{"id":31411,"date":"2024-09-22T08:00:27","date_gmt":"2024-09-22T07:00:27","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=31411"},"modified":"2025-03-03T12:31:58","modified_gmt":"2025-03-03T12:31:58","slug":"white-chocolate-hazelnut-spread","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2024\/09\/22\/white-chocolate-hazelnut-spread\/","title":{"rendered":"Homemade White Chocolate Hazelnut Spread"},"content":{"rendered":"

A five ingredient homemade white chocolate and hazelnut spread, that tastes just like the inside of a kinder bueno<\/h2>\n

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So I have posted a fair few recipes now such as my kinder bueno cookies<\/a>, and my kinder bueno tart<\/a> that use a white chocolate hazelnut spread inside. Various shops have sold the spread, but it’s hard to find, so I thought I would make my own homemade version instead. <\/p>\n

Kinder bueno<\/h3>\n

So, as mentioned above, quite a few recipes of mine feature a white chocolate hazelnut spread, and I just adore it. Don’t get me wrong, the ones you can online buy such as my favourite one from black milk cereal<\/a>, and the shop bought one from M&S are all delicious, but my god they are hard to find and buy. <\/p>\n

I don’t think my fascination with kinder bueno is going to stop any time soon as I just adore the flavours of it, and it’s one of the most iconic chocolate bars ever. My kinder bueno cheesecake<\/a> is one of the most popular recipes I have ever posted, and I just don’t blame you all for adoring it as much as I do. <\/p>\n

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White chocolate<\/h3>\n

When it comes to the white chocolate for this recipe, you can theoretically use any, but I would say you really don’t need to use a branded one such as Milkybar. I only ever tend to buy cooking white chocolate<\/a> as I bulk buy so much of it that it’s easier, but you can also just use the supermarket own branded chocolate bars instead.<\/p>\n

This white chocolate helps create the set of the spread once it has solidified, so you can’t leave it out. You can use milk or dark chocolate instead if you wanted to give that a go, but that might create a more solid set spread instead – and the iconic version is definitely the white chocolate one.  <\/p>\n

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Hazelnuts<\/h3>\n

Again, this classically is a hazelnut spread – and you need to peel those hazelnuts. I know, this sounds faffy, but you can buy blanched hazelnuts in SO many shops now, this helpfully skips this step for you. However, if you want to blanch the hazelnuts yourself that also works, of course. However, if you blanch your own, THEY MUST BE COMPLETELY DRY. <\/p>\n

You can blanch your own hazelnuts by bringing a pan of water to the boil, and adding one heaped tablespoon of bicarbonate of soda to the water with the hazelnuts and boiling them for about 3 minutes. You then drain them, rinse them, and the skins should just slide off. Obviously, it doesn’t matter if there are tiny bits of skin leftover, but it can leave little flecks in the spread – so don’t worry. <\/p>\n

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Making the spread<\/h3>\n

This recipe is SO easy to make, but you do need some sort of blender. I use my food processor as I find it much easier to use compared to anything else, but some blenders should also work well as long as the blade can reach all of the ingredients. <\/p>\n

You add the blanched hazelnuts to the food processor first, and blend these to a nut meal – it will essentially look like very very tiny bits of hazelnut, that is almost forming a paste. If the nuts are too lumpy at this stage, you’ll have a lumpier spread. <\/p>\n

Once you have your nut meal, you add the vanilla extract, pinch of salt, and blend whilst you add the vegetable oil. You don’t want to add all of the oil at the same time as it can be too much – how much you need can depend on the nuts themselves so it can vary. <\/p>\n

Once this makes a thick paste, that isn’t too lumpy, you can then add in the melted white chocolate and blend it together. It will make quite a runny sauce at this point, but it needs to set. <\/p>\n

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Storing the spread <\/h3>\n

I use small kilner jars or just regular jars for my spread – I’d say it makes about 500ml of the spread, so you need storage for at least this. You want to make sure that your storage jars are VERY CLEAN if you are planning on storing this for a while, as it prevents any bacteria if you prep the storage containers properly. <\/p>\n

I set the spread at room temperature overnight, and it creates a thick paste – but you can set the spread in the fridge. This does make this much more solid, but both versions are nice, it depends what you would prefer. I wouldn’t recommend heating the spread to make it softer again if it has firmed up too much in the fridge, I’d recommend leaving at room temperature and stirring it slightly. <\/p>\n

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Tips and Tricks<\/h3>\n