Gianduja (Chocolate-Hazelnut Spread)

Yield: 2 cups

Ingredient List:

  • Hazelnuts — 5 oz. (1 cup)
  • Chocolate, chopped — 8 oz.
  • Demerara sugar (or turbinado) — 1/4 cup
  • Kosher salt — 1/2 teaspoon
  • Grapeseed Oil — 1/4 cup

Method:

  1. Heat oven to 350 degrees
  2. Spread hazelnuts on a baking sheet and toast until fragrant and golden, 10 to 15 minutes.
  3. While nuts are warm, combine with chocolate, sugar and salt in a food processor. Puree until smooth, adding oil in a steady stream.
  4. Keep at room temperature for one month or refrigerated for up to three.