Organic spread: here are the best organic chocolate spread, tested by the team!

Who has not one day immersed the spoon directly in the jar of a hazelnut and chocolate spread?This unique taste to savor directly in the pot or almost.Gluttony is a quality, even more when it rhymes with health...Composition, commitment of brands, detailed tasting, on which site to find them: our comparison of the best organic spread 2022 is there!

Precision: at the end of the article, find the test methodology, the nutritional interests of a spread and our tips for making the right choice.You can get the pasta to spread on the sites mentioned in the descriptions, this is the best price guarantee.

1 - Chocobella de Damiano: the most decadent

This incredibly melting spreading dough approaches the texture of a nut puree, almost liquid, you see?Unique of a kind, the Chocobella is made from grilled hazelnut puree and a touch of almond puree.She was elected best organic product in 2016.Big crush!

Quality criteria:

Chocobella tasting:

Our opinion: Incredibly tender in the mouth, it has a delicate and tasty aromatic palette.The sweet taste is present, without being disgusting.The hazelnut remains subtle, probably thanks to the white almond puree, which adds sweetness.It is also the least caloric of the test and the least rich in lipids and saturated fatty acids (AGS).The presence of almond and hazelnut puree helps preserve the fibers, which makes it very interesting on the nutritional level.

>> Chocobella noisettes et chocolat - Damiano

About Damianoc has been since 1964 that the Damiano brand itself develops its recipes from nuts and dried fruits.The company has invested in abandoned plots in Sicily to cultivate its products and was accompanied by agronomists to ensure compliance with nature protection: Noiseraies and almondraies are surrounded by olive trees to promote the'soil enrichment.Chocobella was elected best organic product in 2016 in the diet category.Discover the Damiano range

2 - Dark chocolate and Bovetti hazelnut: the most authentic

Bovetti, an exceptional chocolate brand, has created three versions of its real spread.Dark chocolate and hazelnuts is an excellent surprise, it approaches the typical taste of spread.On the texture side, it is similar to a chestnut cream: practical to avoid sink by the cells of the sandwiches ... The balance between the hazelnut and the cocoa is perfect.

Quality criteria:

Dégustation de la pâte à tartiner Bovetti chocolat noir & noisettes :

Our opinion: the texture of dense cream surprises at first, but yes, it melts almost instantly in contact with the heat of a tartine...The hazelnut is very present in the mouth, it is even the first flavor that floods the palace!With only 4 ingredients and the work of one of the best chocolate makers in France, it is a real success.We were both won over!

>> Voir la pâte à tartiner au chocolat noir et noisettes - Bovetti

About Bovetti: Originally from Piedmont, the chocolate maker Valter Bovetti was first cookie: lovers of the quality of the products, he settled in France in 1985 and opened a chocolate factory.Since 2002, Bovetti products have been made in Dordogne where you can visit the Chocolate Museum.The Bio Bovetti spreads were rewarded at the 2006 SIAL Salon for their exceptional flavors.Discover the Bovetti range

3 - 100% vegetable Dardenne: the most subtle

This spread will be appreciated by fans of hazelnut and cocoa spread.It contains 30% hazelnuts and is one of the least sweet spreads of our comparison thanks to agave inulin (insoluble fiber with a sweet taste that helps regulate blood sugar).Its texture is creamy and the palette of flavors very well balanced!This 100% vegetable Dardenne version is convincing!

Quality criteria:

Tasting of the Dardenne spread:

Our opinion: creamy, this spread can let guess some grus caused by the chocolate which has been melted and the crushed hazelnuts incorporated during the manufacture.Hazelnut and cocoa are subtly dosed, it is soft and light on the palate.Little sweet in the composition, it is far from being bland!Fewer sugars, but as much pleasure, and the Dardenne quality is there.

>> Voir la 100% végétale noisettes et chocolat - Dardenne

About Dardenne: the Dardenne chocolate factory was created in 1897 by the pharmacist-clothier Ludovic Dardenne.Accompanied by chemist Paul Sabatier, the duo tries to understand why hot chocolate is sometimes indigestible.They then imagine a unique drink containing spices chosen for their effects on digestion.The range of Dardenne products is organic and gluten -free certified.Engaged in a continuous innovation approach, the brand has integrated agave into certain products, but also coconut sugar and olive oil.Discover the Dardenne range

4 - Nocciolata without milk Rigoni di asiago: Intense chocolate

Probably the easiest organic spread to find: available online and at correct prices, the Nocciolata exists in 3 versions: hazelnuts and milk chocolate, bianca, and finally dark chocolate (vegan and richer in cocoa).Focus on the Nocciolata all chocolate: a powerful poisoned flavor on the palate, a slightly sticky and dense texture, typical of the classic spread paste...Watch out for allergens: this spread contains soy lecithin.

