Hazelnut Chocolate Spread

15 min
30 min
45 min


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 (depending on the type of food processor used, this could take 10-20 minutes. The mixture will begin to warm as it spins and gets smoother).

Melt the Valrhona Baking Chocolate to 105F and add into the food processor.

Bring the condensed milk and the honey to a boil then add 1/3 of this mixture into the food processor. Continue mixing, gradually adding the remaining milk-honey mixture.

Store in the refrigerator for 2 hours before serving.