350 g Milk or dark chocolate
20 g Bitter cocoa
250 g Hazelnuts
50 g soybean oil
Toast the hazelnuts in the oven. Melt milk chocolate in a bain-marie. Add the bitter cocoa to the melted chocolate and mix well.
Put the hazelnuts in the mixer and chop for a few minutes until they have reached a creamy consistency.
At this point add the oil and mix.
Add the hazelnuts to the melted chocolate and mix well. Put the hazelnut and chocolate cream in two glass jars and refrigerate for about 15 days.
For a lactose-free version use dark chocolate instead of milk chocolate.