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Hazelnut Chocolate Spread
Hazelnut Chocolate Spread
Type of chocolate: Valrhona Le Lait 39% Baking Bar, Valrhona Le Noir 61% Baking Bar
Makes 4 servings
Ingredients
3 oz whole hazelnuts
2 oz Valrhona Le Lait 39% Baking Bar, melted
2 oz Valrhona Le Noir 61% Baking Bar, melted
7 oz Condensed milk
1 Tablespoon honey
Preparation & Assembly
- Place the whole hazelnuts in a 300 F oven for about ten minutes. Let cool slightly and then remove skins. (Or use already blanched hazelnuts)
- Place the hazelnuts in a food processor and grind until you obtain a paste. Add the melted chocolate into the food processor. (How to temper chocolate)
- Bring the condensed milk and the honey to a boil then add 1/3 of this mixture into the food processor. Mix, gradually adding the remaining milk-honey mixture.
- Store in the refrigerator for 2 hours before serving.
Chefs tips:
Add bits of slightly ground caramelized hazelnuts for a crunchy touch!
