For
4
pers.
Exceptional Homemade Nociolata
A meticulous approach where gentle roasting and ultra-fine grinding of hazelnuts elevate this spread. A highly fluid texture and pure taste, without artifice.
Prep : 25 min
Total time :
1 h 15 min
Gastronomic Protocol
Click to cross outMake ahead (Mise en place)
1
Step 1
Preheat your oven to 135°C. Spread the whole hazelnuts on a baking sheet in a single layer. This gentle roasting ('Low and Slow') for 45 minutes develops the hazelnut flavors to the core without ever burning them. Once out of the oven, rub them in a kitchen towel to remove the skins, which would bring unwanted bitterness.
2
Step 2
In your blender jug, combine the still-warm hazelnuts, icing sugar, and fleur de sel. Blend thoroughly at full power. The goal is to very finely break down the hazelnuts to release all their natural oil. Continue until you obtain a perfectly fluid and smooth paste, a key step to guarantee an exceptional melt-in-the-mouth feel.
Just before serving
1
Step 1
Prepare a bain-marie by placing a stainless steel bowl over a saucepan of simmering water. Add the dark chocolate, milk chocolate, cocoa powder, and the scraped seeds of the vanilla bean. Let melt very gently off direct heat, taking scrupulous care that no drop of water touches the chocolate, which would make it seize instantly. Smooth with a spatula.
2
Step 2
Pour this melted and warm chocolate mixture directly into the blender containing the hazelnut paste. Add the spoonful of hazelnut oil. Blend again for 2 minutes to perfectly bind all the elements together and obtain a silky, shiny, and perfectly homogeneous texture.
Step 3
Pour the still warm and deliciously liquid Nociolata over a generous slice of freshly toasted sourdough bread. The heat of the bread will instantly exalt the aromas of cocoa and roasted hazelnut. Taste this absolute delicacy immediately.
Nutritional Values
per pers.415
Kcal
6g
Prot.
25g
Carbs
32g
Fat
Chef's Tip
To achieve a perfect shine and prevent the fat from separating over time, let the final mixture cool gently below 30°C, stirring regularly with a spatula before potting.
Wine Pairing
The intensity of the cocoa and the roundness of the hazelnut call for a sweet wine with a beautiful aromatic structure. A Banyuls Grand Cru or a Tawny Port, with their dried fruit notes, will create a magnificent pairing.
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