Whole hazelnut kernels to pair with cocoa, coffee, vanilla and caramel notes.

How to use:

• Chocolate: use dry whole kernels or pieces as inclusions or decoration before the chocolate sets.
• Breakfasts: add chopped nuts to porridge, granola or plant-based yoghurt just before serving.
• Baking: fold chopped nuts into cookie, brownie or cake batter following your recipe.
• Chocolate hazelnut spread: process into nut butter and combine with cocoa and a sweetener following your recipe.
• Chocolates: place a whole dry kernel inside a truffle or coat the outside with chopped hazelnuts.

Tip: Choose the chop size for the dish. Use a suitable processor with pauses for nut butter; nuts must be dry when added to chocolate.

Ingredients: 100% raw hazelnuts.

Nutrition per 100 g:
Protein: 15 g.
Fat: 61.5 g.
Carbohydrates: 9.4 g.
Energy: 704 kcal.