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Signature spread
Ingredients*
*Makes 1 kg of spread. Shelf life: up to one month in the fridge (can be frozen).
- 300 g fine white sugar
- 215 g whole hazelnuts
- 225 ml whole milk
- 300 g dark chocolate, chopped
- 3 tbsp. honey
- 1 tbsp. powdered milk
Preparation
- In a saucepan over medium heat, gradually add the sugar. The caramel is ready when the sugar has melted completely and turned amber (about 10 minutes). Pour onto a baking sheet, allow to harden, then break into small pieces.
- Preheat oven to 350°F. Spread hazelnuts on a baking sheet. Place on rack in centre of oven. Roast until amber in colour (about 15 minutes). Stir occasionally.
- In a food processor bowl, blend 215 g caramel chips (step 1) and 215 g roasted hazelnuts (step 2) to obtain a smooth praline texture. Pour into a bowl with the chopped chocolate.
- In a saucepan, heat the honey, milk and milk powder, stirring until boiling. Immediately pour over the praline (step 3) and chopped chocolate
- Whisk until smooth and pour into a jar. Leave overnight in a cool place to crystallize.
