70 g hazelnuts
59 g sugar
¼ c water
4 T butter
45 g cocoa
¼ c heavy cream
Toast the hazelnuts on a baking sheet in a 400 degree oven for 4-5- minutes. Remove to a kitchen towel, wrap them up and wait a few minutes until cool enough to handle. Then rub the skins off.
Process the nuts with the sugar until finely ground. Add the water and process to a nut butter.
Melt the butter. Add the cocoa and combine.
Add the cocoa mixture to the nut mixture and add the heavy cream. Process until smooth.
Spread on toast or crepes.
This is a rich dark chocolate gianduja. You can make it lighter by reducing the cocoa to 30 g and adding another Tablespoon of cream.
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