Chocolate Spreads

Chocolate spread is one of those foods that always feels like a treat. It is made from cocoa, sugar, and fats, typically in the form of vegetable oil or palm oil. It is best known for its use on bread, toast, or pastries.

Its smooth and indulgent texture pairs perfectly with the crunch of toast or the flakiness of a croissant.

Beyond spreading, chocolate spread can be used as an ingredient in baking and desserts. It can be used as a filling for cakes, cupcakes, and cookies, adding a luscious chocolate layer.

It can also be incorporated into shakes, ice creams, and parfaits, providing a sweet and decadent chocolatey element.

Chocolate spread began as gianduja – a mixture of hazelnuts and chocolate. In 1951, Pietro Ferrero made the mixture more spreadable with the addition of vegetable oil and milk, and chocolate spread was born – and with the launch of Nutella in the 1960s its popularity blossomed.

It’s now made in high-end versions with more cocoa, and nut-free chocolate spread, white chocolate spread, and vegan chocolate spread are all available.