Nutty
Hazelnut
Nutella, praline, roasted hazel
Hazelnut is one of the most recognizable and beloved notes in chocolate: it underpins the flavor of many European milk chocolates and appears naturally in fine dark chocolate too. The spectrum runs from fresh roasted hazelnut to rich praline or gianduja.
What Causes It
Pyrazines formed during the Maillard reaction in roasting produce the characteristic toasted nut aroma. The specific roast level dramatically affects how hazelnut presents: lighter roasts show a fresher, greener nut quality, while darker roasts develop the richer praline character.
Where to Find It
Many Italian and Swiss origins favor hazelnut-forward flavor development in processing. Some Ecuadorian Arriba Nacional beans naturally express hazelnut.