Recipe for hazelnut spread with white chocolate
Hazelnut spread with white chocolate is as simple as it sounds. The taste is reminiscent of Kinder Bueno chocolate or a white chocolate version of Nutella, extremely creamy and nutty. The spread is perfect on a slice of bread, as a flavoring agent in another dessert or as a small treat.
Recipe, photos and video from The Boy Who Bakes
Gives 1x450 g in a box.
There are a few elements that make this recipe special. The sugar is caramelized and sprinkled over the hazelnuts, which gives the spread a warm, toasted taste. Then salt and vanilla are added, both of which act as flavoring agents. If available, a little toasted milk powder can be added, which also gives a warm, toasted flavor and really brings out the flavor of the spread. At the very end, a little oil is added to keep the spread spreadable. If you have hazelnut oil left over, this is a perfect way to use up the hazelnut oil, otherwise a neutral oil works just fine too.
Ingredients:
- 200 g blanched hazelnuts
- 75 g of sugar
- A large pinch of flaky sea salt
- 4 tablespoons of vegetable oil or hazelnut oil
- 150 g white chocolate, finely chopped
- 1 tsp vanilla bean paste
How to do it:
- Pour the hazelnuts onto a baking tray lined with baking paper and toast them in a preheated oven at 180ºC (160ºC fan) for approx. 10-15 minutes or until they have acquired a nice golden brown color.
- Remove and set aside.
- Add the sugar to a small saucepan and set over medium heat.
- Let it boil until the sugar has melted and caramelized to a rich golden brown color and immediately pour it over the nuts. Don't be afraid that it won't be evenly distributed, the blender will take care of that.
- Set aside until the sugar has set and it has cooled completely.
- Break up the sugar and nuts into smaller pieces and put them in the Wilfa Powerfuel XL blender and run on the lowest speed until they are broken down to a coarse powdery consistency.
- Add salt and oil, and process for a couple of minutes or until a rough paste has formed.
- Continue mixing until you feel that the sauce is not getting smoother.
- Add the chocolate and repeat the process for a couple of minutes until you get a smooth sauce.
- Usually you have to melt the chocolate first when making this type of topping, but if you use a high speed blender like the Wilfa Powerfuel XL, the friction the blender creates while it's running will melt the chocolate! (If you've made some of the roasted milk powder, I like to add a couple of tablespoons while making the topping to further enhance the flavor.)
- Pour the finished spread into a clean glass and seal it.
- When stored at room temperature, the butter will thicken after a few hours. It can be kept dark and cool for up to a month, or in the fridge for longer. In the fridge it will harden further due to the temperature, but it will not become completely firm and will soften again easily.
In this recipe, a blender is used that is powerful enough to handle the nuts and can process them into a smooth mass, such as the Powerfuel XL Blender. It is a powerful blender that creates a smooth mass without effort. The blender has a capacity of 2 liters, which is good if you want to make large quantities of toppings.
Watch video for how to do it: