Nutella® can go to get dressed. How about concocting a spread recipe yourself?
Preparation : 30 minutes
Cooking : 25 minutes
Rest : 30 minutes
For 1 large jar of spread
Preheat the oven to 180 ° C (th. 6 °). Distribute the hazelnuts and almonds on a baking sheet covered with baking paper and bake for 15 minutes of cooking.
Right out of the oven, put them in a clean tea towel and rub the dried fruit together to remove the skin.
In a saucepan, heat the sugar and water over medium heat until you obtain a light caramel .
Then add the hazelnuts and almonds to the caramel and turn off the heat. Mix well to coat all the dried fruits and put back on the heat. The whole will quickly become white and sandy, then it will melt and become liquid again as it goes.
Pour the preparation on a baking sheet covered with baking paper and let cool completely.
Then roughly break the block of caramel obtained and place the pieces in the bowl of a blender. Mix until you obtain a nice smooth paste.
Break the milk chocolate into a bowl and melt it in a double boiler.
Add the melted chocolate to the praline paste and mix again.
Store the spread in an airtight jar for up to 3 days.
Extract from Tout chocolat by Juliette Lalbaltry, photographs by Emanuela Cino, styling by Juliette Lalbaltry at Hachette Cuisine, € 9.95.