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Diamond Custom Machines Corp.
Non-Dairy Hazelnut Spread
The ultimate treat for kids and grownups, this luxurious spread is completely dairy free, as the
original recipe for gianduja demands. Ideal on virtually anything: bread, ice cream, mixed in with
hot coffee or simply on a spoon directly out of the jar.
The key ingredients for this recipe are hazelnuts, so be sure to use the highest quality available.
Ingredients
▻▷
1650 g
▻▷
1050 g
▻▷
300 g
Directions
1.
Roast the hazelnuts by placing them in a thin layer in a convection oven at
265°F/140°C for about 30 minutes. Stir from time to time. They are properly roasted
when they turn a light caramel color in the middle.
2.
After removing the skins, pre-grind the hazelnuts by pulse-crushing
Mixer-grinder/Cuisinart for approximately 1 minute, obtaining a fine hazelnut flour.
3.
At this point, pour the sugar and the hazelnut flour into the DCM Melanger, 300g -
roughly 2 cups at a time, making sure ingredients are evenly combined and worked
into a coarse paste before adding more.
4.
Let process for three hours.
5.
Once you are pleased with the consistency of the spread, proceed by sprinkling in
the cocoa powder 150g - roughly 1 cup at a time, and allow it to combine well with
the nut paste. Once all of the cocoa powder is blended in, let run for an additional
half an hour.
6.
Proceed with removing the contents of the drum. For optimal results, store the
spread in sterilized, airtight glass jars.
Yield: Approximately 3kg of non-dairy Hazelnut Spread
Storage: Up to 3 months in a cool, well-ventilated, odorless place.
Version 1 : 16 April 2018
14 cups
75% Hazelnuts
5 ¼ cups
12% Granulated White Cane Sugar
2 cups
8% Cocoa powder
U ser Manual Model: DCM - 20
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