Worth reading

Guides and comparisons

How to choose, what to look for on a label, what actually changes between two products that look alike. Written for professionals and for home cooks.

Guides

Our method

What we check before roasting, why the flavour doesn't shift mid-season, and what we refuse to do.
How to choose hazelnut paste for gelato

Calibre, roasting curves, dosage relative to your base, particle size. What actually matters.

Product comparisons

Pure hazelnut paste or sweetened semi-finished product

Why price per kilo compares two different things, and when the sweetened option is the right call.
100% hazelnut paste or 45% spread

One is an ingredient, the other a finished product. What happens if you swap them, and which to buy.
Chopped hazelnuts or hazelnut flour: which to use and when

The two grades of chopped hazelnuts, and why hazelnut flour doesn't replace wheat flour.