Creamy consistency and intense taste
For a big pot
150 g whole hazelnuts
250 g melted milk chocolate
2 tablespoons vegetable oil
2 tablespoons iced sugar
1 tablespoon unsweetened cocoa powder
1/2 teaspoon vanilla extract
1/2 teaspoon salt
Roast hazelnuts on baking sheet at 200C for 8 minutes. Watch carefully to make sure they don't burn.
Put hazelnuts in a kitchen towel and rub together so that skin falls off. Try to rub off remaining skin with your fingers.
Place hazelnuts in food processor and puree for one minute. Scrape down bowl and continue for another minute. Scrape bowl again and puree another minute, for a total of 3 minutes.
With the motor running, add the oil and vanilla and puree for about 30 seconds.
Add sugar, cocoa powder and salt and puree 30 seconds.
You can stop at this point and you'll have a spread that tastes great, is slightly healthier but it will have more of a grainy texture.
Melt the chocolate in a bowl in a bain-marie. To have a super smooth consistency, add 100 g of melted chocolate and puree for 10 seconds then add the remaining 150 g and puree for 20 min no more.
Delicious with pancakes!
