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January 2012

Minimally adapted from David Lebovitz

You'll Need

Prep and Cook

Spread the nuts on a baking sheet, and toast the nuts in a 350ºF oven, stirring a few times, for 10 minutes, or until the hazelnuts are browned.
While they are roasting, warm the whole milk and powdered milk in a small saucepan with the honey and salt just until it starts to boil. Remove from heat.
In a clean, dry bowl, set over a pan of barely simmering water, or in a microwave oven, melt the chocolate until smooth.
Once the nuts are toasted, remove them from oven and use a spatula to place them in a clean tea towel, then fold them inside the towel and rub them vigorously to remove any loose skins. They don’t need to be perfect; just try to get as much off as possible.
In a food processor, grind the warm hazelnuts and almonds until they’re as fine as possible. You may not be able to get them completely smooth, depending on your food processor.
Add the melted chocolate and continue to process the mixture, stopping to scrape down the sides of the work bowl, as necessary. Once the mixture is smooth, add the warm milk mixture and process until everything is well combined.
Pour the mixture into a mesh sieve set over a medium-mixing bowl and strain into a separate bowl.
Transfer the mixture into jars and refrigerate (it will keep for several weeks).

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