1 jar, 7.5 oz.
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Ingredients (always vegan + always conflict free)
Ingredientstruly ethical chocolate (cocoa mass, cocoa butter, vegan sugar, soy lecithin, vanilla), organic hazelnuts, organic vegan fair trade evaporated cane juice sugar, and sea salt. CONTAINS: SOY, HAZELNUTS
Hazelnut Spread! We bought a special grinder (called a mélangeur, if you wanna get fancy) to make our own cocoa butter-to-bar white chocolate, and one day it hit us that we could use it to make gianduja.
You might know gianduja as Nutella (though our version is galaxies apart from that sugary milky concoction) and put jars of it in the shop—at a high price because it’s made of literally only hazelnuts and chocolate and sugar with like .05% of sea salt (and because for once we costed it out to see what we should actually charge)—and it’s been selling so fast that we just keep making it. It’s much more hazelnutty than Nutella—much more chocolatey, too, and much less sugary.
It takes 12 hours to make each batch. We toast the nuts (organic ones from a family farm in Oregon) and measure out the sugar and chocolate and put everything in the grinder before we go home at night and in the morning gianduja (which is pronounced roughly like “john-doo-yah,” in case you’re interested) emerges, all silky and hazelnutty-perfumy. Really dreamy to open the door to in the morning.
So, here we go. You can thin this out (it’s really really thick) with some water or almond milk if you want to use it as a dip (heat it slightly to make it easier to mix), you can scoop out balls of it to make into truffles (just roll them in cocoa powder), or you can do what we’re all doing which is taking a jar of it home at night and spooning it up while watching Drag Race.
(Sometimes, especially when the hazelnut spread is stored in the fridge, it gets a little separated with the oil floating up to the top. Just stir it back in—a better idea than us adding chemical emulsifiers, right?)
Hazelnut Spread keeps for two months in the fridge! It can also be left at room temperature for several weeks, but for longer-term storage just put it in the refrigerator.
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