You couldn’t miss the El Mordjene phenomena. This spread, whose taste is reminiscent of the famous hazelnut chocolate bars (Bueno), is a huge success.
This spread has become a real phenomenon!
As it is difficult to find, its price increases, even doubling. But now a French law on imported products containing milk is blocking its entry into the country. Never mind, fans who have already been won over are trying to reproduce it, while the original version is beginning to arrive in Montreal in certain specialized stores… and are quickly selling out. Up to 2000 jars are sold per day! Star of social networks, the El Mordjene spread has fans, despite its price (between $13.49 and $15.99 for a 700 g jar).
How difficult it is to get your hands on a pot, The Montreal Journal asked Marilyn Trottier, chef-owner of the company Crème de Folies, in Lévis, to prepare a recipe that could be made at home. “After testing 5 recipes, I finally found one with a pleasant texture. The secret remains milk, which gives a creamier appearance to the spread,” she says. Surprising: in her store, she already offered Kinder Bueno cupcakes. “From now on, I will put this new spread made in the filling inside!”, she says, happy with the result obtained.
How to make El mordjene spread at home?
You need:
- 230 g hazelnuts
- 265 g of white chocolate
- 265 g of milk chocolate
- 30 ml of hazelnut oil
- 30 ml neutral oil (canola)
- 130 ml of 2% milk
- 50 ml sweetened condensed milk
- A pinch of salt
- 5 ml of pure vanilla extract
The steps:
- Preheat oven to 350°F (180°C).
- Spread the hazelnuts on a baking tray and toast for about 10 minutes or until golden and fragrant. Attention: The browning of the hazelnuts must remain light so as not to obtain a spread that is too dark.
- Let them cool for a few minutes, then rub them vigorously in a clean cloth to remove the skin.
- Place the toasted hazelnuts in the blender with the oils, then pulse until smooth and liquid. This may take several minutes.
- Melt the white chocolate and milk chocolate in a bain-marie (or in the microwave in 30-second intervals, stirring each time) and stir well until the mixture is smooth.
- Incorporate the white chocolate, milk chocolate, sweetened condensed milk and milk into the hazelnut paste. Mix well until you obtain a homogeneous and creamy texture.
- Add a pinch of salt and the vanilla, then mix everything well.
- Pour the spread into an airtight jar. You get a delicious homemade El Mordjene spread without added sugar, perfect to replace industrial versions.
Advice:
- Hazelnuts: Choose whole, unsalted hazelnuts. For a stronger taste, you can roast them more or less lightly.
- Chocolate: Choose good quality chocolate for a richer taste. I used Belcolade (Belgian chocolate). The Freddo brand, on sale in supermarkets, is a good option. Avoid chocolate chips. They tend not to melt properly.
How to store homemade El mordjene spread?
Since it contains milk, it is recommended to store your spread in the refrigerator. It will keep for approximately 3 weeks.
Recipe: how much does it cost to make your own El Mordjene spread?
The cost of making the dough at home? Around $12.85 for a 700 g jar, just a little less than in stores. Except that you are sure to have it whereas in the store, finding it is not an easy task! And then, cooking together before eating is really a great way to spend time with family!
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