Ingredients:
- Hazelnuts (1c)
- Callebaut Milk Chocolate Callets (340g)
- Mild Vegetable Oil (2 tbs)
- Confectioners’ Sugar (3 tbs)
- Callebaut Unsweetened Cocoa Powder (1 tbs)
- Vanilla Extract (½ tsp)
- Salt (¼ tsp)
Note: Variants can be made with Callebaut dark, white and ruby chocolate callets.
Preparation:
- Preheat oven to 176°C.
- Spread hazelnuts in a single layer on a baking sheet and toast for about 12 minutes, until browned and slightly blistered.
- Wrap hazelnuts with a towel and rub vigorously to remove loose skin. Let cool completely.
- Melt Callebaut chocolate callets at 50°C. Stir until smooth. Let cool completely.
- Grind the hazelnuts until they form a paste. Add oil, sugar, cocoa powder, vanilla, and salt and continue processing until the mixture reaches desired consistency.
- Add the melted chocolate, blend well, and strain to remove chunks.
- Scrape the spread into a jar and let cool to room temperature. Store for up to 2 weeks.