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43 E 19th St
New York, NY 10003

47 E 19th St
New York, NY 10003

49 E 19th St
New York, NY 10003


Hazelnut Hot Chocolate
Pastry Chef Karen DeMasco of Craft, Craftbar and ‘Wichcraft – New York, NY
Adapted by StarChefs

Yield: 8 Servings


    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
  • Cream, whipped to soft peaks
  • Chopped toasted hazelnuts

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.

   Published: January 2005
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