Lunchbreak: theWit Hotel pastry chef Toni Roberts makes bahibe hazelnut milk chocolate fudge

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Toni Roberts

theWit Hotel
201 N State St.

Bahibe Hazelnut Milk Chocolate Fudge

20 oz sugar (2 1/2 cups)
8 oz heavy cream (1 cup)
1 oz corn syrup (2 Tablespoons)
4 oz butter (1/2 cup)
4 oz very good milk chocolate, we use Valrhona Bahibe (1 cup)
4 oz hazelnut paste or butter (1/2 cup) *any nut butter can be substituted
sea salt and crushed hazelnuts for garnish

Melt the chocolate and butter together in the microwave, about 3 minutes at 50% power, or in 30 second bursts. Pour into a mixing bowl along with the hazelnut paste. Stir the sugar, heavy cream, and corn syrup together in a large pot. Cook over medium heat, stirring often, until the mixture reaches 234 F on a candy thermometer. Pour the sugar mixture in with the chocolate, butter and hazelnut paste. Using the paddle attachment on electric mixer, mix on the lowest speed until the mixture thickens a bit. Pour into a parchment lined standard 1 pound loaf pan, or scoop or pipe into candy cups. Sprinkle with sea salt and crushed hazelnuts. Also to cool and crystallize overnight. Keep in an airtight container.

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