Hazelnut cream with caramel chocolate

Hazelnut cream with caramel chocolate and Bourbon vanilla

Hazelnut cream with caramel chocolate from Tastelanghe in Piedmont. Sixty percent ground hazelnuts from their own family farm, cocoa butter, skimmed milk powder, and real Bourbon vanilla. The sweetest of the three creams, palm oil-free.

Hazelnut cream with caramel chocolate is the sweet variation of the Piedmontese nut spread. At Tastelanghe, it consists of 60% ground Piedmont hazelnuts, along with cane sugar, ten percent cocoa powder, cocoa butter, skimmed milk powder, cocoa mass, and Bourbon vanilla.

Warm, sweet, with a caramel note

Creamy, nutty, caramelly – the sweetest of the three spreads. While the dark one remains tart and the milky one balanced, this one leans into warmth – a caramel note coats the nut without overpowering it. For those who like a little something sweet on their bread in the morning.

The vanilla comes from real Bourbon pods, processed with the seeds. No palm oil, no vanillin. The ingredient list fits on a postcard, which is the exception for chocolate spreads.

It is the most unusual of the three. Caramel and hazelnut are familiar from confectionery, but as a spread, the combination is rarely encountered.

The nut that sets the tone

Tastelanghe maintains a sixty percent hazelnut content across all three creams. It is the percentage that determines whether a spread tastes like nuts or like sugar with nut flavoring. It is especially important for the sweetest version, as it provides a counterpoint to the sweetness.

The nuts grow on 40 hectares in Somano, a village in the Alta Langa south of Alba. The Quazzo family has been farming the groves since 1891, now in the fifth generation.

Alberto Quazzo founded the Tastelanghe brand in 2018 and has processed his own harvest ever since. Previously, the nuts went to others who turned them into their products.

The Langhe, where the hazelnut is at home

The Langhe are primarily known for wine – Barolo and Barbaresco come from these hills. What many don't know: on the plots that are too cool or too shady for great wine, you will find the hazelnut tree.

It is the second major crop of the region, and no less significant. In Alba, twenty kilometers north of Somano, Gianduja was invented from this nut when cocoa was scarce. The hazelnut was the substitute, and the substitute became more famous than the original.

Which of the three suits you

Tastelanghe consciously designs the three creams as a series: the same nut, the same percentage, three directions. The dark one is the tart one, the milky one is the familiar one, and this one is the sweet one.

If you can't decide, start with the milky one and work your way in both directions. If you know you like it sweet, you can save yourself the detour.

A pinch of fleur de sel brings out the caramel

On a slice of brioche, it belongs at Sunday breakfast, and over vanilla ice cream with a pinch of fleur de sel, the salt brings the caramel note to the forefront.

It also works well as a filling in a homemade cake, especially in a simple sponge cake that lets it take center stage. Stirred into warm milk, it creates a cocoa for which you don't need a recipe. Or pure from the spoon, when no one is looking.

With us, you can find other specialties from Tastelanghe made from the same hazelnuts – the hazelnut cream with milk chocolate as a mild variation, the Tartufo Dolce Caramello as a chocolate truffle with the same signature, or other nut creams from our range.

Storage

Store in a dry place at room temperature, protected from sunlight. Do not refrigerate – the cream becomes firm in the fridge and loses its melt-in-the-mouth texture. Briefly stir in any separated oil; this is normal with a high nut content and disappears after the first stir.