45 grams 70% cacao Callebaut chocolate, grated
15 grams toasted whole hazelnuts (smashed after toasting)
2 cups whole milk (I would probably use 1% to cut down on its richness and fat)
2 T Demerara sugar (or light brown sugar)
1/2 tsp Madagascar vanilla powder or vanilla extract
1 scant pinch cayenne pepper
1 scant pinch kosher salt
Toast hazelnuts in a dry pan over medium heat for a few minutes.
Do not leave unattended...shake pan frequently.
Place on cutting board and smash with the bottom of a heavy pot; they should be crushed up but not to a powder.
Over low heat in a stainless sauce pot add all ingredients, whisk often and steep slowly for 20 minutes. DO NOT LET IT BOIL!
Strain through a fine mesh strainer or through cheese cloth.
Serve and enjoy!
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