80gpowdered sugar/sugar of any kind (not liquid sweeteners)(2.82 oz)
20gcocoa powder(0.7 oz)
Blend the hazelnuts – scraping down the sides if needed – until you have a creamy and smooth butter. Depending on the power of your blender, this passage will take from 3 to 10 minutes.
Now add the sugar and blend until it is well incorporated. If you use a regular sugar, we suggest to turn it into powdered sugar before – so that the final result won't be grainy. Just grind it in a coffee grinder or high speed blender.
Finally add the cocoa powder and blend again. You should reach a creamy and homogeneous consistency.
Storage (in a clean jar) Room temperature: around 1 month Fridge: 2-3 months