Chocolate Hazelnut Spread
FP
Inspired by Ferrandi ParisMy Thermomix reimagining of their chocolate hazelnut spread
My Thermomix homemade chocolate-hazelnut spread — glossy, rich and far better than the jar.
This is my independent Thermomix homage to Ferrandi Paris and the comforting appeal of chocolate hazelnut spread. It keeps the spirit of the original inspiration, but the method is written fresh for TM6 and TM7 cooks who want clear settings and a warm, achievable result.
Ingredients
- 🥜200 g hazelnuts, roasted
- 🍫150 g dark chocolate, broken
- 🍬60 g icing sugar
- 🍫30 g cocoa
- 🫒40 g neutral oil
- 🧂1 pinch salt
Thermomix method
- Mill the hazelnuts 1 min / speed 9, scraping, until they turn to a smooth butter.
- Add the chocolate and melt 4 min / 50°C / speed 2.
- Add the icing sugar, cocoa, oil and salt. Blend 1 min / speed 6 until glossy. Pour into a jar — it thickens as it cools.
Aly's tips
- The longer you mill the hazelnuts, the silkier the spread.
- Warm gently to make it spreadable again after chilling.
Questions
How long does it keep?
Up to 3 weeks in a sealed jar at room temperature.
Is this the original Ferrandi Paris recipe?
No. This is Chef Aly’s independent Thermomix reinterpretation inspired by Ferrandi Paris and chocolate hazelnut spread; it is not endorsed by or affiliated with the chef.
Want to cook this in minutes?
Every recipe here is made for the Thermomix. Get yours through me, or message me and I'll help you choose.
An independent Thermomix reinterpretation inspired by Ferrandi Paris's chocolate hazelnut spread. Not affiliated with, authorised by or endorsed by Ferrandi Paris or any publisher; the method here is Chef Aly's own. Speeds, times and temperatures are a guide — always check your own Thermomix model's manual and use your judgement, especially around hot liquids and food safety. This is independent content and is not official Thermomix content.
← All recipes