• 13 cup hazelnuts
  • 12 cup + 2 tablespoons millefiori honey
  • 4 tablespoons unsalted butter
  • 12 cup + 1 tablespoon cacao powder


IN a food processor, pulse heaping 13 cup of hazelnuts to create a fine flour. In a medium saucepan over medium heat, melt together 12 cup plus 2 tablespoons millefiori honey and 4 tablespoons unsalted butter, stirring, until mixture is combined. Remove from heat and whisk in hazelnut flour and 12 cup plus 1 tablespoon unsweetened cacao powder. Spread over bread or toast. Spread keeps, in a covered container and refrigerated, for up to 1 week. Makes 1 14 cups.

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Submitted 10/23/09.
Source: La Cucina Italiana
Submitted By: Michelle Hunt
Chocolate-Hazelnut Spread