OBERWEIS CHOCOLATE SPREAD

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Informations and materials

RECIPE STEPS

1. Ingredients

INGREDIENTS
  • 1729 gr Grilled Piedmont hazelnuts
  • 152 gr Cocoa powder:
  • 1197 gr Sugar
  • 190 gr Rapeseed oil
  • 532 gr Valrhona Amatika Chocolate*:
  • *Ingredients: Madagascar cocoa beans, sugar, cocoa butter, ALMOND powder, emulsifying agent: sunflower lecithin, natural vanilla extract.
STEPS

Mix the roasted hazelnuts (in hazelnut paste).

Pour the oil and melted chocolate into a ball grinder.

Add the sugar/cocoa mixture.

Grind for 60 minutes (the temperature must not exceed 40°C).

Remove the spread and leave it overnight at room temperature.

Put in the jars.

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