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This new gourmet nugget was co-created with Atelier des Maraichers, a Bergerac-based company specializing in zero waste and the recovery of unsold goods.
Our spread was concocted without coloring, additives or preservatives.
With an intense taste of cocoa and hazelnut praline this last one will pleasantly surprise you thanks to its small hazelnut chips that come to bring a touch of crunch and greediness to your taste buds.
The plus of this new range... it is low in fat and it is of course without palm oil!
Made from our roasted hazelnut paste and oil, this spread also contains only simple ingredients: milk, sugar and organic 70% cocoa dark chocolate.
The goal? To offer you a product as if it came out of your kitchen.
In order to obtain our praline paste, several steps are going to be performed.
It should be known, that before starting our manufacturing process, a demanding selection of raw materials is necessary and carried out by our team.
All the nuts we process at the mill are from local and sustainable agriculture. We process exclusively first quality and 100% French fruits.
They are made with the best ingredients
When the raw material is selected, comes the first step of the manufacturing process.
The hazelnut kernels, shelled fruits, will be crushed under our two millstones of respectively 500 kilos and 1 ton for more than an hour and a half.
It is from this stage that our hazelnut paste will be formed. To reveal the intense flavors of this fruit, we will additionally heat it slowly in our cast iron pan for about 45 minutes.
A true 100% natural flavor enhancer this step is essential and is the most important step in the entire manufacturing process.
Now that the transformation of the paste is done what about the oil?
Our hazelnut oil, will be obtained in the same way as our hazelnut paste. However, a manufacturing step is added: the extraction of the oil thanks to our 19th century press.
But how does the extraction take place? The still hot paste is going to be picked up and then placed in the press.
Wrapped in specific cloths known as 'scourtin', the oil is going to be able to be extracted thanks to the pressure of the 40 tons exerted by the hydraulic jack.
After about ten minutes the oil will be recovered to be filtered and then packaged.
'For the record, at the time when the mill was taken over by the ancestors of the current owners, the hydraulic jack did not exist. All the pressing was done manually! It took one man to start, four men to finish and more than an hour to get a complete press. The task was very tedious. Today thanks to the electric mechanism it allows us to make more than a dozen pressings per day! '
Once our dough and oil are obtained, the work of transforming it into spreadable paste can begin.
The particularity of this spread? It's its little slivers of hazelnut.
But being preservative-free how to preserve it?
Closed, it will be to keep at room temperature and can be consumed under 24 months. Opened, it will have to be tasted quickly and kept in a cool place.
How to use it? Like any good chocolate spread that respects itself it will be perfect for breakfast with a generous slice of bread, with a cookie, crêpes dentelles, dried fruit or in a plain yogurt.
Our chef's tip: roasted hazelnut chip muffins with a generous runny heart of our spread and powdered sugar or cocoa powder for the topping!
For extra indulgence you can even use our flour or hazelnut powder for this recipe.
Worthy of a homemade spread, it will also accompany all your Candlemas pancakes!
