Preparation

1

Step 1

Toast the hazelnuts in a pan without oil for about 5–6 minutes, stirring frequently. Let them cool, then “rub off” the skins.

2

Step 2

Grind the shelled nuts, sugar, and vanilla sugar as finely as possible. Stir in the oil and cocoa.

3

Step 3

Heat the cream (do not boil) and melt the chopped chocolate in it.

4

Step 4

Add the chocolate to the nut mixture and continue blending until a creamy consistency is achieved.

5

Step 5

Store the spread in the refrigerator; it will keep for a good 2 weeks.

For the recipe, you'll need:

Ingredients

Portions

4

Food

  • 200.0 g Hazelnuts
  • 100.0 g Sugar
  • 1.0 Packet Vanilla sugar
  • 2.0 tbsp Sunflower oil
  • 30.0 g Cocoa
  • 220.0 ml Cream
  • 100.0 g Dark chocolate, chopped