Recipe Information

• Servings: 1 jar
• Total Time: 40 minutes
• Difficulty: Medium

Ingredients

• For the Spread:
  • 270 g hazelnuts
  • 2 tablespoons unsweetened hazelnut paste
  • 120 g cane sugar
  • 80 g powdered sugar
  • 150 g milk chocolate (your choice, but a rich milk chocolate like Cote d’Or is recommended)
  • 2 tablespoons sunflower oil
  • 10 ml whole milk

Instructions

1. Preheat your oven to 200°C (392°F) using the fan mode.
2. Line a baking sheet with silicone or parchment paper and spread the hazelnuts evenly on it. Roast for 20 minutes, checking every 5 minutes to monitor the toasting process.
3. Prepare another baking sheet lined with silicone for the caramel. In a saucepan, melt the cane sugar without stirring, over medium heat. If it colors too quickly, you can add a tablespoon of water for better control. Be cautious; caramel can burn easily.
4. Once the caramel has achieved a beautiful golden color, pour it over the prepared baking sheet and let it harden.
5. After roasting, allow the hazelnuts to cool, then place them in a kitchen towel. Rub them to remove their skins.
6. In a food processor, combine half of the hazelnuts and the broken caramel. Blend on speed 2 for about 1 minute until you obtain a praline texture.
7. Add the hazelnut paste and blend for another 30 seconds.
8. Remove the mixture from the food processor and set aside.
9. In a double boiler, melt the chopped milk chocolate over low heat, avoiding the microwave as it can scorch the chocolate.
10. In the same food processor, combine the remaining hazelnuts, powdered sugar, oil, melted chocolate, and milk, and blend on speed 2 for 1 minute.
11. Add the praline mixture and blend at high speed for about 2 minutes, until you achieve a smooth and slightly thicker texture than store-bought spreads.
12. Transfer the spread into a glass jar. It can be stored in the refrigerator for 2-3 weeks. Take it out a few minutes before serving to let it reach room temperature for the best consistency.

Notes

Feel free to adjust the sweetness according to your preference. You can also experiment with different types of chocolates such as dark or white chocolate.

Recipe Tips

• For an extra touch, consider adding a pinch of salt or vanilla extract to enhance the flavor.
• When making the praline, ensure you keep an eye on the caramel as it can go from perfect to burnt quickly.
• This spread is fantastic on toast, pancakes, or even drizzled over ice cream!

Nutritional Information

This recipe yields approximately 1800 calories in total, providing about 45 calories per tablespoon of spread.

FAQ

Can I use other nuts instead of hazelnuts?

Yes, you can experiment with almonds or cashews for a different flavor, but the texture may vary.

How long can I store the homemade spread?

The spread can be stored in the refrigerator for 2-3 weeks in a sealed jar.

Can I add more chocolate?

Certainly! Adding more chocolate will deepen the flavor and sweetness of the spread.

Is this spread suitable for vegans?

You can easily make it vegan by substituting the milk chocolate with a dairy-free version and using plant-based milk.

What’s the best way to enjoy this spread?

It’s delightful on toast, pancakes, or directly from the jar! Get creative!