Ingredients
The following ingredients have 8 Servings
- 1 1/2 c. roasted unsalted hazelnuts
- 1 high quality chocolate bar (I used Endangered Species Panther Dark Chocolate 88%)
- 1/4 tsp. sea salt
Instruction
- Preheat oven to 350 degrees and toast blanched hazelnuts, stirring often, until light golden brown and fragrant, about 15 to 20 minutes. Let cool slightly.
- Add hazelnuts to a high speed blender (can also use a food processor). Blend on low until a butter is formed, if using a Blendtec twister jar this will only take a matter of seconds.
- Heat the chocolate over a double boiler. Once the hazelnut butter is creamy and smooth, add the melted chocolate & sea salt. Blend again until well incorporated.
- Transfer to an airtight container or clean jar and store at room temperature for everyday use for up to 2-3 weeks.
