Confectioner Gregoire Michaud is a godsend, his creations so deliciously gorgeous they inspire me to thoughts of layering my stomach with them. They also inspire me to want to make them at home! Which is what I did, after ordering his book. And that came after spending a cold winter day at home looking into my empty pantry and wishing for something chocolate and naughty.
Gregoire's remake of Nutella was exactly what I wanted on my newly baked challah. My adaption was based on what was available. Having no hazelnut praline paste, I opted for its American cousin, our honorable staple known as peanut butter. The recipe called for 70-percent chocolate. I admit for going with inexpensive Hershey chips, trying to cream them via my tiny Cuisinart, which sadly died, but not before I finally got the consistency that was needed. For punching up the taste, I added Espelette chilies, cinnamon, and a pinch of sea salt balanced it all out for me!