Homemade hazelnut cream if you’re craving something sweet or want to make a roll and don’t have hazelnut cream and don’t feel like going out, so what do you do? Let’s make it ourselves with a few ingredients, precisely three. The magic of chocolate, a masterpiece of goodness known around the world with truffles, profiteroles, cookies, tartlets, and much more, there are truly many types and combinations with chocolate on the market, and it’s also difficult to resist. In the meantime, we can categorize them based on taste and choice, starting with dark chocolate with little sugar, made with a minimum of 50% up to 99% cacao extracted from the heart of the cocoa beans. Milk chocolate, the same ingredients but with a lower percentage of cacao and the addition of powdered milk. Gianduja chocolate, the same classic chocolate component but with the addition of hazelnuts, a typically Piedmontese product. Finally, white chocolate, which could not really be defined as chocolate because it doesn’t contain cacao but only cocoa butter with milk and sugar. Then there’s me who tries to make the most famous hazelnut cream in the world and discovers that it’s also good.