Cookwares

• Saucepan

Method

1. 1Step : Roast the hazelnuts for 20 minutes at 180 degrees
2. 2Step : Blend the whole or ground hazelnuts.
3. 3Step : Put a little sugar in a saucepan.
4. 4Step : Melt the sugar and keep adding more until it's all used up.
5. 5Step : Pour the caramel onto parchment paper.
6. 6Step : Break the cooled caramel into pieces.
7. 7Step : Blend the caramel until you get a powder Add the hazelnuts Blend until you get a paste.
8. 8Step : For 150gr of praline, you can add 6gr of hazelnut oil once the praline is blended. Don't hesitate to add a pinch of fleur de sel. Mix Enjoy!

Cookwares

• Saucepan

Method

1. 1Step : Melt the chocolate in a double boiler.
2. 2Step : Blend the hazelnuts and powdered sugar.
3. 3Step : Add the melted chocolate and fleur de sel to the hazelnut/powdered sugar mixture.

Cookwares

• Saucepan

Method

1. 1Step : Mix the gianduja and the praline. If you want a less sweet nutella, just add melted chocolate.
2. 2Step : Blend the mixture to get a more or less runny texture.
3. 3Step : Add the milk powder, cocoa, and grapeseed oil.
4. 4Step : Blend one last time.