Posts Tagged ‘chocolate’

Hazelnut Praliné Spread (a.k.a. Homemade Nutella)

September 6, 2008

Are you a Nutella lover?   I must admit I have never been a big fan of it but I am aware that many people live and die by this ubiquitous spread.  The reason I have never really liked Nutella was because I always found the taste to be something akin to compound chocolate.  Although there was a sense of hazelnut flavor, the chocolate flavour always tasted sub-par.  Looking at the ingredients on the label of a Nutella jar only confirmed my suspicions.  The main components of Nutella were made up of sugar, hazelnuts (13%), vegetable oil, skim milk, cocoa powder, etc.

Recently, I had some praliné paste in stock and was looking to do something with it.  I also noticed I had some extra Valrhona Jivara milk chocolate sitting around and I had the idea to create my own praliné spread. Taking a cue from how praliné feuilleté was made ,  I decided to modify the recipe to make my own version of “Nutella”.  The result?  Absolute success!  The praliné spread I made had a more pronounced hazelnut flavour which was accentuated by the excellent quality of the milk chocolate combined with the smoothness of the butter.

The recipe is extremely easy to make with only 3 components.  Once you try this praliné spread, I am convinced that you will not want to go back to eating Nutella anymore!

Hazelnut Praliné Spread

100g Hazelnut praliné paste (Good quality praliné paste with preferably 50% or 60% hazelnuts)
50g Unsalted butter (softened)
35g Milk chocolate couverture (Preferably Valrhona Jivara Milk Chocolate)

– Put the praliné paste in a mixing bowl. If the praliné paste has been stored for awhile, the mixture may have settled and hardened and a layer of oil may have risen to the top. Simply mix the paste in a mixer with a paddle to recombine and you’ll return the paste back to its original form. The soft pliable recombined paste is what we are looking for in this recipe.
– Melt the milk chocolate and let cool before use.
– Add the softened unsalted butter to the praliné paste in the mixer.
– Add the milk chocolate to the praliné paste/butter mixture in the mixer.
– Once combined, pour the mixture into a small bowl and refrigerate.

When you are ready to serve the praliné spread, simply take it out of the fridge and let it come to room temperature. Use it on anything you normally would use with Nutella and see if you can taste the difference.

Get adventurous and add some crushed toasted hazelnuts to the spread to deepen the hazelnut flavour while adding textural contrast at the same time. Or you can even add some pailleté feuilletine to give it a tasty crispy texture.