OBERWEIS CHOCOLATE SPREAD

PAR

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.

OTHER RECIPES

HOMEMADE CHOCOLATE SPREAD

PROVENCALE ALMOND GALETTE

VANILLA ESKIMOS

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