Hazelnuts with the thin skins removed, ready for nut butter, chocolate fillings and decoration.

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% blanched hazelnuts.

Nutrition per 100 g:
Protein: 16 g.
Fat: 67 g.
Carbohydrates: 10 g.
Energy: 707 kcal / 2958 kJ.