Chocolate Paste

Making chocolate spread with the blender, a piece of cake! Throw that Nutella out of the kitchen cabinet and make it yourself! We make a variation with a mix of dark chocolate and milk chocolate.


  • 250 gr hazelnuts
  • 30 gr powdered sugar
  • 100 gr dark chocolate
  • 50 gr milk chocolate
  • 180 ml milk
  • 2 tbsp. butter
  • pinch of salt


  1. Roast the hazelnuts

    Heat the oven to 180 degrees and roast the hazelnuts for about 10 minutes. You don’t need to add any oil. This will help the skins of the hazelnuts come off the nut more easily and the flavor of the chocolate spread will be stronger.

  2. Remove the skins

    Remove the skins by scouring them between a clean tea towel You have to apply quite a bit of force until they will release. Not all of the peel will come off, as long as most of it is removed. Place the shelled hazelnuts along with the sugar and chocolate in the blender cup of the blender. You can break the chocolate into cubes beforehand.

  3. Heat the milk

    Heat the milk in a saucepan over medium heat. The milk does not have to be boiling but it should be warm. Then pour the milk into the blender along with the salt and butter. Mix for 30 seconds on the lowest setting, then increase the speed more and more. After about 1.5 minutes, you should have a nice smooth substance. You can serve the chocolate spread immediately while it is still warm. Not eating right away? Then let the chocolate spread cool on the counter and then place it covered in the refrigerator. You can store the chocolate paste for up to 8 days.