Organic Cocoa Hazelnut, Pear and Mascarpone Spring Rolls

Organic Cocoa Hazelnut, Pear and Mascarpone Spring rolls, where gooey melted chocolate and sweet cheese meets some wonderfully caramelized pear all wrapped up in a crispy shell.

Song of the day: "Creature Comfort" by Arcade Fire.

Organic Cocoa Hazelnut, Pear and Mascarpone Spring rolls, takes Penotti's Organic Cocoa and Hazelnut spread and their Duo Hazelnut and Caramel to creative and delicious heights of flavor and texture, all wrapped in a handheld dessert that will have your guests in luxurious and total bliss!

[This post is sponsored by Penotti Canada. We received compensation in money and product in exchange for a series of original recipes. As always, all opinions are our own.]

Organic and natural for us at Sugarlovespice is how we like to shop, it is our way of life and we have found that there is such a huge difference in quality and flavor. We are continually looking for great products made with passion and that don't have any unwanted preservatives. When Nicoletta told me about this spread and a company called Penotti I was very curious. When she told me that Penotti made sweet spreads that are all natural with no preservatives, my curiosity was peaked! It is not every day that you find something sweet that is organic and natural, and my days of mundane toast were over. I just had to try some and luckily we found some at our local grocery market. It was their Organic Cocoa Hazelnut Spread that we tried first.  We just fell in love with it. Penotti saw our blog after we did some social sharing of the product, as we do when we find a gem. Penotti contacted us and we were graced with another two products: Duo Penotti Cookies & Milk and the Cookie Notti Original that uses the Belgian Speculoos, a cookie that Nicoletta raves about that she used to have in Italy.

Nicoletta and I were quick to put our creative juices to work creating a dessert pizza with the Cookie Notti gracing the pizza crust adding some caramelized banana and whipped mascarpone to finish it off. This took dessert to an all-time ultimate level. It was absolutely delicious and so luxurious and Penotti became a brand that graces our shelves today. The varieties are numerous ranging from the Cookie Notti Original and Crunchy to the Duo series of  Cookies & Milk, Hazelnut and Vanilla, Hazelnut and Caramel, and one of our favorites the Organic Cocoa and Hazelnut spread. In the world of chocolate spreads, this rates top of the class in our eyes.

The history behind Penotti: The story goes something like this, Marcello Marsolo Peeters is the man behind Penotti. His family was from Italy, from Sicily to be more exact. This is the part of the story I like best because it involves his grandma. Marcello took his Grandma Marsolo's original recipe and created a delicious Chocolate Hazelnut spread. Like I have said before, no one makes things better than Nonna! He named the brand Penotti which came from the Italian word "nocciola" (Italian for hazelnut).  Started in 1970 and moving to the present, Penotti has become one of the worlds biggest chocolate spread companies, leading the creativity of this brand with innovation! Penotti is passionate and dedicated to creating most incredibly tasting chocolate hazelnut spreads amongst a vast variety of other spreads and keeping to their belief of only using natural ingredients. From our perspective you can definately tell in the flavor of this product!

History 101 is over I am excited to tell you about our Organic Cocoa Hazelnut, Pear and Mascarpone Spring rolls!

Nicoletta and I were so delighted that we were picked to develop recipes with the Penotti products. My mind was racing at all the creative ideas I had floating in my mind. Little did I know that the bubble of creativity was going to grow immensely due to the fact that I only had a small glimpse of what products Penotti had developed. Now having a broad assortment of products we are putting our ideas to the test and our first out of a series of recipes that will be coming to you are these Organic Cocoa Hazelnut, Pear and Mascarpone Spring rolls.

The very first thought I had in using this product was Spring rolls. I kept getting this visual of a spring roll all crispy outside and inside that melted cocoa hazelnut. But the vision was only to inspire me more as I wanted to add something creamy, along with a fruit element. It looked so good in my mind that the only thing to do was to bring it into the real world, and so I did!

Some quick shopping both at the Asian market for the spring roll wrappers, and a stop at the Italian store for the mascarpone and we are set to get this dream to reality. Already in the fridge was a nice ripe Bosch pear, organic of course, bought at our local farmers market. This is truly a multicultural affair which sits well with me.

One thing that I did not realize was how thin the spring roll wrappers are. You have to be so careful in pulling the layers apart, but they are so beautiful. The mascarpone nice and at room temperature starts the process, followed by a nice heaping teaspoon of the Organic Cocoa Hazelnut spread. The pear, I cubed and sauteed in a pan with maple syrup, cinnamon, and just a pinch of nutmeg to spice it up a bit, and I think the flavors will marry nicely. I love this part of rolling up the package. It is like Christmas wrapping all that good stuff and knowing when this roll hits the hot oil, the inside is going to melt and do a sultry slow dance together, and the only thing holding the rhythm would be that crisp outer shell.

Don't these look amazing! Look at that swirl of cocoa hazelnut on the backdrop of mascarpone. It is truly a work of art, and seeing those morsels of pear peaking out in the folds tells me that when this pouch heats up it is going to be so so good!

