I first experienced the combination of hazelnut purée and dark honey at Slow Foods' cheese festival in Italy. The Piedmont region of Italy is known for its hazelnuts. You can find the most succulent rich hazelnut cakes and cookies. My favorite hazelnut concoction was hazelnut purée and dark honey. My first taste on toast brought about a dionysian state of gastronomical enchantment. The sweet nutty flavors and intensely smooth creamy buttery texture were all so overwhelmingly perfect!
When I returned from my trip, I looked all over NY for another hazelnut and honey mixture. And, I was surprised by the many shops that carried this delicious treat. Recently, Time Out New York had an article about one in particular from southern France called Avelline. This was probably my favorite one that I tried.
How does one enjoy hazelnut purée and dark honey?
Besides eating it plain on toast, you can use it as a condiment with cheese. I suggest you pair it with Montgomery's farmhouse cheddar or Stilton Colston Bassett. You can even pair it with a variety of nutty pecorinos.
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