Hazelnut butter is another of the 12 butters created by Casca Rija.
Regardless of the nut used as inspiration for a butter, we keep our production process unchanged, following simple but demanding steps: roasting, selection, grinding, and flavouring.
1st - As with other butters, for hazelnut butter we always begin with roasting, a crucial stage carried out without the use of additives. The hazelnuts are gently roasted naturally until they reach the ideal point.
2nd - After cooling, a machine specially created for this purpose removes the characteristic skins from the hazelnuts. This process was also done manually in Casca Rija's early days.
3rd - After the skins are removed from the roasted hazelnuts, all the hazelnuts are selected so that only the best are used in the packets designated "Avelã Torrada" and in the hazelnut butter.
4th - The fourth production stage consists of transforming the roasted hazelnuts until a creamy, velvety consistency is achieved. This is the most complicated production process of all our nut butters, due to the high oil content that hazelnuts naturally contain.
As with almost all our nut butters, a little exotic spices are added (ground Ceylon cinnamon and dehydrated ginger powder), always ensuring that their flavour does not overpower the unique taste of hazelnut. The smoothness and sweetness of ground Ceylon cinnamon and the slightly spicy intensity of dehydrated ginger powder provide an aromatic result, without ever overpowering the hazelnut flavour. The result is an aromatic and silky cream that reveals, in every spoonful, the unique taste of our hazelnut butter; an unmistakable flavour that will undoubtedly exceed the expectations of all lovers of this nut.
