Delicious Nut-Free Chocolate Spread Recipe UK

Recipe Notes

If you have any questions about how to make this recipe, please post a comment below and I will get back to you.

Servings: The recipe makes 10 tasty portions of chocolate spread.

Calories per serving: 210 calories.

Remember: Please tag #whitakerschocolates with photos of your homemade chocolate spread.

Laura's Top Tips for This Recipe

I find it best to break the Whitakers chocolate into small even pieces before melting. When I tried larger chunks the melting took longer and the mix was not as smooth.

Use a heatproof bowl that fits snugly over the pan of water. This stops any steam or water from getting into the chocolate and ruining the texture.

When I made this spread for the first time I learned to sift the icing sugar and cocoa powder. It stops lumps from forming in the final mix.

If the spread seems a bit thick after it cools I stir in a splash more milk. This brings it back to the perfect spreading consistency.

Always let the spread cool fully at room temperature before putting the jar in the fridge. I find this helps it set properly.

Serving Suggestions

For a quick breakfast spread it thickly on warm toast or crumpets. The heat makes the spread melt slightly and creates a lovely gooey layer that pairs well with a cup of tea.

It works brilliantly in lunch box sandwiches. Try it with sliced banana or fresh strawberries for a sweet and fruity twist that kids love. Because it contains no nuts it is a safe choice for school.

For an afternoon treat use it as a dip with apple wedges or carrot sticks. The creamy texture contrasts nicely with the crisp fruit or veg.

It is also good to stir a spoonful into plain yogurt or porridge to make a chocolate flavoured breakfast bowl. Add some berries on top for extra freshness.

In baking this spread shines too. Swirl it into brownie batter before cooking or use it to fill homemade cupcakes. It gives a fudgy centre that everyone enjoys.

For a fun drink blend a couple of spoonfuls with milk and a scoop of vanilla ice cream to make a quick chocolate milkshake. It is ready in minutes and makes a special weekend treat.

Nutritional Information for This Recipe:

How to Store Your Homemade Chocolate Spread

To keep your homemade chocolate spread fresh and safe to eat it is important to store it correctly.

After making the spread let it cool completely at room temperature. This stops condensation from forming inside the jar when it goes into the fridge.

Spoon the cooled spread into a clean sterilised jar with a tight fitting lid. Sterilising the jar helps prevent bacteria from growing and keeps the spread good for longer.

Once in the jar place it in the fridge straight away. The spread will keep well for up to two weeks when stored in this way.

When it is time to use the spread take the jar out of the fridge and let it sit for a few minutes at room temperature. This makes it easier to spread.

Do not leave the spread out of the fridge for more than a couple of hours at a time. Because it contains milk and butter it can spoil if left in a warm place for too long.

Always use a clean spoon each time some is taken out. This avoids introducing germs into the jar.

If any off smells or mould appear on the surface throw the spread away and make a fresh batch.

A Brief History of Chocolate Spread in the UK

The story of chocolate spread begins in Italy during the early nineteenth century. At that time cocoa was hard to obtain in Turin because of trade blockades linked to the Napoleonic wars.

Chocolatiers in the region mixed the scarce cocoa with plentiful local hazelnuts to create a new paste called gianduja. This was the start of chocolate and nut combinations that would later become spreads.

After the Second World War cocoa remained in short supply across Europe. In 1946 an Italian maker named Pietro Ferrero created a solid hazelnut and cocoa loaf called Giandujot. It could be sliced and spread on bread. By 1951 the recipe had changed into a creamy version known as Supercrema.

The modern form arrived in 1964 when the first jar of Nutella was made in Alba, Italy. The improved recipe and the iconic glass jar helped it become a huge success across Europe.

Nutella and similar chocolate spreads soon reached the UK. They offered an affordable luxury after the war years and quickly became a favourite in many British households for breakfast and snacks. Over the decades many other brands appeared and homemade versions also grew in popularity.