Chocolate and Hazelnut Spread

Ingredients

• 0.3 cup condensed milk sweetened
• 100 g chocolate dark 72% chopped ( cacao)
• 1 tablespoons hazelnut oil 
• 0.5 cup hazelnuts 
• 1 pinch salt 
• 3 tablespoons water hot

Equipment

• food processor
• baking sheet
• sauce pan
• oven

Directions

1. Preheat the oven to 350°F (180°C). Turn the hazelnuts out onto a baking sheet and toast in the preheated oven for about 5-7 minutes, until pale golden.
2. Remove the nuts from the oven and cool slightly.
3. Put the warm hazelnuts into a food processor and chop until they become an almost smooth paste.
4. Gently melt the chocolate, condensed milk, and hazelnut oil in a small saucepan over low heat. Stir until smooth and add to the hazelnut paste in the food processor.
5. Add a pinch of salt and blend, then add the hot water and blend again until the mixture has a thick, spreadable consistency.
6. Spoon into a pretty sterilized jar and let cool. Cover witha lid and label when cold.
7. It will keep in the refrigerator for up to 2 weeks.
8. Reprinted with permission from Gifts from the Kitchen by Annie Rigg, © 2011 Kyle Books