HAZELNUT CHOCOLATE SPREAD

INSTRUCTIONS

• Place the whole hazelnuts in a 300°F (148°C) oven for about ten minutes. Let cool slightly and then remove skins. (Or use already blanched hazelnuts)
• Place the hazelnuts in a food processor and grind until you obtain a paste (depending on the type of food processor used, this could take 10-20 minutes. The mixture will begin to warm as it spins and gets smoother).
• Melt the Valrhona Baking Chocolates to 105°F (40°C) and add into the food processor.
• Bring the condensed milk and the honey to a boil then add ⅓ of this mixture into the food processor. Continue mixing, gradually adding the remaining milk-honey mixture.
• Store in the refrigerator for 2 hours before serving.