I have been missing Paris. Really. Missing. Paris. If you’ve been you know how simply enchanting this city is.
I would love to be shopping the outdoor markets, picking up a still-warm chocolate croissant, stopping in a little café and watching the day go by.
I had never had chocolate for breakfast until I was in paris and I decided this was the only way (that didn't involve a plane ticket) to sooth my heart ache.
Homemade nutella by David Lebovitz (also if you are looking for a great read – The Sweet Life in Paris by david is fantastic. He tells a little story with each recipe.)
1 1/2 cup whole hazelnuts
1 1/2 cups whole milk
3/4 cup powdered milk
1 Tbsp. mild-flavored honey
pinch salt
1 heaping cup chopped bittersweet or semisweet chocolate
1 cup chopped milk chocolate
On a rimmed baking sheet, toast the nuts in a 400ºF for 8 minutes, or until fragrant and their skins begin to pop. Transfer to a tea towel, gather into a bundle and rub together to remove as much of their skins as possible. While warm, transfer to the bowl of a food processor and blend until they go from finely ground to pasty and thick, like natural peanut butter.
Meanwhile, warm the milk, powdered milk, honey and salt in a small saucepan just until it starts to boil. Remove from heat. In a glass or stainless steel bowl set over a pan of simmering water, melt the chocolates, stirring occasionally until smooth.
Add the melted chocolate to the ground nuts and continue to process the mixture, stopping to scrape down the sides of the bowl as necessary. Add the warm milk mixture and process until everything is well blended and as smooth as you can get it. Makes about 2 cups. refridgerate until thickened.
I had never had chocolate for breakfast until I was in paris and I decided this was the only way (that didn't involve a plane ticket) to sooth my heart ache.
Homemade nutella by David Lebovitz (also if you are looking for a great read – The Sweet Life in Paris by david is fantastic. He tells a little story with each recipe.)
1 1/2 cup whole hazelnuts
1 1/2 cups whole milk
3/4 cup powdered milk
1 Tbsp. mild-flavored honey
pinch salt
1 heaping cup chopped bittersweet or semisweet chocolate
1 cup chopped milk chocolate
On a rimmed baking sheet, toast the nuts in a 400ºF for 8 minutes, or until fragrant and their skins begin to pop. Transfer to a tea towel, gather into a bundle and rub together to remove as much of their skins as possible. While warm, transfer to the bowl of a food processor and blend until they go from finely ground to pasty and thick, like natural peanut butter.
Meanwhile, warm the milk, powdered milk, honey and salt in a small saucepan just until it starts to boil. Remove from heat. In a glass or stainless steel bowl set over a pan of simmering water, melt the chocolates, stirring occasionally until smooth.
Add the melted chocolate to the ground nuts and continue to process the mixture, stopping to scrape down the sides of the bowl as necessary. Add the warm milk mixture and process until everything is well blended and as smooth as you can get it. Makes about 2 cups. refridgerate until thickened.
Yummy! I miss chocolate breakfasts in Paris too!
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