Choco-Hazelnut Spread

Ingredients:

140 gr. Hazelnuts

340 gr. Milk Chocolate

2 tablespoons hazelnut oil (if you can't find it use sunflower oil but NOT olive oil !!!)

1 tablespoon cocoa powder (8 grams)

3 tablespoons icing - sugar (24 grams)

1/2 (half) of a teaspoon of salt

1/2 (half) scoop sweet vanilla extract (if you don't have liquid in a bottle, add a vanilla)

Method:

1. Roast the 140 gr. Hazelnuts for 7 minutes in the oven at 175 degrees.

2. When they are roasted, empty the hazelnuts into a clean towel, wrap them up and shake them. This way the roasted skin is rubbed off immediately! (If you want, you can buy ready-made peeled ones and save the step with the towel. But again, they have to be roasted!)

3. Cut the 340 grams of chocolate into small pieces and melt them in a bain marie or a heatproof bowl over a saucepan of boiling water. Once melted, leave the chocolate to cool for a while.

4. Put the hazelnuts in a food processor and process for 3 minutes until our hazelnuts turn into a very thick paste.

5. Once the hazelnuts are a paste, add 2 tablespoons of the hazelnut oil or sunflower oil and beat the mixture again until smooth.

6. Add a tablespoon of cocoa to the hazelnut paste and beat again until smooth.

7. Then add the icing sugar, salt and vanilla and process again. The more we process our mixture, the better the hazelnut turns into powder (which is also delicious on its own).

8. Finally, add the melted chocolate to all the hazelnut, sugar and oil ‘powder’ and beat again until it is perfectly mixed into a smooth, nutty, chocolaty paste.

9. Try not to eat it all in one sitting, as this is gorgeous!