250 gr hazelnut milk
3 gr salt
8 gr CustC 
55 gr sugar
30 gr cocoa butter
80 gr toasted hazelnut paste
11 gr Natem
25 gr hazelnut oil
1. Melt the cocoa butter and set aside.
2. Heat the milk with the salt and sugar to 80ºC.
3. Blend with CustC  for a minute or until a texture similar to that of cream is obtained.
4. Mix the butter with the oil, the paste with strong stirring. Add the previous mixture and Natem, and blend everything until homogenized.
5. Let it rest for 12 hours and use as desired.