Homemade hazelnut chocolate spread

Ingredients

• 400 g Whole hazelnuts (To roast then peel)
• 60 g Hazelnut oil (Can be replaced with a neutral oil (sunflower, rapeseed))
• 400 g Milk chocolate (Break into pieces to facilitate melting)

Instructions

1. Roast the hazelnuts

   Preheat the oven to 150°C. Spread the 400 g of hazelnuts on a tray and bake for 10 to 15 minutes, stirring halfway through.

   Time: PT15M

   Temperature: 150°C

2. Cool the hazelnuts

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

   Time: PT5M

3. Remove the skin

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

   Time: PT5M

4. Grind the hazelnuts

   Place the hazelnuts in the blender (in two batches if necessary) and blend until a very fine powder is obtained.

   Time: PT4M

5. Add the hazelnut oil

   Pour the 60 g of hazelnut oil into the blender and blend for 2 minutes until a smooth cream is achieved.

   Time: PT2M

6. Melt the chocolate

   Melt the 400 g of milk chocolate in a bain‑marie or microwave (30 s at medium power, stir, repeat) until completely liquid.

   Time: PT5M

7. Mix the melted chocolate

   Pour the melted chocolate into the hazelnut cream and blend for 1 minute until a homogeneous and glossy spread is obtained.

   Time: PT1M

8. Package and chill

   Transfer the spread into a glass jar, seal tightly and place in the refrigerator for 24 hours to set.

   Time: PT0M

Nutrition Facts

Calories

550

Protein

6 g

Carbohydrates

45 g

Fat

35 g

Fiber

4 g