Choco-Hazelnut Spread

3 Reviews
100% would make this recipe again

This homemade "gianduja" (i.e Chocolate-Hazelnut spread) tastes much better than Nutella™. Feel free to use a different type of high-quality chocolate or to increase the sugar amount.

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3/4 cup hazelnuts, shelled 80 g
200 g unsweetened (dark) chocolate, coarsely chopped into pieces
1/3 cup brown sugar 70 g
1/2 cup milk, partly skimmed, 2% 125 mL
1 tbsp peanut oil [optional] 15 mL

Before you start

A blender or food processor will be very useful


  1. Preheat the oven to 175°C/350°F.
  2. Spread out nuts on a baking sheet. Roast, shaking sheet once for even toasting, until deep brown, 13-15 min. Let cool completely. If nuts have skins, rub them in a kitchen towel to remove.
  3. Meanwhile, place chocolate in a medium metal bowl. Set bowl over a large saucepan of simmering water, stirring often until chocolate is melted and smooth. Let cool down a little bit.
  4. Put the brown sugar into a food processor and pulse 2-3 min until very finely ground. Stop the motor, add the cooled nuts, then process 2-3 min until they release some oil and an evenly blended and shiny paste is formed. If desired, oil may be added for a creamier consistency.
  5. Add the milk, alternating with the chocolate, and work the mixture into an evenly blended paste. Finally, pour the spread into a jar and let cool. (The spread will thicken and become soft and peanut butter- like as it cools.) Screw on lid.


This spread can stand at room temperature up to 4 days and 4 weeks in the refrigerator. Before serving, let stand at room temperature for 4 hours to soften.

Nutrition Facts Table

per 1 serving (20 g)


% Daily Value




3 g

5 %

Saturated 1.7 g
+ Trans 0 g

9 %


0 mg


0 mg

0 %


7 g

2 %


1 g

3 %


7 g

Net Carbs

6 g


1 g

Vitamin A

0 %

Vitamin C

0 %


2 %


5 %


This recipe is :
Source of  :
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Milk and Alternatives 0
Fats 1
Other Foods ½

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3 Reviews (3 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Sauces & Dips | Low Sodium | Halal | Kosher | Vegetarian | Italian

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