Chocolate Spread Recipe

1. Bring the milk and double cream to a boil.
2. Add the hazelnuts. Stir well.
3. Put the finely chopped milk chocolate/dark chocolate into a bowl, pour the hot preparation on it. The chocolate will melt immediately.
4. Stir well until your mixture is velvet smooth.
5. Divide between sterilized jars and proceed immediately to the heat treatment, 1h30 at 100°C.

You can store these Chocolate Spread preserves 2 months in the fridge. You can replace one of the chocolates by white chocolate.

From Sébastien Guénard, chef of the restaurant Miroir, 94 rue des martyrs 75018 Paris.