Ingredients
3 ounces semisweet chocolate
1/4 cup butter or 1/4 cup margarine
2/3 cup evaporated milk
1/2 cup sugar
3 tablespoons Frangelico
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Heat-resistant spatulas for folding, stirring, scraping
Iconic hazelnut-cocoa spread — crepes, baking, filling
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Heat-resistant spatulas for folding, stirring, scraping
Iconic hazelnut-cocoa spread — crepes, baking, filling
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In a heavy sauce pan melt the chocolate and the butter over low heat stirring frequently. Stir in evaporated milk and sugar. Cook and stir over medium heat, about 5 minutes or until the mixture is slightly thickened and bubbly. Remove from heat. add the hazelnut liquor and stir til smooth. cool then pour into clean jars. refrigerate safe up to 1 month.