The homemade spread has it all! Quick to make, you know what you put in it: good dark chocolate, hazelnut puree for its flavour and smoothness and beautifully roasted hazelnuts for the crunch, and a hint of honey for its sweetness.
Ingredient
- 100 g dark pastry chocolate with 70% cocoa
- 80 g hazelnut puree
- 10 cl hazelnut milk
- 1 tbsp. honey
- 40 g whole hazelnuts
Knives for this recipe
-
Chef's Knife - Les Forgés 1890
-
Breakfast Knife Natural Beech
- Breakfast Knife Tangerine
Step One.
Prepare the hazelnuts
In a hot skillet, roast the hazelnuts for a few minutes without ceasing to stir.
Using the chef's knife, chop them finely.
Step Two.
The preparation
In a large glass or stainless steel bowl, place the dark chocolate cut into pieces, the puree and the hazelnut milk, and the honey.
Place this bowl over a pan of simmering water, without the bottom of the bowl touching the water.
Stir regularly until the chocolate is melted.
Off the heat, add the chopped hazelnuts.
Step Three.
Serve
Put into a clean jar while still hot and leave to cool.
Keep this spread for a few days in the fridge.
