Choco pasta!

Home-made hazelnuts-choco pasta

What did you say? “Home-made and ecology is boring”…

Once you’ll have tried this chocolate-hazelnuts spread, you’ll be addicted to home-made (and this choco pasta)!

I hear you… and i agree with you… chocolate is so not ecological. But “choose your battle”. I don’t drink alcohol, I’m eating 6 meals a week vegetarian, biking instead of driving the car… but I do eat once in a while (fair trade, packaging-free, bio) chocolate.

By the way, for the chocolate lovers, 2 Belgian young people (in Antwerp) are making CO2-free chocolate! Sailing and biking cacao nuts… (they are called “Coup de chocolat“).


(copied from this website, in French). For about 3x500ml choco pasta.

  • 300 gr hazelnuts
  • 100 gr sugar cane (or brown sugar)
  • 200 gr chocolate (dark)
  • 350 ml milk (cow or any animal or vegetal milk)
  • 60 gr olive oil
  • vanilla (I replace a little bit of sugar by home-made vanilla sugar); or cinnamon

Preparation (15 min; 20 min if you roast the hazelnuts in the oven)

  • Roast the hazelnuts (oven 180°C 10 min or 3-4 min in the pan)
  • Wrap the hazelnuts in a kitchen towel and rub them to remove most skins.
  • Add the following ingredients in the food processor (mix between each bullet point) until you get a smooth paste:
    • the hazelnuts
    • the sugar
    • the olive oil
  • Melt the chocolate with the milk (+ vanilla or cinnamon) in a pot
  • Add the hazelnut paste to the chocolate and mix well
  • Pour your choco pasta in clean (sterilized) jam pots.