The delicious recipe for the famous Algerian hazelnut spread!
Chocolate-hazelnut spread has become a staple treat around the world, and Algeria is no exception, with its own local creations. Among the most famous is El Mordjene, a hazelnut spread from the Cebon brand that has won over sweet-toothed fans.
I tried the delicious recipe from blogger Rachida and adapted it slightly to suit my taste. You’ll find her link in the culinary sources section at the bottom of the article.
This product took off on social media, quickly becoming a viral sensation. With its intense hazelnut flavor, it has earned a place among the very best spreads, even outshining global favorites like Nutella.
The Origins of Algerian Spread
Spread in Algeria has a long history, rooted in the country’s appreciation for hazelnuts, a nut prized throughout the region. With its fertile northern lands, Algeria produces hazelnuts, although that remains little known internationally.
These spreads are often associated with the richness of local flavors, blending roasted hazelnuts and chocolate into a silky, creamy spread.
El Mordjene, from the Cebon brand, has emerged as a flagship product of this tradition. Its success comes from the perfect balance of flavors, giving it a texture and taste strongly reminiscent of the filling in Kinder Bueno.
Though modern, this artisanal product draws on older practices of using local, natural ingredients to make desserts and sweet spreads.
The Controversy
The spread was recently banned from sale in Europe. Why? The official reason is that Algeria is not among the countries authorized to sell dairy-containing products in Europe.
All this comes just as it is enjoying meteoric success, even though it had already been sold in France for several years…
The Main Ingredients in El Mordjene Spread
Hazelnuts: Choose whole, unsalted hazelnuts. For a deeper flavor, you can roast them in the oven, but it’s not essential.
White chocolate: Choose a high-quality white chocolate that isn’t overly sweet for better balance with the hazelnuts.
Grapeseed oil (optional): Although not essential, a little oil can help extend the spread’s shelf life and keep it from hardening in the refrigerator.
Tonka beans: My own small addition to the original recipe; they have a very powerful flavor, so use them sparingly.
Ingredients
- 350 g hazelnuts unsalted if pre-roasted
- 180 g white chocolate
- 1 tablespoon grapeseed oil optional
- 0.5 teaspoon ground tonka bean optional
Instructions
- Preheat the oven to 160°C.
- Spread the hazelnuts on a baking sheet and roast for 10 to 15 minutes, until lightly golden and fragrant. Be careful not to let them brown too much.350 g hazelnuts
- Let the hazelnuts cool for a few minutes, then rub them in a clean kitchen towel to remove the skins.
- Place the hazelnuts and ground tonka bean in a food processor and blend until smooth and fluid. Add a spoonful of oil, if needed, to adjust the consistency.0.5 teaspoon ground tonka bean, 1 tablespoon grapeseed oil
- Melt the white chocolate in a double boiler or in the microwave in 30-second bursts, stirring after each one.180 g white chocolate
- Gradually stir the melted chocolate into the hazelnut paste until smooth and creamy.
- For an extra-smooth texture, pass the spread through a fine-mesh sieve to remove any remaining hazelnut bits.
Notes
Nutrition
Culinary Sources
I originally found the recipe on the Algerian cooking website “Rachida Cakes and Cooking.” Feel free to visit her blog; it is full of wonderful recipes. I slightly reduced the amount of white chocolate and added a pinch of tonka beans. I know they can be hard to find, but believe me, they really add a little something extra.
