Gianduja (Nutella)

By lromito

Ingredients

• 5 oz hazelnuts (1 C)
• 8 oz good milk chocolatae
• 1/4 c Demerara sugar
• 1/2 t kosher salt
• 1/4 c grapeseed oil

Preparation

Step 1

Heat oven to 350
Spread hazelnuts on baking sheet and toast until fragrant and golden 10 to 15 min.

Wrap in kitchen towl and rub to remove loose skins

While nuts are warm, combine with chocalate, surgar and salt in bowl of a bood processor. Puree until smooth adding oil in a slow and steady stream.

transfer to an airtight container. Let stand at room temperature until thickended about 2 days. Keeps at room temp. for up to 1 month and refi. up 2 three months.