For the hazelnut chocolate cream, melt the cocoa butter in a water bath. Finely grind the cocoa nibs/cocoa nibs. Slit the vanilla bean and scrape out the pulp with a teaspoon.
Except for the melted cocoa butter, add all ingredients to the stand mixer and mix on lowest speed. Then slowly turn the mixer up and beat everything briefly on high speed. Finally, carefully pour in the melted cocoa butter. Continue to mix until everything is well combined.
Pour the hazelnut chocolate cream into a sealable jar and store in the refrigerator.
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