A six‑ingredient chocolate–hazelnut spread, blitzed at home in minutes, is quietly challenging big‑brand jars on price, flavour and transparency.
What’s fuelling the hazelnut spread buzz
Families want short ingredient lists, less sugar and more nuts. Autumn brings baking energy and tighter food budgets. That mix is powering a home‑made choc‑hazelnut spread into the spotlight. It leans on store‑cupboard basics, a hot oven and a strong blender. The promise is simple: thick, glossy, deeply nutty and ready before the kettle cools.
From shop queue to spoon: roast for 12 minutes at 180°C, then blend for 5–6 minutes until silky and pourable.
The base is straightforward: 200 g hazelnuts, 100 g dark chocolate at a minimum of 64% cocoa, 70 g icing sugar, 2 tablespoons neutral oil, a pinch of salt and, optionally, a spoon of unsweetened cocoa for extra depth. The result spreads like a dream and melts on warm toast, pancakes or brioche without the long list of extras found on many labels.
The 6‑ingredient blueprint
Ingredients and quantities
- 200 g whole hazelnuts
- 100 g dark chocolate (≥64% cocoa solids)
- 70 g icing sugar
- 2 tbsp neutral oil (sunflower or grapeseed)
- 1 pinch fine salt
- 1 tbsp unsweetened cocoa powder (optional)
Step‑by‑step in under 20 minutes
Expect around 400 g of spread: roughly 50% hazelnuts, about half the sugar of many supermarket jars, and no palm oil.
How it stacks up against the supermarket jar
The home mix is nut‑led. That matters for taste and nutrition. Typical high‑street chocolate‑hazelnut spreads hover around 13% hazelnuts and more than 50 g sugar per 100 g. This version lands close to 50% nuts and roughly 26 g sugar per 100 g, depending on the chocolate used.
| Measure | Homemade | Typical supermarket jar |
|---|---|---|
| Hazelnut content | ≈50% | ≈13%–15% |
| Sugar (per 100 g) | ≈26 g | ≈50–56 g |
| Ingredients count | 6 | 8–10 (often with emulsifiers) |
| Palm oil | No | Common |
| Active time | 15–20 minutes | 0 minutes |
| Approximate cost per 400 g | £2.80–£4.10 (nut price dependent) | £3.00–£4.50 |
| Shelf life (sealed) | 1–2 weeks, cool cupboard | Several months |
Fewer additives, higher nut content and a clean label are driving the switch in busy, budget‑watching households.
Texture, spreadability and kitchen science
Texture hangs on patient blending. Hazelnuts release their own oils if you let the processor run. That natural fat is the backbone of the spread’s silky body. The small dash of neutral oil softens the set, especially in cooler kitchens. Melted 64% chocolate adds cocoa punch without dominating sweetness. A pinch of salt sharpens the flavour, lifting the roasted notes and rounding bitterness.
Seizing is the main risk. Keep water away from melting chocolate; use a dry bowl and stir gently. If the mix thickens too much in winter, a teaspoon of oil re‑loosens it. If it separates after a few days, stir before serving. Keep the jar out of direct sun and away from the hob.
Flavour tweaks for every palate
Kid‑friendly soft option
- Swap half the dark chocolate for milk chocolate for a creamier finish.
- Stir in ½ teaspoon vanilla extract for a rounder aroma.
Grown‑up twists
- Add ½ teaspoon instant espresso powder to intensify cocoa depth.
- Fold through a tablespoon of cocoa nibs or a handful of chopped roasted hazelnuts for crunch.
- Finish with a whisper of flaky sea salt at the table.
Where it shines at the table
Warm toast shows off the gloss. Crêpes, waffles and pancakes love the way it melts. A spoon swirled through porridge adds body and aroma. A teaspoon over poached pears gives a quick dinner‑party dessert. Dolloped into yoghurt, it turns snack time into something that feels special without much effort.
Storage, safety and allergens
Seal the jar and store in a cool, dark cupboard for 1–2 weeks. The spread is shelf‑stable thanks to low water activity, but always use a clean spoon. For longer keeping, make smaller batches rather than refrigerating; the cold can firm it up unhelpfully. If you must chill it, bring to room temperature and stir well before serving.
Nut allergies rule this out for some households. As a nut‑free trial, roasted sunflower seeds blend into a surprisingly smooth butter using the same method. The flavour is different, but cocoa and vanilla nudge it into familiar territory. Always label jars clearly if children share a kitchen.
Budget check and portion maths
- Estimated batch yield: roughly 400 g.
- Estimated calories: about 2,250 kcal per batch (≈560 kcal per 100 g).
- Per tablespoon (20 g): around 110 kcal and 5 g sugar, depending on chocolate choice.
- Indicative ingredient costs: hazelnuts £2.00–£3.20 (200 g), chocolate £1.00–£1.80 (100 g), sugar and oil pennies.
For households monitoring sugar, using 85% chocolate trims sweetness further and deepens flavour. For a looser texture, reduce sugar by a tablespoon and add a teaspoon more oil. For a firmer, spoonable set to pipe into bakes, skip the extra oil and add a tablespoon of cocoa powder.
The small print that matters to cooks
Roast timing shifts with nut freshness and oven accuracy. Aim for colour a shade deeper than raw and a rich toasted smell. Over‑roasted nuts taste bitter; stop early if the skins darken rapidly. Batch‑roast nuts while the oven is on for dinner, cool completely, then freeze portions. That trick cuts the recipe time to blending and melting only.
Ingredient quality shows. A bar labelled 64%–70% cocoa brings clarity and snap. Fresh nuts make a sweeter paste. If you care about sourcing, look for fair‑trade cocoa and European hazelnuts, and reuse glass jars. It all adds up: less packaging, a shorter label and a spread that earns its spot at the centre of the table.
