100g 50-70% dark chocolate ( chopped )
½ cup icing sugar
2 tbsp cocoa powder
½ tsp salt
Roast hazelnuts in the oven at 180℃ for 10-15 minutes. Once slightly cooled, rub nuts in a clean (dry) dish cloth to remove the skins.
Add nuts to a blender and blend into a paste for 5 minutes. Then add in the chopped chocolate, icing sugar, cocoa powder and salt and blend for 5-8 minutes.
Pour into a jar and allow to cool, serve on toast and enjoy.
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