Chocolate Hazelnut Butter

Hazelnuts and chocolate are quintessential companions. Their marriage was not arranged but rather, as often is the case with new culinary creations, a result of scarcity and happenstance. Giandujot, a precursor to the commercial chocolate hazelnut spreads we have today, and its predecessor, gianduja, bore out of respective chocolate shortages in Southern Italy. Hazelnuts were plentiful in the region, and it took little experimentation to understand their compatibility with chocolate.

The sweet buttery hazelnuts, especially when lightly roasted, complement the deep and slightly bitter flavor of cacao. In our rendition, unrefined organic panela sugar sourced from Colombia complements the Barcelona hazelnuts grown in the lush Willamette Valley of northwestern Oregon and softens the rich TCHO cacao.

We craft all of our nut butters in small batches from the finest ingredients:

barcelona hazelnuts*, panela sugar*, TCHO cacao*, madagascar vanilla bean powder*, sea salt

*organic

6.8oz / 192g