Chocolate Hazelnut Bliss Spread

1. Prepare the Brittle Mixture

Lightly grease a half-sheet pan. In a 3-quart saucier, combine 85 grams of water, golden syrup, sugar, Diamond Crystal kosher salt, and chopped hazelnuts. Cook over medium heat, stirring occasionally with a heat-resistant spatula until the sugar has dissolved and it starts bubbling around the edges, about 5 minutes.

2. Cook the Brittle

Continue cooking and stirring the mixture, monitoring the temperature with a clip-on digital thermometer. Aim for the mixture to reach between 320°F and 340°F, which will take about 10-12 minutes. The mixture should darken to a tawny amber or foxy brown color.

3. Add Baking Soda and Cool

Once the mixture reaches the right temperature, remove it from the heat and quickly stir in the baking soda. Pour the hot mixture onto the prepared sheet pan and let it cool to room temperature to form the brittle.

4. Pulverize the Brittle

After the brittle has cooled, break it into smaller pieces and transfer them to a food processor. Pulse the brittle until it's pulverized into fine crumbs. Add the cocoa powder and process until the cocoa is evenly distributed.

5. Add Melted Chocolate and Oil

Pour in the melted dark chocolate and the roasted-hazelnut oil. Process the mixture until it becomes smooth and homogeneous.

6. Add Water for Consistency

While the food processor is running, drizzle in the remaining 115 grams of water. This ensures the spread achieves a smooth and silky consistency. If the emulsion breaks, pulse in additional water, a little at a time, until the desired texture is restored.