In a wok with some grapeseed oil nice and hot around 360° F, I gracefully lay the spring rolls in. The color that forms is absolutely beautiful, golden, and so inviting. The aroma of cocoa, hazelnut, and caramelization of the pears has my mouth watering and I am willing to chance a tongue burn as these come out of the hot oil and onto a paper towel. I love how thin that spring roll wrapper is as it does not hide the fact that there is a lot of sweet delectable goodness in this finger food of a dessert.

First bite in and taking cool breaths in between, reveals that super crispy shell. The echo from its vibration echoing in my ear in a pure blissful way. Then oozing from the pouch the Organic Cocoa and Hazelnut spread, sliding along the sweet rich velvety folds of the mascarpone cheese. Then playfully these morsels of caramelized pear goodness release that plump maple fruit sweetness that marries so well with the spread and cheese.

Oh but wait, this experience is not over, I made a dipping sauce, yes I did. I used the Duo Penotti Hazelnut and Caramel spread, combined it with some maple syrup, white pepper, cardamom, butter, and sesame oil. I simmered it in a small pan ever so slowly until it became a velvety shimmery sheen.

Now for the test, let DIP! Okay, now that is so wonderful, the hazelnut and caramel bathing that crispy nuttiness of the spring roll shell, and the sesame and butter is pure heaven to the mix with that luxury. Slow bite after slow bite and dipped, of course, it is like heaven, I could eat 20 of these if I had them, fortunately for my waistline we cooked only a few, and thank goodness for that, lol.

It is the Festive Season, and finger foods are such a way to have fun and enjoy beautiful food. If you are wondering how to finish a party with a huge bang, think of these Organic Cocoa Hazelnut, Pear and Mascarpone Spring rolls, made with the amazing Penotti brand spreads all natural ingredients with a flavor beyond description. Penotti, the brand with a choice!

Song of the day: "Creature Comfort" by Arcade Fire.

Organic Cocoa Hazelnut, Pear and Mascarpone Spring Rolls

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Organic Cocoa Hazelnut, Pear and Mascarpone Spring rolls, where gooey melted chocolate and sweet cheese meets some wonderfully caramelized pear all wrapped up in a crispy shell.

• Total Time: 40 minutes
• Yield: 10 spring rolls 1x

Ingredients

Scale 1x2x3x

For the pear:

• 1 Bosch pear, diced
• 1 teaspoon butter
• 1 teaspoon sesame oil
• 1 teaspoon maple syrup
• pinch of cinnamon
• pinch of nutmeg

For the filling:

• 10 teaspoons mascarpone cheese
• 10 teaspoons Penotti's Organic Cocoa Hazelnut spread

For the dipping sauce:

• ¼ teaspoon sesame oil
• pat of butter
• 2 teaspoon Duo Penotti Caramel Hazelnut Spread
• 1 teaspoon maple syrup
• pinch of white pepper
• pinch of cardamom
• splash of cream

For the wrappers:

• 10 store-bought 6inch x 6inch spring roll wrappers
• a little bowl of warm water

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Instructions

1. In a saute pan, drizzle sesame oil and place butter in to melt over medium heat. Toss in diced pear, sprinkle with cinnamon, cardamom, nutmeg, and stir. Add maple syrup, saute for another minute and set aside to cool.
2. Place a spring roll wrapper on a clean surface. Spread a teaspoon of mascarpone cheese, top with a teaspoon of Organic Cocoa Hazelnut spread, sprinkle with caramelized pear. Brush sides, top, and bottom with warm water. Remember to leave enough space on both sides of the wrapper for folding and rolling. Begin by first rolling the wrapper forward until it overlaps, then fold sides in and continue rolling until it comes to the end. Before reaching the end, brush some warm water on the last inch of the wrapper to seal. Place spring rolls seam side down and set aside.
3. In a small saucepan, add sesame oil, butter, and the Duo Penotti Hazelnut and Caramel spread. Whisk in cream, until a smooth consistency is achieved. Season with white pepper and cardamom. Mix well and put in a serving bowl.
4. In a wok, heat up 500 ml grapeseed oil to 360° F. Slowly place spring roll seams side down into the oil. Fry for about 2 minutes or until they turn a golden brown color. Take out spring roll with a slotted spoon. Let excess oil drip off into pan and place on a paper towel-lined plate.
5. Serve warm with dipping sauce.

Notes

These spring rolls are best made and fried right away to prevent the wrappers from getting soggy and falling apart in the oil when frying.

• Author: Loreto
• Prep Time: 30 minutes
• Cook Time: 10
• Category: Dessert
• Method: Deep frying
• Cuisine: Fusion

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[This post is sponsored by Penotti Canada.  We have been compensated in money and product in exchange for a series of original recipes. As always, all opinions are our own. We only work with brands we use and love and therefore can recommend. Thank you for supporting the brands that support SugarLoveSpices.]

Loreto

When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.