Ingredients:
45g whole, blanched, almonds
160g hazelnuts
400ml whole milk
60g powdered whole milk
3 tbsp runny honey (use one with a mild flavour)
pinch of salt
310g dark chocolate
Method:
Spread the nuts out on a baking tray (but keep the almonds separate) then transfer to an oven pre-heated to 180°C and bake for about 12 minutes, stirring occasionally, or until the hazelnuts are lightly toasted.
In the meantime, whisk together the whole milk and milk powder in a saucepan then add the honey and salt. Place over low heat, bring just to a boil, stirring frequently, then take off the heat and set aside.
Once the nuts are toasted, turn the hazelnuts into a clean tea towel. Fold the towel over the nuts and rub briskly to remove as many of the skins as you can (they do not have to be completely blanched).
Chop the chocolate and carefully melt either in a bain-marie (double boiler) or in a microwave. Stir until smooth and set aside.
Combine the rubbed hazelnuts and the almonds in a food processor and grind as finely as possible (you will probably still have larger bits, but that is normal — a coffee grinder is better, but takes a long time). Add the melted chocolate and continue to process until smooth and well combined (you may need to use a spatula to work the mixture down into the bowl). Once the mixture is smooth and thoroughly blended add the warm milk and process once more, until well combined.
Turn the mixture into a fine-meshed sieve and work it through to remove any small bits of nuts (I don't mind these in my spread, so I did not bother). Divide the mixture between two 250ml jars that have been washed and sterilized. Secure the lids, allow to cool completely, label and store in the refrigerator.
They will keep for up to a week.
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