Tenina.com's Chocolate Hazelnut Spread (Notella)

Need

100 Gram hazelnuts, roasted and skinned
50 Gram sugar
3 Tablespoon cocoa powder
100 Gram butter
100 Gram chocolate dark
1 Tablespoon vanilla bean paste
100 Gram milk
1 Pinch pink salt flakes
Tartlets
1 Batch Vanilla Bean Pastry pre-baked into tartlet shells Recipe
whipped cream
a few roasted skinned hazelnuts to garnish

Do

Place nuts and sugar into TM bowl and mill 10 sec/speed 10.
Add remaining ingredients and cook 8 min/60°C/speed 3.
Pour into jars until cool and completely set. Store in the fridge until use.
To make tartlets, premake a batch of Vanilla Bean Pastry and cool. Fill with cooled spread and garnish with cream and roasted hazelnuts.

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