- 200g Guittard Dark Chocolate
- 397g Condensed Milk
- 4 Tablespoons Hazelnut or Vegetable Oil
- 200g Blanched Hazelnuts
- pinch of sea salt
- hot water
First preheat your oven as 180C. Scatter the hazelnuts on a baking sheet.
Toast the hazelnuts in the oven for 5 minutes until they are brown. Leave to cool.
blitz the hazelnuts in a food processor until they are finely ground
Chop your chocolate into small chunks
Place the chocolate, condensed milk and oil together in a microwave proof bowl
Blast for 20 seconds on full power stir together repeat until melted
Add the hazelnuts and a pinch of salt and 6tbsps of hot water.
Blend with a stick blender (or beat by hand) until it is at a spreadable consistency
Sterilise your jam jars with boiling water.
Spoon the chocolate spread into the hot sterilised jars while the spread is still warm.
Leave to cool with the lids off and then seal.
Decorate the jars with a label with and use by date
This can be kept in the fridge for up to a month