Non-Dairy Hazelnut Spread
The ultimate treat for both kids and grownups, this luxurious spread is completely dairy-free, as
the original recipe for gianduja demands. Ideal with virtually anything: bread and ice cream,
stirred into hot coffee, or simply enjoyed on a spoon directly from the jar. The key ingredient
for this recipe is hazelnuts, so be sure to use the highest quality available.
Ingredients:
▻▷
550 g 4
⅔
cups
55%
Hazelnuts
▻▷
350 g 1 ¾ cups
35%
Granulated white cane sugar
▻▷
100 g ¾ cup
10%
Unsweetened cocoa powder
Directions:
1.
Roast the hazelnuts by placing them in a thin layer in a convection oven at 265°F/140°C
for about 30 minutes. Stir from time to time.They are properly roasted when they turn a
light caramel color in the middle.
2.
After
removing
the
skins,
pre-grind
the
hazelnuts
by
pulse-crushing
in
a
Mixer-Grinder/Cuisinart for approximately 1 minute, obtaining a fine hazelnut flour.
3.
Slowly pour the hazelnut flour into your
Premier Chocolate Refiner. If necessary, gently
increase the temperature using a heat gun to heat the roller stones, drum or outside
wall of the drum of the refiner to speed up processing, never exceeding 140°F/60°C.
(For further info, please see section on Production Steps.
4.
Once the hazelnut flour has been crushed into a thick paste, add the sugar 100g - ½
cup at a time making sure it is all completely mixed in before adding more;
5.
Let process for 5 hours.
6.
Once the spread has reached the desired consistency, proceed by sprinkling in the
cocoa powder 50g - roughly ¼ cup at a time, and allow to combine well with the nut
paste. When all of the cocoa powder has blended in, let run for an additional half an
hour.
7.
Proceed with removing the contents of the drum. For optimal results, store the spread
in sterilized, airtight glass jars.
Yield:
Approximately 1kg of non-dairy Hazelnut Spread.
Storage:
Up to 3 months in a cool, well-ventilated, odorless place.
