White Choc Hazelnut Blend (Print Version)
# Ingredients:
→ Standard Recipe
01 -
225g chopped white chocolate
02 -
127g peeled and toasted hazelnuts
03 -
1/8 teaspoon salt
04 -
5 teaspoons vegetable or canola oil
05 -
1 1/2 teaspoons vanilla extract
→ Plant-Based Alternative
06 -
57g cocoa butter
07 -
170g peeled and toasted hazelnuts
08 -
3/16 teaspoon salt, add more if needed
09 -
6 tablespoons maple syrup
10 -
1 1/2 teaspoons vanilla extract
# Instructions:
01 -
Slowly melt white chocolate in microwave at half power, giving it a stir every 30 seconds until it's totally smooth.
02 -
Throw hazelnuts and salt into a food processor with S-blade attached. Pulse until you get something like rough ground meal.
03 -
Pour in vanilla and oil to your ground nuts. Keep running the processor until everything turns into a thick paste.
04 -
Add your melted white chocolate into the hazelnut mixture and blend until everything comes together into a smooth, flowing consistency.
05 -
Pour everything into a jar and let it sit for 6-8 hours so it can firm up and won't be runny anymore.
06 -
Warm up cocoa butter in a small pot over medium-low heat until it's completely liquid.
07 -
Put hazelnuts and salt in food processor fitted with S-blade. Run it until you've got something that looks like rough meal.
08 -
Add your liquid cocoa butter, maple syrup, and vanilla to your ground hazelnuts. Run processor on low until you get a smooth, pourable mix.
09 -
Transfer to a jar and wait about 6-8 hours until it's firm, making sure to stir every half hour so the cocoa butter doesn't float up and separate.
# Notes:
01 -
You'll get the best results using premium white chocolate that contains at least 30% cocoa butter
02 -
This spread gets much thicker after it cools down
03 -
Keep in a sealed container at room temp and it'll last up to 2 weeks