Creamy drink with white chocolate and nuts
White chocolate appeared in the 30s of last century. Switzerland became the inventor of this type of chocolate, as well as milk. The experiments of local confectioners were to add or remove different ingredients and change their proportions. As a result, Nestlé introduced a new product in 1930 - white chocolate, and a year later M & M's - the American company has developed its own version of this type of chocolate. The real original formula of Swiss white chocolate consisted of milk powder, cocoa butter and sugar. Due to the fact that this chocolate did not contain, as today, grated cocoa and cocoa powder, which give a dark color to chocolate, some people began to doubt the correctness of the name - chocolate. However, cocoa butter has a characteristic taste, so despite the color, this type of chocolate has every right to be so called.
Ingredients
Milk
180 г.
Cream
50 г.
Hazelnut
30 г.
Vanilla sugar
за смаком
White chocolate
40 г.
Salt
щіпка
Preparation steps
01
Preheat the oven to 190 ° C. Place the hazelnuts on a baking sheet and fry in the oven until dark golden - about 10-15 minutes, stirring occasionally to keep the nuts from burning. Peel a squash, grate it and squeeze the juice. Cool.
02
Grind the nuts in a blender into small pieces, or you can do it with a rolling pin. Pour milk into a saucepan, add nuts. You can add vanilla sugar to the milk to smell.
03
Bring this milk to a boil, remove from heat, cover and leave to infuse for at least 1 hour. It will be nut milk.
04
After this time, strain the milk from the nuts and vanilla through a sieve, and even better - through gauze. Pour the milk back into the pan, pour in the cream, add a pinch of salt and add the chocolate.
05
Bring to a boil. Immediately pour into cups. You can decorate with whipped cream and nuts. If the drink cools down, the chocolate may flake off. You just need to warm it up and it will become homogeneous again.
Where to order ingredients
Select the required ingredients in one of the stores
