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 colour. 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 litres, which is good if you want to make large quantities of toppings.
Watch video for how to do it: