Recipe Information

• Servings: Approximately 500g
• Total Time: 35 minutes
• Difficulty: Easy

Ingredients

• 270 g hazelnuts
• 2 tablespoons unsweetened hazelnut paste
• 120 g cane sugar
• 80 g powdered sugar
• 150 g milk chocolate (a good quality like Côte d’Or is recommended)
• 2 tablespoons sunflower oil
• 10 ml whole milk

Instructions

1. Preheat your oven to 200°C (around 400°F) using the convection setting.
2. Place a silicone mat or parchment paper on a baking tray.
3. Spread the hazelnuts evenly on the tray and roast them in the oven for about 20 minutes. Be sure to check every 5 minutes to prevent burning.
4. On a separate tray lined with a silicone mat, melt the cane sugar in a saucepan over medium heat to create caramel. Avoid stirring; let it melt slowly. If it starts to darken too quickly, add a tablespoon of water for safety.
5. Once the caramel is a nice blonde color, pour it onto the tray and let it cool and harden.
6. After roasting, let the hazelnuts cool. Place them in a clean kitchen towel, fold it over, and rub them together to remove the skins.
7. In a food processor, combine half of the hazelnuts and the broken caramel pieces. Blend on speed 2 for around 1 minute to create a praline (a dry paste).
8. Add the hazelnut paste and blend for another 30 seconds.
9. Remove this paste from the processor and set aside.
10. In a double boiler, melt the milk chocolate over low heat (avoid using a microwave as it can burn the chocolate).
11. In the same food processor, add the remaining hazelnuts, powdered sugar, sunflower oil, melted chocolate, and whole milk. Blend on speed 2 for about 1 minute.
12. Incorporate the praline and mix at high speed for a further 2 minutes until you achieve a texture that is slightly thicker than Nutella.
13. Transfer the spread into an airtight glass jar. It will keep in the refrigerator for 2-3 weeks. Make sure to let it sit at room temperature for a few minutes before serving.

Notes

Be careful when handling hot sugar as it can burn your skin. Make sure you have everything prepped before you start the caramel process.

Tips

• For a darker flavor, you can substitute dark chocolate for milk chocolate.
• Experiment with adding a pinch of salt or a splash of vanilla extract for variation.
• Store the spread in a cool, dry place for optimal texture and flavor.

Nutritional Information

This recipe provides approximately: 500 kcal per 100g portion.

Frequently Asked Questions (FAQ)

1. Can I use other nuts instead of hazelnuts?

Yes, you can experiment with other nuts such as almonds or cashews, but the flavor will differ significantly.

2. How should I store the chocolate hazelnut spread?

Store the spread in an airtight container in the refrigerator for up to 3 weeks. Allow it to soften at room temperature before using.

3. Can I use sugar substitutes?

Yes, feel free to use sweeteners like stevia or erythritol, keeping in mind that this may change the taste and texture.

4. What can I use this spread for?

This spread is perfect on toast, pancakes, waffles, or even as a filling for desserts.

5. Is this recipe vegan-friendly?

This recipe is not vegan due to the use of milk chocolate and whole milk. You can opt for vegan chocolate and plant-based milk alternatives if needed.