Thursday 25 April 2024


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Infiniment Chocolate and hazelnut praline spread




1/ Roasted and crushed hazelnuts


  • 100 g raw whole Piedmont hazelnuts

Preheat your forced-air oven to 160°C. Place the hazelnuts on a baking tray without overlapping and roast them for about 15 minutes. Remove the husks when you remove them from the oven. In order to do this, wrap them in a cloth that and let them cool. Then rub vigorously for a few minutes. The hazelnuts are now husked; crush them finely.

2/ Infiniment Hazelnut Praline Spread


  • 20cl grapeseed oil
  • 30 g hazelnut oil
  • 200 g icing sugar
  • 120 g of pure Piedmont hazelnut paste
  • 350 g hazelnut praline (60% Valrhona hazelnuts)
  • 240 g Araguani dark chocolate (72% Valrhona cocoa)
  • 65 g roasted and crushed hazelnuts

First temper the chocolate. Melt it in a bowl placed in a water bath and stir gently. When the chocolate reaches a temperature of 55°C, immediately remove the bowl and place it in a second bowl filled with cold water and a few ice cubes. Keep stirring, quickly lower the temperature to 28°C/29°C; then put the bowl back in the water bath and allow the temperature to rise to 31°C/32°C. Your chocolate is ready to use.

Mix the oils and icing sugar with a hand blender. While continuing to mix, add the hazelnut paste and hazelnut praline, as well as the tempered chocolate. Finally, add the roasted and crushed hazelnuts using a spatula.

Store in a jar at room temperature.

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