The homemade spread has it all! Quick to make, you know what you put in it: good dark chocolate, hazelnut puree for its flavour and smoothness and beautifully roasted hazelnuts for the crunch, and a hint of honey for its sweetness.
- 100 g dark pastry chocolate with 70% cocoa
- 80 g hazelnut puree
- 10 cl hazelnut milk
- 1 tbsp. honey
- 40 g whole hazelnuts
Knives for this recipe
Chef's Knife - Les Forgés 1890
Breakfast Knife Natural Beech
- Breakfast Knife Tangerine
Prepare the hazelnuts
In a hot skillet, roast the hazelnuts for a few minutes without ceasing to stir.
Using the chef's knife, chop them finely.
In a large glass or stainless steel bowl, place the dark chocolate cut into pieces, the puree and the hazelnut milk, and the honey.
Place this bowl over a pan of simmering water, without the bottom of the bowl touching the water.
Stir regularly until the chocolate is melted.
Off the heat, add the chopped hazelnuts.
Put into a clean jar while still hot and leave to cool.
Keep this spread for a few days in the fridge.