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Azélia Spread

Azelia Spread

Azélia Spread

Recipe by Michael Recchiuti, Recchiuti Confections.

Category: Truffles, bonbons and candies

Yield: 1 pound

Difficulty: Easy

INGREDIENTS

200 g sweetened condensed milk
60 g whole milk

100 g Azélia 35% Milk Chocolate

25 g Manjari 64% Dark Chocolate

70 g hazelnuts, toasted

INSTRUCTIONS

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.