Chocolate. That got your attention, didn’t it?
My kids – like pretty much every other child on the planet – LOVE the gooey brown goodness, but I’ve always resisted buying chocolate spread as I was concerned by the sugar and fat, and the fact most contain palm oil (the production of which contributes to rainforest destruction).
But when I heard about Pierre Marcolini’s Casse-Noisette (which means Nutcracker, in French), I knew further resistance was futile.
Master chocolatier, PIERRE MARCOLINI, blends toasted hazelnuts from the Italian region of Piedmont, with premium cocoa from the best independent producers around the world to create his smooth Nutcracker spread.
Free from palm oil and preservatives, this rich, creamy recipe simply adds whole milk, a pinch of salt and just the right amount of sugar (all unnecessary fats have been removed) to create a delicious melt-in-the-mouth spread – the perfect treat for when you deserve a little extra sweetness in your life.
We were delighted to be sent a jar of this chocolate-y goodness, and immediately got to work trying it out (purely for research purposes, of course).
Here’s what we came up with…
First we tried Nutcracker spread on a toasted waffle, topped with fresh banana. Next, we ramped it up and turned the waffle into a toastie (don’t overcook, or the chocolate will get too hot and end up lumpy).
Lastly we kept it simple and drizzled it over some fresh raspberries, strawberries and banana.
My favourite was the Nutcracker waffle (this would also be amazing on French toast); Big Sis loved all three and Lil Sis couldn’t get enough of the chocolate-spattered fruit bowl.
How would you enjoy YOUR Casse-Noisset hazlenut chocolate spread?
• like your chocolate with a kick? Check out how to make a Twisted Hot Chocolate