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Recipe of the Week features simple, practical recipes accented with a top chef's personal touch. This week, Christopher Coombs of dbar shares his recipe for Chocolate Hazelnut Sauce.

Chocolate Hazelnut Sauce (Serves 4)
By Christopher Coombs

 
Ingredients
  0.20 cup cocoa powder (Sharrfen Berger)
  0.50 cup toasted hazelnuts, pureed
  0.25 cup 90% chocolate
  0.20 cup 85% chocolate
  7 ounces heavy cream
  7 tablespoons glucose
  7 ounces light corn syrup
  2 tablespoons soy lecithin granules, bloom in a small amount of warm water
  1 tablespoon Frangelico liqueur
  1 tablespoon Brandy liqueur
   
  Preparation
  1

First bring cream to a boil, then pour over the 85% and 90% chocolate. Wisk until chocolate is dissolved and reserve.
  2

Next, bring the glucose and corn syrup to a boil, and slowly pour over the cocoa powder.
  3

Add the chocolate and cream mixture to the corn syrup mixture slowly.
  4 Once these ingredients are mixed together, begin to puree the hazelnuts in a food processor.
  5 Add the liquors to the hazelnuts to create a paste.
  6 Then transfer the hazelnut paste into a blender with the addition of 3.5 ounces of the chocolate mixture.
  7

Puree on a medium high for 1 minute.
  8

At this time add in the soy lecithin and strain the entire mixture through a fine mesh chinois.