixture twice and both times it did not harden! Very frustrating. I did use parchment paper instead of aluminum foil. Does make a difference? I even left the mixture over night to get hard, no luck
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Date published: 2016-07-19
Is there no risk of damaging / scratching the bowl by blending the caramel (which, at 170°C gets "hard") ? Thanks
You will want to follow the recipe and break the caramel into smaller pieces before placing them into the container, if doing so the caramel should not harm your container.
Date published: 2016-05-18
could you substitute dates for 1 cup of sugar, if so how many would you use.
You can puree 1 cup of pitted dates with 1/2 cup water to substitute for the 1 cup of sugar. You want to make sure you puree them before using as a substitute.
Date published: 2016-04-26
We divided the entire recipe by 3 due to the weight in nuts, every step was followed closely but toward the end the spread wasn't moving and the blades/motor didn't sound too good. Spread removed, tasted great but doesn't actually spread, any suggestions?
By adding a little more oil to the blend it should spread easier.
Date published: 2016-04-01
When cooking the sugar/water mixture - how long do we cook uncovered to get the pale amber look? Is there a temperture to hit - I think mine went too long.
Caramelizing sugar is a delicate technique. I recommend watching a video online to see the process first this will give you a visual of the color you are looking for. The temperature at which sugar will start to caramelize is about 340 degrees.
Date published: 2015-12-10
Does this need refrigeration?
Yes, please keep this under refrigeration.
Date published: 2015-12-10
How do all of these recipes need to be adjusted for the Pro Series 200 with compact container?
Recipes with the 48 ounce container are looked at on a case by case bases. In general though when using a tough blend that needs to be tampered, the tamper is shorter than the traditional so you can not use as much. A good rule of thumb is to only go up half way on the container. Smoothies and soft items can be cut in half if they do not fit but may need to be adjusted on time based on the smoothie. Soup may take the same amount of time but just make sure that the beginning volume does not exceed 32 ounces or there may be some leaking through the lid plug while blending the soup to hot. Hope these few tips help.
Date published: 2015-10-14