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February 20, 2012 / demarquettechoc

Pancake Day Praline Spread Recipe

Why not use this Shrove Tuesday to indulge yourself with a delectable homemade Praline Spread? Use this topping recipe provided by Demarquette Fine Chocolates to dress up your Pancake Day and truly treat yourself before the start of Lent. This spread is perfect for traditional pancakes or our Irresistable Oatcake Recipe. If you cannot make time to drop into the shop to pick up our very own Chocolate and Hazelnut Praline Spread, you may as well make some at home!


Hazelnut Chocolate Spread Chocolate & Hazelnut Praline Spread

100 g finely ground hazelnuts

150 ml double cream

100 g chocolate (we recommend our 71.1% Dark Chocolate)

1/4 teaspoon cinnamon powder

1 vanilla pod (seeds only)

2 tablespoons honey


Adult Version: 20 ml brown rum (in case you’re feeling exceptionally decadent)


Gently dry roast the ground hazelnuts in a frying pan; remove from heat and leave to cool.

Split the vanilla pod in two and scrape the seeds from the inside; add seeds and cinnamon to the cream and set aside.

Then, gently melt the chocolate over a Bain Marie. Leave to cool slightly and slowly stir in the double cream mixture, followed by the honey. (Add the rum at this point if you are opting for the ‘adult’ version.) Whisk vigorously for 1-2 minutes. Finally, add the roasted hazelnuts.

Spoon the mixture into a sterilised jar and leave to set in the refrigerator. Be sure to enjoy your spread within two weeks!

If you prefer a sweet and salty spread, pick up our Cornish Clotted Cream and Sea Salt Caramel Spread or check out our Halen Mon Salted Caramel Sauce Recipe as an alternative. (And remember not to do anything crazy for Lent this year, like giving up chocolate!)

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