Quality criteria:

The tasting :

Our opinion: a dense, almost sticky paste, and rich in cocoa.It is nonetheless to please gourmet taste buds.The presence of the cocoa is more marked, which reduces hazelnut and final sucking.A product now present in any store and online, at a very attractive price, especially since it is vegan and without palm oil!

>> Découvrir la Nocciolata vegan - Rigoni di Asiago

About Rigoni di Asiagol'Histoire de Rigoni di Asiago began in the 1920s: first with the production of honey, then jam (fiordifrutta) and finally spreads (Nocciolata).The vegan version without milk was launched in 2014.The brand is engaged in 100% organic and sustainable production: accompanied by agronomists, the entire production cycle is analyzed to reduce energy consumption and environmental impact.The jam is cooked at low temperature and without citric acid (replaced by organic apple juice).

5 - Milk chocolate and Bivevetti hazelnuts: absolute sweetness

The variation of the real bootti milk chocolate spreads has almost the same composition that with dark chocolate.The difference is mainly made to the taste: far from the cocoa, it is softer and sweeter, and makes you think of the heart of a praline chocolate or even of white chocolate.What delight the taste buds...The texture is firmer than the others but it immediately melts on a heated or toasted toast.

Quality criteria:

The tasting of the Bovetti spread:

Our opinion: The most difficult to note!This version with milk chocolate and interesting hazelnuts at the palate: chocolate is softened by milk and hazelnut.Do you know, these chocolate filled with praline?That's a bit, an improved white chocolate version with a nice hazelnut note.This is Alexandre's favorite, my accolyte tester...And I must admit that she also convinced me!Available on the Bienmanger site

>> Voir la pâte à tartiner noisettes et chocolat au lait - Bovetti

You could, by any chance, to fall for this assortment of the three boottti spreads: dark chocolate and hazelnuts, milk chocolate and hazelnuts, and chocolate and caramel at point of salt salt.In doubt ?

Read also: Breakfast cereals: here is the top of organic cereals and the advice of a dietitian

The other organic testing pasta of the test: approved and appreciated!

Paradeigma - Souchet and gluten -free spread and cocoa: gluten -free cocoa:

This spread stands out with its originality: devoid of gluten, Paradeigma has chosen to use stack flour to replace the hazelnut.Here, the cocoa predominates on the souchet, which brings a very pleasant typed note.

>> Pâte à tartiner cacao et souchet - Paradeigma

Quality criteria:

Our opinion: At the opening of the pot, a cocoa note softened by a delicate scent, difficult to specify.The texture is creamy, it does not flow.To the taste, cocoa is attenuated by the souchet, which brings this sweet and comforting side that is expected of a gourmet paste.

About Paradeigma: Paradeigma is a French company launched in 2006 with the desire to offer healthy, organic and gluten -free alternatives.Certified by AFDIAG, the brand designs gourmet sweet snacks, all free of gluten: goutines, cereals and cookies for example.

Rapunzel - Vegan cocoa cream:

This vegan spread with cocoa rapunzel will like chocolate fans who do not like hazelnuts.The texture is dense, rich, and the predominant taste is chocolate.It is relatively more oily than other products and contains organic palm oil.

>> Voir la crème de chocolat vegan - Rapunzel

Quality criteria:

Our opinion: a dense and thick cream which has a strong cocoa smell from the opening.It can be quickly disgusting, except for chocolate fans.The texture is held well at room temperature and remains stable thanks to the oil it contains.It is obviously organic and without additives or preservatives, and has the advantage of being without hazelnuts if it is a taste that you do not like!

About Rapunzelrapunzel is one of the leaders in the organic and vegetarian market in Europe: born in southern Germany in 1974, the brand of natural products is sold in many countries.The goal: to offer organic, vegetarian and gross products possible.The Rapunzel Turkey subsidiary produces a range of dried fruits entirely cultivated by the brand.Since 1988, the hand in hand project guarantees that at least 50% of the ingredients come from fair trade.Discover the range of Rapunzel

We have chosen organic certified spreads.Some are palm oil, but it was not our main criterion.Indeed, the debate around the use of palm oil requires a more detailed explanation.Two people from the team agreed (with devotion force) to test each of them: Alexander, undisputed fan of spread, and I, already convinced by the healthy and original alternatives.

As with our other guides, we pay particular attention to the quality of the products.The spreads mentioned in this guide meet our requirements in terms of quality:

We then evaluated the products on the following organoleptic characteristics:

This list of organic spread is exhaustive, other brands have also launched their own version of spread.The Jean Hervé, Lucien Georgelin and organic garden brands remain among the other spreads than our valid (gourmet) team.

Spread and palm oil: what to think?

