Put the hazelnuts, cashews and icing brown sugar in the food processor and pulverize everything for a long time to get a very very fine flour. This step is very important to have a lump free spread!

Chop the chocolate in the food processor.

Put the milk in a saucepan and heat it up.Now add the chocolate and mix until it melts.

Now add the previously chopped dried fruit, mix well and add 80 g of oil slowly, stirring constantly.

Cook over low heat, stirring constantly, for 6-8 minutes: you will see that the cream thickens. The optimum temperature is 60 °C and if you have a kitchen thermometer I highly recommend using it!

Turn off, add the last 20 gr of oil and mix well.

If you want a smooth cream, puree it with an immersion blender.

Immediately pour the hot cream into a sterilized jar, close it and let it cool.

Cooling time will give your chocolate spread the perfect texture!