Chocolate that you’re supposed to spread as freely and as frequently as you would peanut butter and jam! Does it get any better? Uh, yes, when you make it a spreadable chocolate-hazelnut spread called Nocciolata!
My daughter and I sampled Nocciolata from Rigoni di Asiago, a family-owned and operated business based in the Altopiano di Asiago, a mountain plateau in Northern Italy. Using certified organic ingredients free of GMO’s, preservatives, colors, additives, or artificial sweeteners, Nocciolata combines hazelnuts, cocoa and cocoa butter, natural vanilla extract and raw cane sugar. They also have a certified vegan, dairy free version, Nocciolata Dairy Free.
To give the spread an earnest try, we started and ended the day with Nocciolata because, well, any day is better that starts and ends with chocolate. In the morning, we spread it over whole grain toast. It went so well with a cup of coffee! Then, for dessert that night, my daughter asked if she could make her own creation, a take on a chocolate croissant. This is what she came up with:
Nocciolata Chocolate Hazelnut Croissant Rolls
1 can croissant/crescent rolls
Approximately ¼ cup Nocciolata chocolate hazelnut spread (Don’t use too much or it will be a gooey, yet delicious, mess.)
- Preheat the oven per the directions on the can. Spread the dough out on a cutting board. You won’t be cutting the dough along the pre-cut lines so press along those lines to smoosh them together a bit.
- Spread the Nocciolata evenly over the dough leaving about ½ an inch uncovered around all edges.
- Roll up the dough, tucking in the sides as you go and sealing the ends.
- Pick up the roll and place it on a baking sheet lined with parchment paper or a Silpat baking mat.
- Bake according to croissant directions.
- Cut the rolls into slices and serve on their own or with a scoop of vanilla ice cream.