Chocolate spread

A creation by l'Ecole du Grand Chocolat Valrhona

Prepared by Valrhona Le Noir 61%
Valrhona Le Blanc 35%
By 4 people
Preparation : 25 minutes of preparation
INGREDIENTS
100 g whole hazelnuts, 75 g Le Lait 39% chocolate, 75 g Le
Noir 61% chocolate, 200 g unsweetened concentrated whole
milk, 1 tablespoon honey

PREPARATION
Place the whole hazelnuts in a 150°C oven (thermostat 5) for around ten minutes.
Let cool for a few minutes then remove the skin.
Place in the bowl of your food processor and grind until you obtain a liquid paste. Directly add the already melted
chocolate into the food processor.
Bring the concentrated milk and the honey to a boil then add 1/3 of this mixture into the bowl of your food processor.
Mix, gradually adding the milk-honey mixture.
Store in the refrigerator for 2 hours before serving.
IDEA OF JULIE
Don't hesitate to add bits of slightly grinded caramelized hazelnuts for a crunchy touch!

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