The homemade spread has it all! Quick to make, you know what you put in it: good dark chocolate, hazelnut puree for its flavor and smoothness and beautiful roasted hazelnuts for the crunch, and a hint of honey for its sweetness.


  • 100 g dark pastry chocolate with 70% cocoa
  • 80 g hazelnut puree
  • 10 cl hazelnut milk
  • 1 tbsp. honey
  • 40 g whole hazelnuts

Préparation : 10 min.
Cuisson : 5 min.
Temps total : 15 min.

Couteaux utilisés pour cette recette

Chef's Knife - Les Forgés 1890
Can be personalised
Chef's Knife - Les Forgés 1890

Rigid and stable. Slicing or chopping herbs, onions, and more with a rocking motion.  

Breakfast Knife Natural Beech

The brunch and breakfast knife 

Breakfast Knife Tangerine

We should always start the day with an Opinel knife!


1Prepare the hazelnuts

In a hot skillet, roast the hazelnuts for a few minutes without ceasing to stir. Using the chef's knife, chop them finely.

2The preparation

In a large glass or stainless steel bowl, place the dark chocolate cut into pieces, the puree and the hazelnut milk, and the honey. Place this bowl over a pan of simmering water, without the bottom of the bowl touching the water. Stir regularly until the chocolate is melted. Off the heat, add the chopped hazelnuts.


Put into a clean jar while still hot and leave to cool. Keep this spread for a few days in the fridge.