Chocolate Hazelnut Spread
A luxurious mix of chocolate and hazelnuts to complement crêpes, pretzels, and sweet strawberries.
- ¼ cup (60 g) peanut oil
- 3 cups (300 g) roasted hazelnuts
- 2 cups (350 g) semi-sweet chocolate chips
- 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.
|Serving Size||2 Tablespoons (30 ml)|
|Amount Per Servings|
What are people talking about...caramel? Choc hazelnut spread?
There was an older version of this recipe that was a lot better. It involved making a hard caramel with sugar and water which hardened and then was pulverized to a powder in the Vitamix. It resulted in a wonderful flavour that the current recipe doesn't match.
Date published: 2017-05-01
I put the spread in the refrigerator to thicken overnight, although not hard it is not spreadable. I was wondering if I need to warm it before using or should I add something else to make it spreadable like nutella. How long does it keep? Thank you.
It should keep for a few months, make sure you keep this spread out of the refrigerator, the chocolate may cause it to get too thick and you wont be able to spread it.
Date published: 2017-04-04
Reading the recipe, the commens and questions, it seems to me that they don't quite fit together. I.e. the caramel (water and sugar) that since people have problems with does not appear in the list of ingredients or directions. What an I missing?
We apologize, the current recipe that is on our website now is the one to use. The previous recipe seemed a bit intense. Please disregard all previous comments.
Date published: 2016-11-03
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
This recipes has a lot of factors to discuss, please phone in to our contact center for assistance with this recipe and speak with any one of our agents! 800.848.2649
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