Ingredients (for a 500 ml jar) :
– 250g Terroir d’Avenir whole fresh hazelnuts
– 200g Valhrona mixed dark and milk chocolate
– 70g brown sugar
– 1 vanilla pod
– 6 tablespoons hazelnut oil
– 1 tablespoon bitter cocoa
– 1 fine pinch of fleur de sel
Recipe:
– Preheat oven to 200°C.
– Spread the hazelnuts on a baking tray and place in the oven for 15 minutes to roast. Stir halfway through to ensure even roasting.
– Once out of the oven, rub the hazelnuts together with a cloth to remove any small skins.
– Pour the hazelnuts into a powerful blender and blend for several minutes to obtain a fine powder.
– Add salt, sugar and bitter cocoa. Mix and set aside.
– Melt the chocolate in a bain-marie. Add hazelnut oil and vanilla seeds.
– Mix the chocolate with the hazelnuts. If the dough is a little too sticky, you can put it back in the bain-marie for a few minutes and add a little oil, while stirring, to obtain a smoother texture.
