Ingredients
For one jar (approx. 200 ml):
- 150 g hazelnuts
- 100 g milk chocolate
- 1 tbs cocoa powder, unsweetened
- 1 knife tip vanilla powder
- 1 pinch salt
Preparation
1. Place the large pot on the Navigenio and heat on level 6 up to the roasting window, add the nuts to the pot and put the pot in the inverted lid.
2. Place the Navigenio overhead and switch to low level, roast the nuts for approx. 1 minute. Turn over the nuts and repeat the process two more times.
3. Place the nuts on a clean tea towel, remove the brown skin of the nuts by rubbing them vigorously.
4. Chop the nuts very finely using a food processor’s chopping blade: if possible, until a creamy butter is formed.
5. Break the chocolate into pieces and melt it over medium heat in the Combi Bowl using the double-boiler method. Mix the rest of the ingredients into the hazelnut butter.
6. Pour into a well sterilized jar, seal it and let cool in the fridge. Then store at room temperature so that the butter is soft and remains easy to spread.
Tip
- If desired, round off the hazelnut butter with a pinch of chili pepper or coffee. If the butter is not sweet enough, simply fold in some powdered sugar.
- Our recipe team used a very small chopping blade. You can also double the ingredients based on the size of your appliance.
This recipe has been tested and approved by AMC.
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