Vegan chocolate hazelnut spread
A very simple recipe to prepare a tasty vegan chocolate hazelnuts spread with hazelnut paste, dark chocolate and maple syrup.
- Place a glass container on the scale and pour the indicated amount of dark chocolate into small pieces;
- reset the scale and pour in the hazelnut paste; remember to mix the hazelnut paste before using it because the oil tends to go to the top;
- reset the scale again and add the maple syrup (alternatively sugar or honey);
- heat a saucepan of water (large enough to hold your glass container); when the water begins to heat up (it does not need to boil, even around 75°C may be enough) insert the container with the ingredients in the saucepan making sure that the water does not enter the container; stir with a teaspoon until the chocolate begins to melt and the chocolate cream becomes homogeneous;
- let it cool at room temperature before consuming it; if it is not consumed within a few days you can store it in the fridge, otherwise you can keep your chocolate hazelnut spread at room temperature.
Tips & tricks
Fats used for the chocolate hazelnut spread
In this recipe the pure hazelnut paste is the main ingredient (about 45%); it is an ingredient with very good nutritional values, excellent fats and with a high protein value.
You could also try preparing it yourself with the right equipment; you can find insights and the steps to prepare it in my article on how to prepare hazelnut and chocolate gelato.
For my preparations I use an organic hazelnut called Tonda Gentile Trilobata produced by the company Altalanga located in Piedmont.
In addition to the hazelnut paste, the fats are also supplied by dark chocolate which contains cocoa butter, an excellent fat from a nutritional point of view.
Some chocolate hazelnut spread have a low quantity of hazelnut paste (the famous Nutella has only 13% hazelnut paste) and maybe a cheaper palm oil is added as fat; this oil, in addition to not being a non-optimal product for human nutrition, is often produced in crops that devastate the environment.
Fats are very important for proper nutrition, but we must pay attention to the quantity and especially the quality of the fats we eat.
Maple syrup, sugar and honey
Maple syrup is an excellent vegan sweetener, widely used in northern Europe and North America.
It is obtained by boiling the sap of black or red maple and is widely produced in Canada.
It contains between 20 and 30% water and consists mainly of sucrose.
It is very aromatic both for the presence of minerals and for the substances produced by the Maillard reactions during production.
If you are not vegan, honey is a great alternative to maple syrup.
Even some vegans consume honey, especially when it is produced by non-industrial activities that respect the well-being of the bees that produce it.
It mainly consists of fructose, dextrose and a small quantity of oligosaccharides; it has a lower percentage of water than maple syrup and is rich in mineral salts and aromatic compounds that can be organoleptically very characterizing.
Alternatively, you can also use sugar, produced from sugar cane or beet, which is made up entirely of sucrose.
In this case you will have greater difficulty in dissolving sugar with the other ingredients being in crystalline form; I therefore suggest you use one with small crystals and maybe use an immersion blender to mix the ingredients.