Hazelnut butter is another of the 12 butters created by Casca Rija.
Regardless of the nut that serves as inspiration for a butter, we keep our production process unchanged, following simple but demanding steps: roasting, selection, grinding, and flavoring.
1st - As with other butters, for hazelnut butter we always start with roasting, a crucial step carried out without the use of additives. The hazelnuts are gently roasted naturally until they reach the ideal point.
2nd - Once cooled, a machine specially created for the purpose removes the characteristic skins from the hazelnuts. This process was also done by hand in an early phase of Casca Rija.
3rd - After the skins are removed from the roasted hazelnuts, all the hazelnuts are selected so that only the best are used in the packs labeled "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 spice is added (ground Ceylon cinnamon and powdered dehydrated ginger), always ensuring that its flavor does not overpower the unique taste of hazelnut. The softness and sweetness of ground Ceylon cinnamon and the slightly spicy intensity of powdered dehydrated ginger provide an aromatic result, without ever overpowering the hazelnut flavor. The result is an aromatic, silky cream that reveals, with every spoonful, the unique flavor of our hazelnut butter; an unmistakable flavor that will undoubtedly exceed the expectations of all lovers of this nut.
