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Beverages
HOT CHOCOLATE HAZELNUT PRALINÉ
Made with Nyangbo 68% Ground Chocolate
An original recipe by Chef Craig Alibone.
2 stepsRecipe Step by Step
01
HAZELNUT PRALINÉ FOAM
Melt the GROUND NYANGBO 68% 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.
02
HOT CHOCOLATE
10g 50% CARAMELIZED HAZELNUT PRALINÉ
As needed Fleur de sel
100g Whole milk or oat milk
20g Water
As needed Hazelnut Praliné Foam
Put the GROUND NYANGBO 68%, 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.