Ingredients
1/2 cup blanched hazelnuts, chopped
2/3 cup heavy cream
3 oz dark chocolate
2 tbsp unsalted butter
1 pinch salt
None None croissants, to serve (optional)
Method
Sources
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dataset
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Iconic hazelnut-cocoa spread — crepes, baking, filling
Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
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Place the nuts in a pan and toast, turning, for 1-2 mins until lightly browned and fragrant. Remove to cool. Place the cream in a double boiler, add the chocolate, butter, and salt. Heat, stirring occasionally, until the chocolate has melted. Remove from the heat and allow to cool. When the mixture is lukewarm, and thick and creamy, stir in the hazelnuts. Store in an airtight container. Serve with croissants, if desired.