Cocoa Nutella

YIELD: 4kg

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Hot Chocolate Base:

3.2 kg whole milk

75g cocoa powder

15g kosher salt

6g cinnamon stick (2 large stick)

300g 55% dark chocolate pistoles

1100g Nutella

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To Order:

1 1/2 fl oz Torres 10 brandy

20g (3 Large) Marshmallows

245g / 8oz Hot Chocolate Base (this amount will vary slightly depending on the coffee mug each location has)

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For the chocolate base:

1. Combine the milk, cocoa powder, kosher salt, & cinnamon stick in medium rondeau. Whisk to dissolve the cocoa & kosher salt.
2. ‍
3. Put the chocolate pistoles & Nutella in a large bowl (big enough to accommodate the full volume of all the ingredients).
4. Bring the cocoa-milk mixture to a full boil.
5. Immediately pour the hot milk over the chocolate/praline mixture. Do not stir. Let the chocolate melt.
6. After about 5 minutes, whisk the milk & chocolate to smooth.
7. Remove the cinnamon stick(s).
8. Use a small hand blender to blend to completely smooth.
9. Cool & store in quart containers.

To order:

1. Shake the quart of hot chocolate very well, the mixture will separate & solidify under refrigeration.
2. Pour 245g / 8oz of the hot chocolate into the steaming pitcher, heat well with the steam wand on your espresso machine, hot & frothy.
3. Pour 1 1/2 fl oz Torres 10 yr brandy into the bottom of a warmed coffee mug.
4. Drop 3 marshmallows into the bottom of the coffee mug.
5. Top with the hot chocolate. Pour the hot chocolate over the marshmallows so they start to melt.
6. Spoon some steamed milk foam on the very top of the hot chocolate, over the marshmallows.

Warm the mug! The cold brandy, in a cold mug, will drop the temp on your hot cocoa.

Shake the Nutella hot chocolate base well, stir from the bottom if needed.

Don't let the marshmallows sit in the brandy too long before you pour the hot chocolate over -- they will soak up the brandy (maybe a good thing.....maybe not depending on the guest :))

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1qt of hot chocolate=4 orders