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- Dry roast the hazelnuts in the oven for eighteen minutes at 160°C.
- Put the hazelnuts in the thermo blender.
- Blend on medium speed to create a smooth hazelnut butter.
- Store in an airtight container.
- In a composition with components of scallops, cauliflower, and sage.
- Delicious in combination with chocolate, whipping cream, and vanilla.
- Perfect served with chamomile and asparagus.