Homemade chocolate hazelnut spread

by Philippe Laruelle


For 4 people

Preparation and cooking time : 15 min

Difficulty level : easy

Price : inexpensive

  • 150 gr of chocolate
  • 100 gr of hazelnuts
  • 400 gr of sweet condensed milk
  • 250 gr of butter
  • 2 spoons of hazelnut oil


Grill the hazelnuts in the oven or in a frying pan without fat.

Mix to reduce to powder.

Melt the chocolate and butter in a Bain-Marie cooker.

Add the condensed milk, the hazelnut powder and the hazelnut oil.

Mix and put into the fridge.

The result


Philippe Laruelle

A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
cooking Chef.
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
de France’.

In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.

In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.

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