Azelia Spread

Azélia Spread

Category: Truffles, bonbons and candies
Yield: 1 pound
Difficulty: Easy


200 g sweetened condensed milk
60 g whole milk
70 g hazelnuts, toasted


Azélia Spread:
  • Process the toasted hazelnuts in a food processor until they are finely chopped.
  • Heat the condensed milk and whole milk to 105°F (40°C).
  • Pour over the melted Azélia 35% and Manjari 64%. Blend with an immersion blender (or in a food processor).
  • Add the hazelnuts.  Blend to combine and to the desired consistency.
Multiple applications:
  • Use warm as a sauce or a filling for a cake.
  • Use at room temperature as a hazelnut spread.
  • To make a chocolate bonbon, cool to 86°F (36°C), then pipe in a dark chocolate shell.  Allow to set overnight. Close and finish as desired.