Spreading paste

for foodies

pâte à tartiner et ses ingrédients

We all have a taste for the famous chocolate-hazelnut spread that accompanied our childhood. As with most industrial goodies, it is very fatty and very sweet.

At Bergamott we are also greedy, but we are convinced that we can have a healthier version. The recipe we offer can be adapted to your taste if you want a flavor closer to the famous brand, opt for a milk chocolate or even milk Gianduja and roast the hazelnuts for a shorter time. For the gourmands the home-made recipe of the spread below should awaken your taste buds.

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Chocolate spread

IMPRIMER

Material

  • 1 saucepan
  • 1 bowl
  • 1 blender

Ingredients

  • 8,8 oz of roasted hazelnuts
  • 8,8 oz of dark chocolate
  • 1 to 2 tablespoons of erythritol or sugar to taste.
  • 1 pinch of salt
  • 1 tsp vanilla

How to

  1. Roast the hazelnuts in the oven at 340°F.
  2. During this time melt the chocolate in a bain-marie.
  3. Once the hazelnut skins are removed, pour them into a blender with the melted chocolate and the rest of the ingredients and blend until you have a smooth, homogeneous paste.
  4. Let the dough cool so that it can thicken.

Here is a simple and tasty recipe that will delight everyone.

The recipe for the chocolate spread


Good tasting!

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