For several years, palm oil has been regularly pointed out and several brands declare the withdrawal of palm oil from their products.Palm oil: this oil comes from the palm fruit pulp, mainly cultivated in Indonesia and Malaysia.Since 2005, this is the first oil produced in the world: it is used by the food industry in frying oils, cookies, spreads, but also in cosmetology.Palm oil and health: health side, it is the oil richest in beta-carotene (vitamin A).It contains about as many unsaturated fatty acids (omega 3, 6 and 9) as saturated fatty acids (palmitic acids).ANSES considers that the contribution of saturated fatty acids must represent around 12% of the total daily lipid contribution.A study carried out by a team of researchers has also revealed that the tocotriénol contained in palm oil had beneficial effects on the immune defenses.The study was published in the journal Current Pharmaceutical Biotechnology.Palm oil and kitchen: it is a very popular oil for its solid consistency at room temperature.It is therefore logical that we find it in most of the chocolate spreads.Palm oil and environment: the intensive cultivation of palm oil is involved in the deforestation of agricultural land.Several NGOs campaign for its reduction or even its withdrawal.Many brands committed and certified organic have chosen to select palm oil productions from fair trade or use other vegetable oils.

Notre conseil : > Privilégiez les pâtes à tartiner et produits certifiés AB (agriculture biologique), et dont les huiles végétales sont issues de productions durables et/ou de cultures certifiées FSC.> Substituez l'huile de palme par d'autres huiles : huile de coco, d'olive, colza, noix, tournesol ou de chanvre> Remplacez l'huile par de la crème : qu'il s'agisse de crème d'amande ou de crème liquide, pour un rendu plus oncteux et moins riche.

What are the nutritional intake of a spread?

Classic or organic spreads are mainly composed of lipids (fat in the form of oil, puree or hazelnut powder) and carbohydrates (cane sugar, agave, chocolate), for a total of around 500 to 600kilocalories for 100g.Depending on the raw materials used and their order of importance in the list of ingredients, the distribution of nutrients will be more or less rich in lipids (including saturated fatty acids if it is palm oil for example),in carbohydrates (including sugars), in proteins or even in fibers.The products of this comparison are processed and sweet products, but much healthier than the classic versions found in store.

Rather than talking about calories, let's talk about health and distribution of nutrients: because yes, there are any interests of an organic spread:

Make your homemade spread: our suggestions for an inractable recipe

Decree in recent years, palm oil has not been unanimous in consumers who are looking for healthier choices more respectful of nature.Palm oil and environment: conventional palm oil is widely used in everyday consumer products, especially for the food industry and cosmetology.Massive industrial exploitation consequences the deforestation of palm oil producing countries and endangering animal species.The destruction of natural spaces and the use of chemicals for the treatment of palistic trees are at the origin of environmental imbalances.Choosing a product made up of organic certified palm oil guarantees a more environmentally friendly culture, but is not enough to determine what are the procedures taken to avoid overproduction.Palm oil and health: to date there is no cause and effect link between the consumption of palm oil and health.Like all other fatty corps, saturated or unsaturated, the secret is balance: palm oil is one of the saturated fatty acids, wrongly criticized to cause the increase in cholesterol.This assertion is to be qualified: consumed in too large quantities, saturated fatty acids (present in animal fats, dairy products such as butter, coconut and palm oil) can be the cause ofan accumulation of so -called saturated fats in the arteries.ANSES recommends an average consumption of 12% of saturated fatty acids compared to the intake of total daily lipids.However, palm oil is the oil richest in vitamin E and beta-carotene, so it is useless to deprive it.

Among the organic products brands, several have embarked on the creation of chocolate and hazelnut spread, even, to the carob or the souchet to name only these examples.Available on sale on the Internet on specialized sites or in supermarkets, it only remains to choose. Meilleures marques de pâte à tartiner bio : > Jean Hervé (et sa célèbre Chocolade)> Damiano> Rigoni di Asiago > Bovetti> Dardenne > Jardin Bio

Classic or organic spreads are mainly composed of lipids (fat) and carbohydrates (sugars), for a total of around 500 to 600 kilocalories per 100g.If you make a homemade recipe, you can precisely measure the amount of sugar and fat added. Au lieu de parler de calories, focus sur les nutriments : > Privilégiez les pâtes à tartiner certifiées bio et sans conservateurs ou additifs> Regardez la liste des ingrédients : ils sont listés par ordre d'importance, et donc de quantité.> Si vous souhaitez réduire le sucre : utilisez des substituts tels que l'agave, le sucre de coco> Pour remplacer l'huile : de la crème liquide, du beurre de cacahuètes, d'amande, de noisettes ou de noix.

A spread is mainly composed of oil or fat, sugar, cocoa and crushed hazelnuts.The mixture obtained is smooth, creamy, slightly pasty in the mouth and easy to spread out.Among the recipes to test, let yourself be tempted by version with pralin (hazelnuts and sweet almonds, grilled, and crushed), play on spices for originality (cinnamon, black pepper, pink berries) and replace the sugarclassic by agave, maple syrup or honey.Decadence guaranteed.