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Recipe Step by Step
Step01
HAZELNUT PRALINÉ FOAM
160 g GROUND CHOCOLATE
300g Cream
60g 50% CARAMELIZED HAZELNUT PRALINÉ
Melt the Ground chocolate in a bain-marie and mix in the cream, followed by the hazelnut praliné.
Pour the mixture straight into a siphon and load 1 nitrous oxide gas charger.
Pour the mixture straight into a siphon and load 1 nitrous oxide gas charger.
Step02
HOT CHOCOLATE
25 g GROUND CHOCOLATE GHANA
10g 50% CARAMELIZED
HAZELNUT PRALINÉ
As needed Fleur de sel
100g Whole milk or oat drink
20g Water
As needed Hazelnut Praliné Foam
Put the Ground chocolate, hazelnut praliné and fleur de sel in the shaker.
Heat the milk and water to 160°F (70°C) then pour into the shaker.
Shake the shaker vigorously.
Strain the mixture into the container chosen for tasting.
Layer the hazelnut praliné foam on top of the hot chocolate before serving.
Heat the milk and water to 160°F (70°C) then pour into the shaker.
Shake the shaker vigorously.
Strain the mixture into the container chosen for tasting.
Layer the hazelnut praliné foam on top of the hot chocolate before serving.