Brioche & chocolate-hazelnut spread

Homemade toasted brioche topped with choco-hazelnut spread surely ranks as one of life’s great treats.  Using Baratti & Milano 45% hazelnut spread makes the combination even more magical.  Made in Turin from extra-flavorful Piemontese nuts (the same ones used to make Frangelico liqueur), the spread’s texture is thinner than Nutella sold in the US,  and it is flecked with hazelnut specks.  The hazelnut flavor shines through:  it contains nothing more than nuts, nonfat cocoa, and skim milk.  I polished off my remaining, carried-back-from-Italy supply this morning; fortunately, it’s available on the Internet.

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