Last Saturday I finished Daddy’s Nutella jar and sunday morning I slept … so when I woke up, the stores were closed.
When Dad doesn’t have his Nutella at the time of his 4 pm hunger, he behaves like a grimlin who would have eaten after midnight!
No choice, I need a substitute remedy!
The recipe for hazelnut chocolate spread!
100g of muscovado sugar (it is an unrefined sugar with a particular taste. Otherwise use brown sugar)
150g of minimum 32% cocoa milk chocolate.
20g powdered milk
120g icing sugar
10g unsweetened cocoa
8g of toasted hazelnut oil
1 pinch of salt.
The quantities are precise, I suggest that you respect them for a perfect result.
Step 1: The praline
Roast the hazelnuts for 20min at 160 ° Celsius, remove the hazelnut skins by kneading them in a tea towel, to avoid an unpleasant bitter taste.
Make a dry caramel with muscovado sugar. Let it cool on a marble or silicone sheet. Break it into small pieces.
Mix it with 140g of hazelnuts until you get a liquefied paste. Do it in several times if necessary, it is necessary to prevent the preparation from heating up.
Stage 2: The Gianduja
Mix 170g of hazelnut with icing sugar.
Melt your chocolate in a bain-marie or in the microwave,
to mix everything.
Finally add the cocoa, powdered milk and hazelnut oil and stir in the praline.
Mixing everything together the dough will heat up and look liquid to you, but as it cools it will thicken.
Add a pinch of fleur de sel to enhance all the aromas.
Sugar + salt + fat = culinary ecstasy.
Enjoy your meal!