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Iconic hazelnut-cocoa spread — crepes, baking, filling
Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Blanched hazelnuts — praline, gianduja, dacquoise, frangelico
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Iconic hazelnut-cocoa spread — crepes, baking, filling
Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Blanched hazelnuts — praline, gianduja, dacquoise, frangelico
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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In a food processor, grind the hazelnuts into a paste. Add the oil, sugar, cocoa powder, and vanilla and continue processing. Add the melted chocolate and blend well. Strain the mixture through a fine strainer to remove any large grains of nuts. The mixture will be thin and a little warm. Pour into a jar to let cool and thicken slightly. NOTE: To roast and peel hazelnuts: Preheat oven to 350°F Place nuts in a single layer on a shallow baking pan. Toast until the skins are almost black and the meat is dark brown, about 15 minutes, stirring halfway through baking so ensure an even color. Let cool, then place the nuts in a clean kitchen towel or paper towel, and rub until most of the skins have come off.