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Chocolate and nuts are amazing flavors separately. But when this duo comes together, it Deconstructs a unique flavor. In the world of sweets, masters who use the perfect harmony of chocolate and nuts come up with beautiful recipes. Ready-made chocolate hazelnut creams provide a practical use in dessert recipes. Zirve Joynut cocoa hazelnut cream has also been produced for exactly this purpose. In addition to Zirve Food, tahini and sesame products, Joynut cocoa hazelnut cream, puree or particle products give great results in the food industry as well as in home kitchens.
In this article, you will discover what you can do with 10 different recipes using Zirve Joynut cocoa hazelnut cream in your kitchens.
Materials:
- 200 g dark chocolate
- 150 g of butter
- 3 eggs
- 200 g granulated sugar
- 100 g flour
- 50 g of cocoa
- 100 g of nuts
Preparation:
1. Melt the chocolate and butter benmari-style.
2. Beat the eggs and sugar until the consistency of foam.
3. Add the melted chocolate and butter to it.
4. Sift the flour and cocoa in a separate place and add to the mixture.
5. Finally, mix by adding the nuts.
6. Pour the mixture into the baking dish and bake at 180 degrees for 25-30 minutes.
Materials:
- 3 eggs
- 1 cup granulated sugar
- 1 cup milk
- 1/2 cup liquid oil
- 2 tablespoons joynut cocoa nut cream
- 2 tablespoons of cocoa
- 1 package baking powder
- 1 pack of vanillin
- 2 cups flour
- 100 g of nuts
Preparation:
1. Beat the eggs and sugar first.
2. Add the milk, oil and nutty cocoa cream.
3. Sift the dry ingredients and add to the mixture.
4. Mix by adding the nuts.
5. Pour the mixture into a cake tin and bake at 180 degrees for 40-45 minutes.
Materials:
- 200 g butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 2 tablespoons joynut cocoa nut cream
- 3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon of baking soda
- 1 cup chocolate chips
- 1 cup hazelnuts
Preparation:
1. Beat the butter and sugars together.
2. Add the eggs and joynut cocoa nut cream.
3. Sift the dry ingredients in a separate bowl and add to the mixture.
4. Add the chocolate chips and nuts and mix.
5. Place the dough on the tray with a spoon and bake at 180 degrees for 10-12 minutes.
Materials:
- 200 g dark chocolate
- 100 ml of cream
- 50 gr joynut cocoa nut cream
- 100 g of hazelnuts (finely ground)
- Cocoa (for the outer coating)
Preparation:
1. Heat the cream and melt it by throwing the chocolates into it.
2. Add the joynut cocoa hazelnut cream to the mixture and continue stirring.
3. Leave the prepared mixture to cool in the refrigerator.
4. Make balls by breaking off small pieces from the cooling mixture and smear them on the nuts.
5. Finally, roll the balls in cocoa and add them to a serving plate.
Materials:
- 500 ml of milk
- 200 ml cream
- 150 g granulated sugar
- 4 egg yolks
- 100 g of chocolate
- 2 tablespoons joynut cocoa nut cream
- 100 g of nuts
Preparation:
1. Heat the milk and cream in a saucepan.
2. Whisk the egg yolks and sugar in a separate bowl.
3. Slowly add the hot milk mixture to the sweetened egg mixture.
4. Put the mixture back on the January and cook until it thickens.
5. Add the chocolate and joynut cocoa hazelnut cream and mix.
6. Cool the mixture and add it to the shaped containers and freeze it in the freezer.
Materials:
- 2 eggs
- 1 cup milk
- 1/2 cup liquid oil
- 1 cup granulated sugar
- 2 cups flour
- 2 tablespoons joynut cocoa nut cream
- 2 tablespoons of cocoa
- 1 package baking powder
- 1 pack of vanillin
- 100 g of nuts
Preparation:
1. Beat the eggs and sugar well.
2. Add the milk, oil and nutty cocoa cream to the mixture.
3. Sift the dry ingredients and add to the mixture.
4. Finally, add the nuts and mix.
5. Bake the mixture four times in muffin molds at 180 degrees for 20-25 minutes.
Materials:
- 500 g of strawberries
- 200 g dark chocolate
- 50 gr joynut cocoa nut cream
- 100 g of hazelnuts (finely ground)
Preparation:
1. Melt the chocolate benmari style.
2. Add the joynut cocoa hazelnut cream to the melted chocolate and mix.
3. Dip the strawberries first into the chocolate and then into the nuts.
4. Arrange the strawberries on greaseproof paper and cool in the refrigerator.
Materials:
- 4 eggs
- 1 cup granulated sugar
- 1 cup flour
- 2 tablespoons of cocoa
- 1 package baking powder
- 200 ml cream
- 200 g of chocolate
- 100 gr joynut cocoa nut cream
- 100 g of nuts
Preparation:
1. Beat the eggs and sugar well.
2. Sift the flour, cocoa and baking powder and add to the mixture.
3. Pour the mixture into a pastry mold and bake at 180 degrees for 20-25 minutes.
4. Heat the cream and add the Joynut cocoa hazelnut cream and mix.
5. Cut the cake in half in the middle and spread Decoction of chocolate cream between them.
6. Decorate the cake with nuts.
Materials:
- 500 ml of milk
- 100 g granulated sugar
- 2 tablespoons of cocoa
- 2 tablespoons cornstarch
- 100 gr joynut cocoa nut cream
- 100 g of nuts
Preparation:
1. Mix the milk, sugar, cocoa and starch in a saucepan.
2. Stir the mixture constantly until it thickens
3. Remove from January and add the coconut cream with joynut cocoa.
4. Divide the puddings into bowls and leave to cool.
5. Serve with a sprinkling of nuts on top.
Materials:
- 2 cups milk
- 3 balls of vanilla ice cream
- 2 tablespoons joynut cocoa nut cream
- 2 tablespoons of cocoa
- 100 g of nuts
Preparation:
1. Pass all the ingredients through the blender.
2. Divide the milkshake into glasses.
3. Garnish with nuts and serve.
At the beginning of the summit, we talked about 10 recipes that you can make with Joynut cocoa hazelnut cream, which is included in our wide product range as a tahini sesame food manufacturer. If you want to get more detailed information about this product, you can contact us.
