September 1st, 2013

Noisette Caramel Spread

Noisette-Karamell-CremeThere is a big party going on in the Kochtopf. One big party? Not really, we are talking about weeks of parties! Dear Zorra is celebrating the ninth birthday of her blog. Can you imagine that she is already nine years blogging?

And so the weeks are filled with events and surprises. For the monthly Blogevent she asked us to create recipes which use a hand blender or hand blender with or without accessories like a mini chopper. This time it is an easy task.

During our holidays in Alsace I bought a glass chocolate spread with nuts and crunchy caramel. It was a delicious treat, which I could eat with a spoon without bread. Being back at home I decided to make my own version of this spread.

And already the first try was a success! The Spread taste of roasted hazelnuts and semi sweet chocolate, with finely crushed caramel, which slightly crackle when I eat it. A perfect treat for a birthday breakfast.


  • 150g sugar
  • 100g hazelnuts
  • 75g semi sweet chocolate
  • 50g coconut oil
  • 1 Pinch Salt

Caramalize sugar in an pan while stirrig constantly. Pour the caramel on baking paper and let it cool down. After it cooled, place in a mini chopper or blender and crush it to powder.

Roast the hazelnuts until golden. Transfer in a tea towel and rub until they loose their skin. Place in the mini chopper and mix until a fine hazelnut meal has formed.

Melt Chocolate and coconut oil, mix with hazelnut meal, caramel power and salt. Fill in glasses and store it cool til serving.

6 Responses t_on Noisette Caramel Spread

  1. Claudia ~ Food with a View September 17th, 2013

    Köstlich! Die herben Nüsse kann ich mir mit dem fein gemahlenen Karamell sehr gut vorstellen – und Schokoladen-Fan bin ich ohnehin. Tolles Rezept (und das Schleifchen um das Glas herum ist sehr schick)!

  2. zorra September 14th, 2013

    Oh, ich schmelz dahin. Dieser Aufstrich ist genau nach meinem Geschmack. Und wie gut, dass du das Karamell mahlst, in meinem Alter ist das sonst gefährlich für die Zähne. 😉 Apropos Karamell, wieviel nimmst du?

    1. Stefanie September 14th, 2013

      @Zorra: Wie schön, dass er dir gefällt 😀 Ich verwende den gesamten Karamell, den ich aus den 150g Zucker herstelle (erster Schritt im Rezept).

  3. Maria September 12th, 2013

    Wow, das ist ne tolle Idee mit dem gemahlenen Karamell. Ich werde mich am Wochenende daran versuchen – allerdings mit Vollmilchschokolade 😉

    Liebe Grüße,


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