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Chocolate Hazelnut Spread

  • 2 Tbsp caster sugar
  • 100g sweet cooking chocolate
  • 3Tbsp Hazelnut Oil

Dry roast the hazelnuts in the oven at 180oC for 15 minutes or until the flesh of the nuts are lightly golden. Remove the skins by rubbing in a teatowel or between the hands. While still hot, the nuts and sugar into the food processor and finely chop.

Melt the chocolate in a sauce pan and add the hazelnut oil, taking care not to overheat the mixture. Add to the nut mixture and process until smooth.