Homemade chocolate-hazelnut spread

Ingredients

• 400 g Whole hazelnuts (Roast then remove the skin)
• 60 g Hazelnut oil (Can be replaced with a neutral oil (sunflower, rapeseed))
• 400 g Milk chocolate (Good quality chocolate, to be melted)

Instructions

1. Preheat the oven

   Preheat the oven to 150 °C for about 5 minutes.

   Time: PT5M

   Temperature: 150°C

2. Roast the hazelnuts

   Spread 400 g of whole hazelnuts on the tray and roast for 10‑15 minutes, stirring halfway through.

   Time: PT15M

   Temperature: 150°C

3. Cool slightly

   Remove the tray from the oven and let the hazelnuts cool for 5 minutes on the countertop.

   Time: PT5M

4. Remove the skin

   Rub the hazelnuts between your hands or in a kitchen towel to remove most of the skin.

   Time: PT5M

5. Grind the hazelnuts

   Divide the hazelnuts into two batches and blend in the high‑speed blender until a very fine powder is obtained.

   Time: PT5M

6. Add the oil

   Pour 60 g of hazelnut oil (or neutral oil) into the blender and blend for 2 minutes until a creamy paste forms.

   Time: PT2M

7. Melt the chocolate

   Melt 400 g of milk chocolate in a bain‑marie or microwave (30 s, stir, repeat) until smooth.

   Time: PT5M

8. Incorporate the chocolate

   Pour the melted chocolate into the hazelnut paste and blend for 1 minute until a homogeneous, glossy texture is achieved.

   Time: PT1M

9. Package

   Transfer the spread into a clean glass jar, smoothing the top with the spatula.

   Time: PT2M

10. Chill

    Place the jar in the refrigerator for 24 hours so the spread sets properly.

    Time: PT0M

Nutrition Facts

Calories

550

Protein

6 g

Carbohydrates

45 g

Fat

35 g

Fiber

4 g