Hazelnut Spread
You will need:
- 400gr. hazelnuts
- 360gr. caster sugar
- 50gr. cocoa powder
- 130gr. hazelnut (or seed) oil
- 200gr. milk couverture chocolate
Steps:
- Put the hazelnuts in a blender.
- Put half the oil and blend until the hazelnuts are dissolved.
- Stop blending when the mixture has a thin texture (4'-5' approximately).
- Cut the chocolate in little chunks and put it in the blender. The chocolate will melt because of the high temperature from the mixture.
- Mix for 10'' and add the caster sugar and the cocoa powder.
- Mix for one minute and the spread is ready.
Tips:
- You can keep it for 1-2 months out of the fridge or longer when stored in the fridge.
- If your blender is small, use half the amount of the ingredients and then repeat the process with the other half.
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