Hazelnut Cocoa Spread

Made with ifison Dutch Processed Cocoa Powder (20–22% Fat, Extra Fine, Unsweetened) for a premium dark chocolate flavor and a smooth, creamy texture.

Ingredients

• 1.1 lb (500 g) ifison 100% Hazelnut Paste 
• 1.5 oz (42 g) ifison Deodorized Cocoa Butter 
• 10.1 oz (286 g) confectioners’ sugar 
• 3.0 oz (85 g) milk powder 
• 2.9 oz (82 g) ifison Dutch Processed Cocoa Powder (20–22% Fat, Extra Fine, Unsweetened) 
• 15.4 g vanilla bean or vanilla bean paste 

Directions

1. Add the hazelnut paste and cocoa butter to a stone grinder and mix until smooth. 
2. Gradually add the confectioners’ sugar, milk powder, cocoa powder, and vanilla. 
3. Continue refining for approximately 8 hours, or until the mixture reaches a smooth, silky texture. 
4. Pre-crystallize the mixture at 73°F (23°C). 
5. Transfer the spread into clean jars and seal. 

Tools

• Digital kitchen scale 
• Stone grinder or refiner 
• Mixing spatula 
• Piping bag 
• Scissors 
• Glass jars with airtight lids 

Yield

• Approximately 2 lb (900 g) of Hazelnut Cocoa Spread. 

Storage

• Store in a cool, dry place away from direct sunlight. 
• Keep the jar tightly sealed after opening. 
• Stir before use if natural oil separation occurs. 
• For best quality, always use a clean, dry utensil and avoid introducing moisture into the jar. 

Note: For optimal flavor and freshness, enjoy within 3 months of preparation.