Preparation

1

Step 1

Roast the hazelnuts in a pan without fat for about 5-6 minutes while stirring. Allow to cool and “rub” the skin.

2

Step 2

Grind the peeled nuts, sugar and vanilla sugar as finely as possible. Stir in the oil and cocoa. Heat the cream (do not boil) and melt the chopped chocolate in it. Add the chocolate to the nut mixture and continue to puree until a creamy consistency is achieved.

3

Step 3

Store the spread in the refrigerator and will keep for about 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