Süvy spread

Roast the almonds at 150°C for 15 minutes.
Meanwhile, pour the water and then the Süvy into a saucepan and cook at 140°C.
Add the almonds and mix to coat them with the lightly caramelized sugar.
Pour onto a silicone mat and leave to cool.
Once cooled, blend or, if possible, grind with a stone mill to obtain a finer praline paste.

Melt the cocoa paste and add the milk powder, lecithin, and coconut oil to melt it without heating.
Add the hazelnut paste and sugar-free almond praline.
Finish by mixing for 2 minutes with the oil and vanilla extract.
Cool to 25°C before pouring into sterilized glass jars.
Store at between 16 and 20°C away from light.