Photo: Michael Kranewitter, CC BY-SA 3.0 at · source

Other · From Bladwijzer

Chocolate hazelnut spread

Updated on 9 October 2026

• Makes: ± 2 jars of 200 ml
• Time: 30 min
• From: Turkish hazel

Ingredients

• 250 g shelled hazelnuts
• 100 g dark chocolate
• 80 g icing sugar
• 1 tablespoon neutral oil, such as sunflower oil
• 1 pinch of salt

Method

1. Roast the nuts for 8–10 minutes in an oven at 180 °C (fan 160 °C) and rub the skins off in a tea towel. Leave to cool.
2. Grind the nuts in a powerful food processor for 10–15 minutes, scraping down now and then, until you have a smooth, oily paste.
3. Melt the chocolate over a pan of hot water or in the microwave in short bursts.
4. Add the chocolate, icing sugar, oil and salt and blend to a smooth, glossy spread.
5. Spoon into clean, dry jars and let cool before closing.

Storing: A month in the fridge. Take the spread out half an hour before use so it becomes spreadable.