Hazelnut and olive oil chocolate spread

Date dicembre 21, 2011

They came home gift-wrapped as only Santa’s elves would be able to do: two kilos of intense Caffarel dark chocolate. They came home along with a shower of chocolate stars, wrapped in a shiny yellow and red paper. As you can see from my pictures, I was put in charge of the 20th of December in the Advent Calendar, a game started on December the 1st with Kja’s chocolate pudding, a festive treat you would’n miss!

I had more than a month to think about my chocolate recipe to perform my part on the 20th of December, and I was perfectly aware of what I was going to make with my two kilos of chocolate, a smooth chocolate spread.

A chocolate spread, especially if made ​​with extra virgin olive oil, can be stored for some time and is a good idea for a gourmet Christmas gift. Make it precious with a beautiful handmade label drawn with old pencils in shades of brown, use a Christmas napkin to cover the lid of the jar and tie it with a velvet ribbon.

The simplicity of the recipe is redeemed with the high quality of the ingredients: choose a light and fruity extra virgin olive oil, a not too strong or pungent one as could be an olive oil from Apulia, fabulous with burrata and orecchiette but not in pastry. The cocoa powder I used is from a local chocolate shop and artisan confectionery, De Bondt of Pisa, so intense that it made ​​me forget the love for the Dutch cocoa. The hazelnut cream is organic, made ​​exclusively with blended hazelnuts, which means that, if you want, you can blend the same weight of shelled hazelnuts into a cream.

Despite my psychological and material preparation and the bags with the best ingredients arranged on the table, my chocolatier’s Apprentice thermometer abandoned me when least expected, so I went to a rule of thumb.

Hazelnut and olive oil chocolate spread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Chocolate, preserve
Serves: 3 jars
You’ll need
  • 250 g of dark chocolate 60% of cocoa
  • 250 g of organic hazelnut paste
  • 125 g of light extra virgin olive oil (such as the one from Liguria)
  • 200 g of unsweetened cocoa powder
  • grated peel of an organic orange
How to make it
  1. Chop the chocolate into small pieces, more or less of the same size. It will not be difficult to do with a good knife and a cutting board firmly set on your working surface.
  2. Melt the chocolate until it reaches a temperature of 45°C in bain-marie in a bowl that does not touch the water below, stirring frequently with a silicon spatula.
  3. Remove the bowl from double boiler and mix all the ingredients with a whisk, sifting the cocoa to avoid annoying lumps.
  4. In a mixer, temper the chocolate spread to 23°C and fill the jars. I mixed the cream in a bowl with a whisk until it reached more or less the room temperature, then I filled three jars.

Christmas is really close now, so take a few hours for yourself, chop the chocolate in a warm kitchen, inebriate yourself with its dark smell while melting it in water bath, indulge yourself in mixing it slowly with the hazelnut cream. Pretend to be Vianne Rocher for a night, lost among puffs of cocoa and dark chocolate flakes, you deserve it!

P.S. Try this chocolate spread on warm bread, then you’ll tell me what you think!

Share Button

14 Responses to “Hazelnut and olive oil chocolate spread”

  1. elena franchi said:

    oh mio Dio… non riesco a dire/pensare altro… sublime… grazie Juls, regalo iperbolico, come la ricetta della pinolata e i ricordi che ha fatto affiorare… questa invece è L’ESSENZA DELL’INVERNO E DEL NATALE… oooohhhhh…
    :)

    [Rispondi]

  2. Meeta said:

    Ohh! This is truly divine – love the olive oil addition here! Have to try this one!

    [Rispondi]

  3. Rosa said:

    Mmmhhh, surely divine! A great gift idea.

    Buon Natale!

    Cheers,

    Rosa

    [Rispondi]

  4. Grubarazzi (@Grubarazzi) said:

    I’m in love!

    [Rispondi]

  5. Lan said:

    i think the addition of the orange zest is pure genius.

    [Rispondi]

  6. Holly said:

    You’re giving away nutella’s secrets! Love the addition of the olive oil, I might have to try this for myself. Maybe in a cookie.

    [Rispondi]

  7. Jesica @ Pencil Kitchen said:

    This is major temptation!

    [Rispondi]

  8. a spoonful of yumm said:

    i love the combination of flavors in this spread….delicious ! merry christmas !

    [Rispondi]

  9. Amrita said:

    Olive oil with chocolate, as a spread sounds heavenly! I once had a chocolate mousse that had olive oil…though having something in the fridge, you can spread on toast and biscuits sounds perfect for the holidays!

    [Rispondi]

  10. Karista said:

    Looks positively divine! What a lovely gift idea! Happiest of Holidays to you.

    [Rispondi]

  11. Kasey said:

    What a great idea! I’ll have to make some soon and give out as gifts. Happy holidays!

    [Rispondi]

  12. Giulia said:

    I’m so happy you appreciated it! thank you everyone and happy new year!

    [Rispondi]

  13. DMBLGIT Jan 2012 – The Winners said:

    [...] Host’s Award – Giulia from Juls’ Kitchen: Hazelnut and Olive Oil Chocolate Spread [...]

  14. World Nutella Day: A Celebration in Variety « Je Mange Toute La France said:

    [...] can even make your own as I might be doing later – try this recipe for a bit of variation: Hazelnut and olive oil chocolate spread. If there’s anyone who knows how to make homemade Nutella it would be Juls, a Tuscan [...]

Leave a Reply

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: