Christophe Adam’s Hazelnut Chocolate Spread (say goodbye to nutella)

The Hazelnut Praliné

1. Start by making a caramel with the Sugar (⅔ Cup or 160 g)

2. until it becomes amber

3. Add in the Hazelnuts (1 ½ Cup or 240 g) into the caramel and cook briefly

4. Transfer onto a silicon mat

5. Once the caramel has cooled down and solidified, grind it in a powerful blender

Rest of ingredients

6. Then add into the Food Processor (with chopping blades) (sometimes called 'robot coupe'): the Powdered Milk (⅓ Cup or 40 g), the Butter (2 Tablespoons or 27 g), the Dark Chocolate ( 1 oz or 40 g), the Salt (½ teaspoon or 3 g), the Gianduja (1 Cup or 300 g), (see the recipe HERE), the Cocoa Powder (3 Tablespoons or 20 g)

7. Grind finely for about 5 minutes

Adjusting...

8. I have to add 3 oz or 80 g of melted Dark Chocolate to reach to right consistency, but the quantity will depend on the consistency you want to reach.

9. Be aware that the mix will always look liquid after grinding it and will harden in the fridge