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I made this recipe to use in Buckeye Dip and it worked out so perfectly. The spread was creamy and chunky at the same time, a bit like marzipane. The chocolate flavour was intense (I used half carob and half cocoa powder) and for me 1 tbs of honey was perfect. It was only slightly sweet with a bit of bitterness from the cocoa and lots of nut flavour. YUM!
Instead of oil, I added water (about 5 tbs) and that worked just fine. Ill surely make this often again playing with different flavourings (coconut or vanilla maybe). THANK YOU SO MUCH for sharing this wonderful recipe with us, cookingpompom! :)
Made and reviewed for the Best of 2011 Recipe Tag Game in January 2012.

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Lalaloula January 19, 2012

I used cocoa and roasted hazelnuts to get the hazelnut meal. It's great. A bit thick but so good with a spoon. Thanks cookingpompon :) Made for PAC Fall 2011

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Boomette October 30, 2011
Chocolate Hazelnut Spread - Sugar Free