Homemade salted chocolate & hazelnut spread

His homemade chocolate spread was supposed to be a perfect present to make your friends forgive you for not remembering their birthday (yes, I’m too late for Christmas…).
I wal trying to find the best definition of this recipe, but i realised it was too tasty to talk about it, just just need to try it. That’s it, that’s all. The pralin will bring this candied hint of hazelnut and the salt will increase the cocoa’s flavour. It’s so good that my friends keep asking for jars…. There’s no better evidence right?!
Remember that if you want to have a good chocolate spread, use good chocolate!! At some point, it is important to use good quality ingredients to have the best resultIf you’re looking for a vegan version, add real cocoa chocolate and switch the powder milk with power sugar

Those quantities will give you 1,5 jar of spread, I suggest you to multiply the quantity by 5 (at least): Nutella is too easy to be given away and/or eaten in front of the TV.
200 gr Good milk chocolate (I use the Swiss one but I have an excuse, I leave there…)
150 gr hazelnuts
25 gr powder milk
10 gr coconut oil
About 1 tsp coarse sea salt
A couple of cute jars

1. Roast the hazelnuts: Preheat the oven at 180 °C, add the hazelnuts untill they get dark (approximatively 20 minutes).
2. On the side, melt the chocolate in a double boiler.
3. When the hazelnuts are cool, remove the skin with your 2 hands. Throw them in a food processor and mix till you get a smooth past (like peanut butter). It will take about 5 minutes or so.
4. Add the warm chocolate, the pralin paste and the rest of the ingredients. keep mixing fo about 3 minutes and add salt if you feel like it.
5. feel up the jars with the spread and you’re good!
>> It’s normal for the Nutella to be very liquid as it is hot still. No worries, it will get harder when cooling down.
This Nutella can be stored for a long time (if you can hold it 🙂 )
I now hope that your best friend is happier and that she (re)found the love of her life.