Erdnussbutterbecher, heißer Kakao
Part 1: deZaan Hot Cocoa
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Methode- 200g Whole Milk
- 40g deZaan Hot Cocoa Mix
- Heat the milk to 65°C/149°F.
- Blend in the hot cocoa mix until smooth.
Part 2: Salted Peanut Butter Cream
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Methode- 100g Creamy Peanut Butter
- 6g Vanilla Paste
- 2g Salt
- 40g Powdered Sugar
- 400g Heavy Cream
- Combine the ingredients except the heavy cream to form a thick paste.
- Gradually mix in the heavy cream.
- Whisk to a thick foam and reserve chilled. It can be rewhipped if needed.
Part 3: Caramel Sauce
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Methode- 200g Granulated Sugar
- 200g Heavy Cream
- 4g Sea Salt
- 6g Vanilla Paste
- Caramelize the sugar to a dark amber.
- Whisk in the heavy cream, salt and vanilla paste
- Strain and cool.
Part 4: Marshmallow Kisses
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Methode- 14g Gelatin
- 70g Water (cold)
- 392g Granulated Sugar
- 125g Water
- 25g Crimson Red Cocoa Powder
- 5g Vanilla Paste
- 50g Water (ice cold)
- Bloom the gelatin in 70g cold water.
- In a pot, combine the sugar, water, and cocoa powder. Whisk to combine. On high heat, cook to 115°C/240°F.
- Place the cooked sugar in the bowl of a stand mixer with the bloomed gelatin. Whisk on high until light in color.
- Add in the vanilla paste. Continue whisking until it cools and holds its peaks.
- Place into a piping bag with a round tip.
- Spray a sheet tray with pan spray and place a parchment paper on top.
- Spray the top with a thin and even layer of pan spray. Pipe the marshmallow into little kisses.
- Once the marshmallows are piped, sift the top with cocoa powder. Allow the marshmallows to set and then toss them to coat the bottoms.
- Sift any excess cocoa powder off the marshmallows and reserve them in an air-tight container.
Part 5: Assembly
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Methode- Hot Cocoa
- Salted Peanut Butter Sweet Cream
- Marshmallow Kisses
- Roasted Peanuts
- Caramel Sauce
- Cocoa Nibs
- Place the hot cocoa in the desired cup.
- Top with the salted peanut butter sweet cream.
- Garnish the top with marshmallow kisses, roasted peanuts, and caramel sauce.
- Finish with a sprinkle of cocoa nibs.
