Chocolate Hazelnut Spread


Pancake Day/Shrove Tuesday is in 9 days time, and since I have made quite a few pancake recipes, I thought maybe I’d try making fillings that can be eaten with pancakes and crepes. I stumbled upon a recipe of this hazelnut spread called gianduja and it was so rich-looking in ingredients – cream, butter… I wanted something light and I want the hazelnuts to be prominent in this, and not the cocoa and cream. I like the brown sugar flavour in this and it gives the spread a darker colour, too. I used ready roasted hazelnuts that you can find in abundance here in Greece (with its skin removed) but I do toast it lightly in a pan beforehand as well.

I have used this spread/paste as an alternative in this recipe, and changed it from savoury to sweet palmiers, and they taste superb!

Ingredients: (makes enough to fit a jam jar)

  • 100g of brown sugar
  • 50ml of water
  • 250g of hazelnuts, lightly toasted in a panchochazelnut03
  • 30g of unsweetened cocoa powder
  • 1 tsp of vanilla extract
  • 2 tbsps of olive oil
  • a pinch of salt


  1. Combine the brown sugar and water in a pot. Heat gently until the sugar has dissolved into the syrup. Reduce slightly, but make sure it doesn’t  burn.
  2. In a mixer, add the lightly toasted nuts and the syrup. Process for a few minutes until it has become a paste.
  3. Add the cocoa powder, vanilla extract, a pinch of salt and olive oil, and continue to process until it turns into a spreadable paste. If not add 1 tbsp of olive oil, every time in between processing until you reach your desired texture.chochazelnut04
  4. Store in an airtight container, and refrigerate. It may last for a week or 2, but it has never lasted that long in my fridge.



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