Servings: 1 jar
Calories: 3276kcal
Ingredients
- 350 g hazelnuts unsalted if pre-roasted
- 180 g white chocolate
- 1 tablespoon grapeseed oil optional
- 0.5 teaspoon ground tonka bean optional
Procédé
- Preheat the oven to 160°C.
- Spread the hazelnuts on a baking sheet and roast for 10 to 15 minutes, until lightly golden and fragrant. Be careful not to let them brown too much.350 g hazelnuts
- Let the hazelnuts cool for a few minutes, then rub them in a clean kitchen towel to remove the skins.
- Place the hazelnuts and ground tonka bean in a food processor and blend until smooth and fluid. Add a spoonful of oil, if needed, to adjust the consistency.0.5 teaspoon ground tonka bean, 1 tablespoon grapeseed oil
- Melt the white chocolate in a double boiler or in the microwave in 30-second bursts, stirring after each one.180 g white chocolate
- Gradually stir the melted chocolate into the hazelnut paste until smooth and creamy.
- For an extra-smooth texture, pass the spread through a fine-mesh sieve to remove any remaining hazelnut bits.
Notes
Keeps in the fridge for up to 3 weeks
Nutrition
Calories: 3276kcal | Féculents: 177g | Protein: 64g | Fat: 277g | Saturated Fat: 54g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 178g | Cholesterol: 42mg | Sodium: 180mg | Potassium: 2952mg | Fiber: 34g | Sugar: 133g | Vitamin A: 130IU | Vitamin C: 23mg | Calcium: 797mg | Iron: 17mg
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