Who among us has never started the day letting ourselves be pampered by the sweetness and greed of a slice of bread covered with spreadable chocolate? A real panacea for the mood (even if a little less for the figure)!
Most of the spreads on the market contain high percentages of often hydrogenated tropical oils and a lot of sugars. For this reason, by preparing our spreadable cream at home we can choose the ingredients more accurately: for example, we can increase the percentage of hazelnuts and choose cocoa butter as the only fat matrix, completely avoiding the addition of other vegetable oils and fats such as that of palm.
Video of the Recipe
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Identity Card of the Recipe
- 356 KCal Calories per serving
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Ingrediants
- 90 g of hazelnuts
- 6 g of bitter cocoa
- 70 g of sugar
- 2 g of soy lecithin
- 17 g of cocoa butter
- 15 g of powdered milk
- 30 g of white chocolate
- 85 ml of pasteurized whole milk
- 1 vanilla flavor
Materials Needed
- High power blender
- Pan for toasting hazelnuts
- Small saucepan
- Whip
- Food cutting board
- Precision scale
Preparation
- Toast the hazelnuts in a very hot pan, taking care not to burn them.
Please note
For an optimal result, it is recommended to choose high quality hazelnuts, such as Piedmont hazelnuts.- Pour the hazelnuts into a blender, combine the soy lecithin, the sugar and the bitter cocoa, then blend very long until a smooth and lump-free cream is obtained. To obtain a hazelnut paste, it is necessary to use a very powerful blender and mix the mixture (intermittently) for about 3 minutes.
- Pour the whole milk into a saucepan and dissolve the powdered milk with the help of a whisk.
- Add the cocoa butter powder, the white chocolate cut into pieces and the vanilla flavoring. Bring the saucepan over the heat and cook for a couple of minutes, maintaining a very gentle flame.
- Add the hazelnut and cocoa paste to the milk mixture and mix until completely dissolved.
- Leave the hazelnut cream to cool in the fridge for at least a couple of hours before consumption: the low temperatures thicken the cream and enhance its flavor.
- The hazelnut cream can be stored in the fridge for 2 weeks in an airtight container.
Alice's comment - PersonalCooker
Pure pleasure at the nth power: this is how I could define my hazelnut spread. Today, for once, I ask you to leave alone the calculation of calories, fats and sugars, and let yourself be delighted by a facsimile one of the hazelnut spreads par excellence Try it on bread or use it to fill your favorite cakes but beware: it is addictive !!
Also try the vegetable version of the hazelnut spread!Nutritional values and Health Comment on the recipe
Nutella-type Hazelnut Spreadable Cream is a sweet food similar to the famous Ferrero product but definitely less caloric. The energy difference mainly derives from the lower concentration of sugar and the greater presence of water compared to the commercial counterpart. The significantly higher percentage of hazelnuts, together with the absence of tropical vegetable oils, ensures a high intake of mono- and poly-unsaturated fatty acids, as opposed to a low content of saturated fats. that of total fat; the fibers are well present. The average portion of Nutella-type Hazelnut Spreadable Cream could be about 15g (55kcal), but infrequent use is still recommended.
