Nuts for chocolate and whisky - Stir it up Magazine

Name: Nuts for chocolate and whisky - Stir it up Magazine
Ingredients: g whole milk; g double cream; g Republica del Cacao Ecuador and Peru 70%; g deZaan Crimson red cocoa powder; g Sosa proespuma hot; ml Grandes Distilleries Peureux Glen Turner Scotch whisky; g hazelnuts; g water; g Sosa albuwhip; g soft flour; g deZaan Carbon black cocoa powder; g Sosa roasted hazelnut paste; g Norohy Madagascan vanilla bean paste; g salt; g sugar; g butter; g plain flour; 1 tsp lemon zest; 2 drops of lemon essence; g caster sugar; g icing sugar; Handful of pistachio nuts, chopped; Handful of poppy seeds; g Belcolade dark chocolate 60%; Sosa maltosec; g Shoebury Confectionery honeycomb mini chunks, bashed with a rolling pin into small chunks; 3 large egg yolks; g Norohy vanilla paste

stiritupmagazine.co.uk

Savor the blend of chocolate, whisky, and hazelnuts in this luxurious hot chocolate foam recipe from Stir it up Magazine. Perfect for whiskey lovers and chocoholics alike!

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Ingredients

g whole milk
g double cream
g Republica del Cacao Ecuador and Peru 70%
g deZaan Crimson red cocoa powder
g Sosa proespuma hot
ml Grandes Distilleries Peureux Glen Turner Scotch whisky
g hazelnuts
g water
g Sosa albuwhip
g soft flour
g deZaan Carbon black cocoa powder
g Sosa roasted hazelnut paste
g Norohy Madagascan vanilla bean paste
g salt
g sugar
g butter
g plain flour
1 tsp lemon zest
2 drops of lemon essence
g caster sugar
g icing sugar
Handful of pistachio nuts, chopped
Handful of poppy seeds
g Belcolade dark chocolate 60%
Sosa maltosec
g Shoebury Confectionery honeycomb mini chunks, bashed with a rolling pin into small chunks
3 large egg yolks
g Norohy vanilla paste