Makes 1.5 cups;can be kept for a week refrigerated.
2 cups raw hazelnuts
1/2 cup unsweetened cocoa powder
1 cup icing sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
3 tablespoons hazelnut oil, more as needed
1. Heat oven 200 degree. Roast the nuts around 10 minutes. Remove skin.
2. Grind hazelnut to smooth butter.
3. Add cocoa, sugar, vanilla continue to process until smooth.
Norm Bloom & Son Copps Island Oysters
6 hours ago