El Mordjene Algerian spread
El Mordjene hazelnut spread, from the Algerian brand Cebon, is a delicious spread that has become a runaway success on social networks, quickly going viral.
With its intense hazelnut taste, similar to the famous Kinder Bueno cream, it has stolen the show from other spreads, notably Nutella. As a result of this popularity, stores and supermarkets were quickly snapped up, making this product rare and sought-after. Its creamy texture and unique taste have made it a must-have for sweet lovers.
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El Mordjene Algerian spread video
However, after its runaway success, El Mordjene spread was banned from being imported into Europe. The reason given is that Algeria is not one of the countries authorized to import milk into Europe, and this paste is said to contain milk.
A surprising explanation, especially as this cream has been available for over three years without any problems. It’s hard not to wonder if it isn’t its recent success that’s bothering people, especially in view of its growing popularity, which is overshadowing the big spread brands.
We hope that this problem will soon be resolved, and that consumers will be able to buy them again. In the meantime, here’s a homemade version of this hazelnut cream, with no added sugar and just two ingredients. A delicious alternative that lets you rediscover the unique taste of this famous spread, while making it at home. 
Ingredients:
Hazelnuts: Choose whole, unsalted hazelnuts. For a more pronounced taste, you can roast them yourself. That’s what I’m proposing here.
White chocolate: Choose good-quality white chocolate for a richer taste. It’s also less sweet. Dulcey chocolate can also be used for a slightly caramelized flavor.
Vegetable oil: Oil is not required. I’m not adding any. The food processor gives me a very smooth, liquid paste. However, if you want to keep the spread longer in the fridge, add 2 spoonfuls of oil when mixing the hazelnuts, or use less chocolate to prevent the cream from hardening.
Preparation steps :
NB: For full details of ingredients, see the recipe card at the end of this article, which you can print out. Below are the instructions, which you can also view in images.
Toast hazelnuts
1. Preheat your oven to 160°C (320°F).
2. Spread the hazelnuts on a baking tray and toast for about 10-15 minutes, until golden brown and fragrant. The hazelnuts should remain lightly golden, to avoid a dark spread.
3. Let them cool for a few minutes, then rub them in a clean cloth to remove the skin.
4. Place the roasted hazelnuts in a food processor (I use the Moulinex 123) or in a Thermomix if you have one.
5. Blend until smooth and liquid. This can take several minutes. You can add a spoonful of vegetable oil to help achieve the desired consistency, but it’s not necessary.
Note: If you have a large quantity of hazelnuts to blend, let your food processor cool down from time to time to avoid overheating the motor.
6. Melt the white chocolate in a double boiler or in the microwave in 30-second intervals, stirring each time. If you use Dulcey chocolate, it will add a slightly caramelized flavor to the cream.
7. Gradually stir the melted chocolate into the hazelnut paste. Add it in two or three additions to control the texture.
8. Mix well until smooth and creamy.
9. If you want to achieve a very smooth cream, pass it through a fine mesh sieve to remove any bits of hazelnut.
The result is a delicious homemade cream spread with no added sugar, perfect for replacing the industrial version!
Storage
Pour the El Mordjene spread into an airtight jar and store at room temperature or in the refrigerator, but if it hardens, reheat it slightly.
If you want to keep it for more than 15 days, you must store it in the refrigerator. To maintain its smooth texture, use less chocolate or add 2 tablespoons of oil when mixing the hazelnuts.
Algerian El Mordjene chocolate and hazelnut spread
EQUIPEMENTS
INGREDIENTS
- 350 g hazelnuts (12.3 oz) (if already roasted, use unsalted)
- 200 g white chocolate (7.1 oz) (or less, to maintain a texture that doesn't harden in the refrigerator)
- 1 tablespoon vegetable oil optional
PREPARATION
Toast hazelnuts
- Preheat your oven to 160°C (320°F).
- Spread the hazelnuts on a baking tray and toast for about 10-15 minutes, until golden brown and fragrant. The hazelnuts should remain lightly golden, to avoid a dark spread.
- Let them cool for a few minutes, then rub them in a clean cloth to remove the skin.
- Place the roasted hazelnuts in a food processor (I use the Moulinex 123) or in a Thermomix if you have one.
- Blend until smooth and liquid. This can take several minutes. You can add a spoonful of vegetable oil to help achieve the desired consistency, but it's not necessary.
- Note: If you have a large quantity of hazelnuts to blend, let your food processor cool down from time to time to avoid overheating the motor.
- Melt the white chocolate in a double boiler or in the microwave in 30-second intervals, stirring each time. If you use Dulcey chocolate, it will add a slightly caramelized flavor to the cream.
- Gradually stir the melted chocolate into the hazelnut paste. Add it in two or three additions to control the texture.
- Mix well until smooth and creamy.
- If you want to achieve a very smooth cream, pass it through a fine mesh sieve to remove any bits of hazelnut.
- The result is a delicious homemade cream spread with no added sugar, perfect for replacing the industrial version!
Notes
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