Flavour Spotlight - Chocolate Hazelnut
There’s been a chocolate bar I’ve been longing to recreate ever since I started this gelato venture. Two, actually: Lindt Les Grandes Chocolate Hazelnut — the milk and the dark varieties. Except mine is vegan‑friendly.
Both bars are rich, creamy, and packed with chunky hazelnuts. Pure indulgence. High‑treat territory. And I’ve cracked it.
A luxury item. A weekend treat. Not part of your five‑a‑day.
There’s a bit of an attitude out there about vegan products — as if eating them might turn you into a Martian. But the truth, at least for my gelato, is that vegan simply means extraction. Less is more. When you strip away unnecessary ingredients, what’s left is a flavour‑enriched treat.
If you’re curious, turn over your Magnum or Solero and see what’s inside. Then compare it with the Kingston Gelato method below. All ice creams contain a stabiliser to bind ingredients together — that’s normal. The real difference is the fat source. In my gelatos, animal fats are replaced with cocoa butter, extracted from the cocoa bean. Many dairy gelatos also use cocoa butter, and several of the chocolates I use contain it too.
Another natural fat source is nut butters, which feature heavily in these recipes.
Vegan Milk Chocolate and Hazelnut Gelato
Chocolate Hazelnut Crunch
Base:
Sugars (sucrose, dextrose), Vegetable Fibre (inulin), Carbohydrate (maltodextrin), Stabiliser (glucose syrup, carob gum, sodium alginate, carrageenan, mono & diglycerides), Vanilla, Salt.
The fun bits:
Roasted Hazelnut Butter — 100% hazelnuts
Alkalised Deep Dark Red Cocoa Powder — cocoa powder, potassium salt
Organic Vegan Milk Chocolate Couverture — cane sugar, cocoa butter, rice powder, cocoa paste, vanilla extract (45% cocoa solids)
Roasted whole hazelnuts
Vegan Dark Chocolate Hazelnut Gelato
Dark Chocolate Roasted Hazelnut
Base:
Sugars (sucrose, dextrose), Vegetable Fibre (inulin), Stabiliser (glucose syrup, carob gum, sodium alginate, carrageenan, mono & diglycerides), Vanilla, Salt.
The fun bits:
Toasted Cashew Butter — 100% cashews
Roasted Hazelnut Butter — 100% hazelnuts
Alkalised Deep Dark Red Cocoa Powder — cocoa powder, potassium salt
Ugandan 78% Dark Chocolate Couverture — cocoa mass, sugar, fat‑reduced cocoa powder, cocoa butter, vanilla extract (78% cocoa solids)
Both flavours will be available in the shack this weekend.
Message me on Facebook Messenger or send an email via the form below to reserve yours.