NUTELLA CASERA

HOW TO MAKE CHOCOLATE SPREAD

1. Spread 40g of hazelnuts out on a baking tray.
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2. Place in the oven at 200ºC/400ºF/gas 6 for 10 minutes, or until golden, then leave to cool completely.
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3. Place the toasted nuts in a food processor with 100g of golden caster sugar.
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4. Blitz to a fairly smooth paste.
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5. Snap 450g of quality dark chocolate (at least 70% cocoa solids) into a medium heatproof bowl, and rest over a pan of simmering water on a medium heat.
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6. Stir until melted.
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7. Add 225ml of double cream and 100g of unsalted butter, then stir until smooth and combined.
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8. Fold in 1 big pinch of sea salt and the hazelnut paste.
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9. Divide between sterilised jars and store for a few weeks in the fridge. Spread on toast to serve.
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