Hazelnut residue
This exquisite and delicious spread contains chocolate, hazelnuts and leaves the taste of praline on our palate. It can also be used as a tart base. The quantity of the recipe is small because it contains no preservatives and allows you to make it many times "playing" with the quantities of ingredients.
Equipment
- 1 microwave oven
- 1 mullet
Ingredients
- 180 gram. raw hazelnuts
- 100 gram. Sugar
- 20 gram. cocoa
- 30 gram. dark chocolate
- 30 gram. milk chocolate
- 1 teaspoon maize oil
- 1 vial vanillin alternatively 1/2 teaspoon of vanilla
- 1 pinch salt
Instructions
- 1. Place the hazelnuts in a preheated oven and bake for 10 minutes. 2. Allow them to cool and remove their skins. 3. Put them in a small blender and start grinding them.4. Add the sugar, cocoa powder and salt.5. Continue grinding and add the oil and vanilla. 6. Melt the chocolate in a bain marie or in the microwave. 7. Let it cool and add it to the hazelnut mixture. 8. Mix well and store in a sterile jar in the refrigerator.
Notes
- If you are vegan you can use only dark chocolate
- You can also reduce the sugar or use brown sugar
- You can use roasted hazelnuts
- The texture of the spread can be more or less smooth, depending on whether you want to feel the hazelnuts in your mouth or not.