Hazelnut and Argan oil spread

Hazelnut and Argan oil spread


- 150 g dark chocolate
- 170 g hazelnut puree
- 210 cl sweetened condensed milk
- 1 tablespoon Guénard Argan Oil


Melt the chocolate in a bain-marie (double boiler). Add the hazelnut puree and condensed milk. Finish with oil to soften the spread. Mix well and then pour into a jam jar. The spread keeps in the refrigerator for a few days.

Tip: If you want to make your own hazelnut puree, you just need to mix the whole hazelnuts longer than if you used the powder form.

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