Created By: Chef Keith Snow (and Olivia snow)
Active Time: 12 minutes
Total Time: 32 minutes
45 grams 70% cacao Callebaut chocolate, grated
15 grams toasted whole hazelnuts (smashed after toasting)
2 cups whole milk
2 tbs Demerara sugar (or light brown sugar)
1/2 tsp Madagascar vanilla powder (or vanilla extract)
1 scant pinch cayenne pepper
1 scant pinch kosher salt
1-Toast hazelnuts in a dry pan over medium heat for a few minutes, do not leave unattended..shake pan frequently. Place on cutting board and smash with the bottom of a heavy pot..they should be crushed up..but not to a powder.
2-Over low heat in a stainless sauce pot add all ingredients, whisk often and steep slowly for 20 minutes, DO NOT LET IT BOIL!
3-Strain through a fine mesh strainer or through cheesecloth, serve and enjoy!
Chef’s Note: Learn more about Demerara sugar here.
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