Pastry Chef Karen DeMasco of
Craft, Craftbar
and
‘Wichcraft – New York, NY
Adapted by StarChefs
Yield: 8 Servings
Ingredients:
Hot chocolate base:
- 1 cup cream
- ¼ cup milk
- ¼ corn syrup
- 1 cup hazelnuts, ground and toasted dark
- 1 pound dark chocolate (Chef DeMasco prefers Valrhona or
Scharffen Berger 1% - 71%)
- 1 teaspoon vanilla
- ½ teaspoon salt
Hazelnut milk:
- 1 quart milk
- ¼ cup sugar
- 1 cup hazelnuts, ground and toasted dark
Garnish:
- Cream, whipped to soft peaks
- Chopped toasted hazelnuts
Method:
For hot chocolate base:
In a small saucepan, bring cream, milk, corn syrup and nuts to
a boil. Once the mixture has boiled, chill it over an ice bath
and then strain out the nuts. Return the strained cream mixture
to a saucepan and bring it to a boil again. Pour the hot cream
over chocolate in thirds, mixing well before adding more. Add
the vanilla and salt and allow the mixture to cool.
For hazelnut milk:
In a medium saucepan, bring the milk to a boil with the sugar
and nuts. Allow to cool and strain out the hazelnuts.
To assemble and serve:
For one cup, steam 2 heaping Tablespoons of the chocolate base
with 1 ½ cups hazelnut milk with an espresso machine, or
heat them together in a small saucepan. Garnish with whipped cream
and toasted hazelnuts.
