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Hazelnut and olive oil chocolate spread

Servings 3 jars
Author Giulia


  • 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


  • 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.
  • 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.
  • Remove the bowl from double boiler and mix all the ingredients with a whisk, sifting the cocoa to avoid annoying lumps.
  • 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.
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