Crunchy Cocoa Nib Hazelnut Praline Spread
JojoM
Deeply nutty cocoa nib hazelnut praline blended with caramel, grapeseed oil and fleur de sel—perfect as a spread, cake filling, entremet insert or swirl-in.
🌰 Crunchy Cocoa Nib Hazelnut Praline Spread
This intensely nutty cocoa nib praline brings together toasted hazelnuts, bitter-sweet cocoa nibs, deep amber caramel and a touch of fleur de sel for the ultimate artisanal spread. 💫
Whether you spoon it over yogurt, layer it into an entremet, swirl it through cakes or enjoy it straight from the jar, this spread delivers bold flavour and incredible texture every time.
Why This Cocoa Nib Praline Works So Well 💥
Cocoa nibs add a natural chocolate-like bitterness without any actual chocolate, giving your praline a sophisticated, grown-up edge. Combined with caramelized hazelnuts, neutral oil for fluidity and a whisper of salt, the result is a crunchy-smooth spread that tastes like a high-end patisserie filling. It’s versatile, make-ahead friendly and perfect for home bakers who want a professional finish to their creations.
Perfect Uses for This Praline ✨
- Spread on warm toast or brioche
- Fold into whipped cream for a nutty crème légère
- Use as a crunchy insert in entremets and layer cakes
- Swirl into brownies, cookies or muffins
- Serve as a topping for ice cream or yogurt bowls
- Enjoy as a spoonable nut butter-style snack
Its balance of caramel sweetness, roasted hazelnut depth and cocoa nib bitterness makes it a fantastic flavour-booster for both desserts and breakfast dishes.
Tips for Best Texture & Flavour 🥄
- Toast the hazelnuts until deeply golden for maximum aroma.
- Let the caramel cool until firm so it cracks cleanly when mixed.
- Stream the oil slowly—this controls whether your praline stays chunky or becomes smoother.
- Cocoa nibs won’t melt, so they give constant crunch and intense cocoa notes.
- For a glossier, more fluid spread, add an extra tablespoon of oil.
Make-Ahead & Storage 🧺
This praline keeps exceptionally well. Store it in a clean, airtight jar at cool room temperature for a week, or refrigerate for longer freshness. If chilled, bring it back to room temperature for easy spreading.
Elevate Your Baking with Cocoa Nib Praline 🍫
Adding this praline to your bakes instantly gives them depth and complexity. Entremet lovers will appreciate how beautifully it pairs with dark chocolate mousse, fruit purées (especially raspberry or passionfruit), or creamy layers like crème diplomate. For simpler treats, you can fold it into buttercream or sandwich it between crisp cookies for an indulgent bite.
Frequently Asked Question ❓
Can I use different nuts or oils in this cocoa nib praline?
Absolutely! Almonds or pecans work beautifully, and any mild neutral oil—such as sunflower or light olive oil—will keep the texture and consistency similar.
What People Are Saying ⭐
Lara: “Used this as the crunch layer in an entremet and it was insane. The cocoa nibs give bitter notes that balance the sweetness perfectly.”
Marco: “We’ve been spooning it over yogurt and ice cream. So much flavour for such a simple recipe.”
Aya: “Swapped in sunflower oil and it still worked great. The crunchy version is addictive.”
Final Thoughts 🌟
If you love nutty spreads with complexity, this cocoa nib hazelnut praline is a staple you’ll find yourself making again and again. Easy, refined and endlessly versatile—it's the perfect homemade upgrade to elevate cakes, pastries, and everyday treats. Enjoy every spoonful! 👩🍳✨
Crunchy Cocoa Nib Hazelnut Praline Spread
JojoMDeeply nutty cocoa nib hazelnut praline blended with caramel, grapeseed oil and fleur de sel—perfect as a spread, cake filling, entremet insert or swirl-in.
Chef's Tips
Toast the hazelnuts until deeply fragrant and golden for maximum flavour before mixing with the caramel.
Let the caramel-coated nuts cool slightly so the steam escapes but the caramel is still pliable before adding the oil.
Mix longer for a smoother, spreadable praline or stop earlier to keep more crunchy cocoa nib texture.
Store the praline in a clean, airtight jar at cool room temperature or in the fridge if your kitchen is warm.
Tools Used
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Ingredients
Cocoa Nib Praline
Instructions
Make the Cocoa Nib Praline
- 1
Preheat oven to 160°C (320°F). Line a baking tray with parchment.
- 2
Toast hazelnuts for 10 minutes until fragrant.
- 3
Make a dry caramel with the superfine sugar in a saucepan.
- 4
Pour caramel over hazelnuts and let cool completely.
- 5
Break into chunks and add to stand mixer with cocoa nibs.
- 6
Beat to form coarse crumbs.
- 7
Slowly stream in grapeseed oil until mixture becomes a paste.
- 8
Add fleur de sel and mix to desired texture.
- 9
Store in an airtight jar at room temperature or refrigerated.
Comments & Reviews
Aya
10/5/2025
Tried it with sunflower oil and it still worked beautifully.
Marco
7/18/2025
Perfect chunky texture. Great over yogurt!
Lara
4/2/2025
Used this as an entremet crunch layer—AMAZING balance of bitter and sweet.
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Nutrition Facts
Serving Size: 2 tbsp (30 g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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