Nutella was invented in 1946 when Italian pastry chef Pietro Ferrero couldn't afford enough cocoa during WWII rationing.
Chocolate Spread
Whip up a luscious chocolate spread in just 5 minutes with a trifecta of simple ingredients! All you need is rich cocoa powder, creamy nut butter, and a touch of honey for sweetness. Perfect for slathering on toast or spooning straight from the jar, this delightful treat will satisfy your chocolate cravings in no time!
Prep
5
min
Cook
0
min
Serves
1
people
Level
beginner
📝 Ingredients
Serves 1🥬Fresh Produce(1)
- 100 ml acqua a temperatura ambiente (3.38 fl oz)
🫙Pantry Staples(2)
- 80 g miele (2.82 oz)can be replaced with agave syrup for a vegan option
- 180 g cacao amaro in polvere (6.35 oz)
👨🍳 Instructions
- 1
Measure the cocoa and honey.
- 2
Pour the room temperature water into a blender.
- 3
Add cocoa, honey, and water into the blender. Blend until you achieve a smooth, lump-free cream; add a tablespoon of water if it is too thick.
- 4
Immediately pour the cream into a clean, dry jar. Let it cool for 10 minutes at room temperature before closing the lid.
💡 Pro Tips
- ✓Bloom cocoa powder in 160-180°F water for 30 seconds before blending to activate flavor compounds and eliminate raw, bitter notes that occur with cold mixing.technique160-180°F
- ✓Use a 3:1 ratio of cocoa to honey by weight, as honey's 17-20% water content will provide the right consistency without making the spread too sweet or thin.ingredient3:1 ratio
- ✓Blend on high speed for exactly 90-120 seconds to create proper emulsification - longer breaks down the honey's structure and shorter leaves lumps.timing90-120 seconds
- ✓Cool the spread to exactly 70-75°F before sealing because honey crystallizes differently at various temperatures, affecting final texture and shelf stability.timing70-75°F
- ✓Use a high-speed blender with at least 1000 watts because cocoa particles are 10-50 microns and need sufficient shear force to achieve smooth consistency.equipment1000 watts minimum
Share this recipe
Prep
5
min
Cook
0
min
Serves
1
people
Level
beginner
Share this recipe
Nutella was invented in 1946 when Italian pastry chef Pietro Ferrero couldn't afford enough cocoa during WWII rationing.
Chocolate Spread
Whip up a luscious chocolate spread in just 5 minutes with a trifecta of simple ingredients! All you need is rich cocoa powder, creamy nut butter, and a touch of honey for sweetness. Perfect for slathering on toast or spooning straight from the jar, this delightful treat will satisfy your chocolate cravings in no time!
📝 Ingredients
Serves 1🥬Fresh Produce(1)
- 100 ml acqua a temperatura ambiente (3.38 fl oz)
🫙Pantry Staples(2)
- 80 g miele (2.82 oz)can be replaced with agave syrup for a vegan option
- 180 g cacao amaro in polvere (6.35 oz)
👨🍳 Instructions
- 1
Measure the cocoa and honey.
- 2
Pour the room temperature water into a blender.
- 3
Add cocoa, honey, and water into the blender. Blend until you achieve a smooth, lump-free cream; add a tablespoon of water if it is too thick.
- 4
Immediately pour the cream into a clean, dry jar. Let it cool for 10 minutes at room temperature before closing the lid.
💡 Pro Tips
- ✓Bloom cocoa powder in 160-180°F water for 30 seconds before blending to activate flavor compounds and eliminate raw, bitter notes that occur with cold mixing.technique160-180°F
- ✓Use a 3:1 ratio of cocoa to honey by weight, as honey's 17-20% water content will provide the right consistency without making the spread too sweet or thin.ingredient3:1 ratio
- ✓Blend on high speed for exactly 90-120 seconds to create proper emulsification - longer breaks down the honey's structure and shorter leaves lumps.timing90-120 seconds
- ✓Cool the spread to exactly 70-75°F before sealing because honey crystallizes differently at various temperatures, affecting final texture and shelf stability.timing70-75°F
- ✓Use a high-speed blender with at least 1000 watts because cocoa particles are 10-50 microns and need sufficient shear force to achieve smooth consistency.equipment1000 watts minimum