Ingredients
Scale
- 1 1/2 cup Whole Hazelnuts
- 1 1/2 cup Whole Milk
- 3/4 cup Powdered Milk
- 1 tbsp Honey
- Pinch of Salt
- 1 heaped cup of Dark Chocolate (72% cocoa solids, chopped)
- 1 cup of Milk Chocolate (chopped)
Instructions
- Oven to 205C, place the hazelnuts on a tray and toast for 10 minutes. Transfer them to a clean tea towel and gather into a bundle and rub together to remove as much skin as possible. While still warm, transfer to a food processor and blend until they go from finely ground to a thick paste. This took ages in my ancient processor and must admit I had a slight hangover so maybe didn’t grind them as much as I should have!
- In a saucepan, mix the whole milk, powdered milk, honey and salt, heat over low heat until the mixture starts to boil. Remove from the heat. Melt the two chocolate in a bowl over a pan of simmering water, stir occasionally until smooth.
- Add the melted chocolate to the ground nuts in the processor and mix, stopping to scrape down the sides. Add the warm milk mixture to the processor and process until everything is well blended and as smooth as you can get it. There was another tip left by someone who had tried it out, which was to strain the spread at this stage to remove the bulk of the hazelnut, it seemed like a waste to me! So left the spread as it was and spooned into sterilised jam jars. Keep the spread in the fridge due to the dairy content and it shouldn’t last too long!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Home Preserving, Chocolate
- Cuisine: Italian