Chocolate spread

Chocolate spread
A chocolate-hazelnut spread
Type	Spread
Place of origin	Netherlands
Creator	Brinkers
Main ingredients	Cocoa, oil, milk, sugar

Chocolate spread is a chocolate-flavoured paste which is eaten mostly spread on breads and toasts or similar pastries such as waffles, pancakes, muffins, and pitas.

Although it tastes, smells, and looks like chocolate, it does not solidify. The paste usually contains cocoa and vegetable and/or palm oil, and is also likely to contain milk, sugar and additional flavors.^[1] At times, it also includes nuts or honey. Chocolate spread is normally sold in glass jars or plastic tubs.

Nutritional information

Chocolate-flavored hazelnut spread
Nutritional value per 100 g (3.5 oz)
Energy	2,262 kJ (541 kcal)

Carbohydrates	62.16 g

Fat	29.73 g
Saturated	28.423 g

Protein	5.41 g

Vitamins
Vitamin E	(33%) 4.96 mg
Units μg = micrograms • mg = milligrams IU = International units
Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database

Notable brands

References

↑ "HERSHEY'S Spreads Chocolate". The Hershey Company. Retrieved 1 December 2014.

Wikimedia Commons has media related to Chocolate spreads.

Chocolate

Overview	Outline History (in Spain)

Theobroma	Theobroma Theobroma cacao Theobroma grandiflorum Theobroma bicolor

Components	Cocoa bean Cocoa butter Cocoa solids Chocolate liquor

Drugs	Anandamide Caffeine Phenethylamine Theobromine Theophylline

Types	Types Baking Compound chocolate Couverture chocolate Modeling chocolate White chocolate

Products	Chocolate bar brands Chocolate beverages Chocolate biscuit Chocolate brownie Chocolate cake Chocolate chip Chocolate chip cookie Chocolate coins Chocolate crackles Chocolate gravy Chocolate ice cream Chocolate liqueur Chocolate milk Chocolate pudding Chocolate spread Chocolate syrup Chocolate truffle Chocolate-covered foods Cioccolato di Modica Fudge Ganache Hot chocolate Mint chocolate Mocaccino Mole sauce Belgian chocolate Swiss chocolate

Processes	Aerated chocolate Broma process Chocolate bloom Chocolate temper meter Conche Dutch process Enrober Sugar crust

Industry	Children in cocoa production Chocolaterie Chocolatier The Dark Side of Chocolate European Cocoa and Chocolate Directive Ghana Cocoa Board Ghana production Harkin–Engel Protocol International Cocoa Organization Ivory Coast production Manufacturers (vertical) World Cocoa Foundation

Other topics	Chocoholic Chocolate fountain Chocolate museums Chocolatiers Health effects United States military chocolate

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