White Chocolate Hazelnut Mix (Print Version)
# Ingredients:
→ Standard Recipe
01 -
225g white chocolate, broken into pieces
02 -
127g skinned hazelnuts, toasted
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 skinned hazelnuts, toasted
08 -
3/16 teaspoon salt, with extra for adjusting
09 -
6 tablespoons maple syrup
10 -
1 1/2 teaspoons vanilla extract
# Instructions:
01 -
Put the white chocolate pieces in a microwave-safe bowl and melt at 50% power, giving it a stir every half minute until it's completely smooth.
02 -
Throw the hazelnuts and salt into your food processor with the S-blade attached. Blend until you get something that looks like rough meal.
03 -
Pour in the vanilla and oil to your ground nuts. Keep processing until everything forms a thick paste.
04 -
Dump the melted white chocolate into your hazelnut mixture and blend thoroughly until you've got a smooth, flowing consistency.
05 -
Spoon the mixture into a jar and let it sit for 6-8 hours so it can thicken up and won't be runny anymore.
06 -
Warm the cocoa butter in a small pot over gentle heat until it's fully liquid.
07 -
Put hazelnuts and salt in your food processor with the S-blade. Run it until you've got something that resembles rough meal.
08 -
Add your melted cocoa butter, maple syrup, and vanilla to the ground hazelnuts. Run the processor on low until you've got a smooth, pourable mix.
09 -
Pour into a container and leave it for about 6-8 hours until solid, making sure to stir it every half hour so the cocoa butter doesn't float up and separate.
# Notes:
01 -
Try to use premium white chocolate that contains at least 30% cocoa butter for the best outcome
02 -
Your spread will get much thicker as it cools down
03 -
Keep in a sealed container at room temp and it'll last up to 2 weeks