Known for his boundless energy and frank personality, Norbert Tarayre is one of France’s most beloved celebrity chefs. Since rising to fame on Top Chef, he has dedicated himself to making gourmet cooking accessible to everyone.
This recipe for White Chocolate Hazelnut Spread is a perfect example of his style: simple, high-quality ingredients transformed into a decadent treat that puts store-bought versions to shame. It’s essentially a “white Nutella” that is incredibly creamy and rich.
Yield: 1 jar | Prep Time: 15 mins | Roasting Time: 10 mins | Difficulty: Very Easy
Ingredients
- 250 g (approx. 2 cups) whole hazelnuts
- 200 g (7 oz) high-quality white chocolate
- 20 g (approx. 0.7 oz) milk chocolate (this adds a touch of depth and color)
- 1 tsp sunflower oil (or any neutral vegetable oil)
Instructions
Roast the Hazelnuts: Preheat your oven to 350°F (180°C). Spread the hazelnuts on a baking sheet and roast for about 10 minutes until they are fragrant and the skins begin to crack.
Peel: While still warm, wrap the hazelnuts in a clean kitchen towel and rub them vigorously to remove the skins. Don’t worry if a few stubborn bits remain.
Grind: Place the peeled hazelnuts into a high-speed blender or food processor. Blend until you obtain a fine powder.
Emulsify: Add the teaspoon of oil and continue blending. The heat from the blades and the oil will eventually turn the powder into a smooth, liquid hazelnut butter.
Melt and Mix: Gently melt the white chocolate and milk chocolate together (either in a double boiler or in short bursts in the microwave). Pour the melted chocolate into the blender with the hazelnut butter.
Final Blend: Blend one last time until the mixture is perfectly smooth and glossy.
Taste: Taste your creation while it’s still warm! Pour it into a glass jar; it will thicken as it cools to room temperature.
