Monin Roasted Hazelnut Syrup
Monin Roasted Hazelnut Syrup is just one of a delicious range of flavours, used by coffee shops such as Costa Coffee and enjoyed across the country and further afield.
The bottles come in a 70cl Glass Bottle, and a 1l Plastic bottle variation which is ideal for bars, cafes and coffee shops, but can also be used at home.
With their nutty, buttery and rich qualities, it is fair to say hazelnuts are jam-packed with flavour. When theyre roasted, certain aspects of the nut become even more pronounced. Along with a more mellow taste, the roasting process gives the hazelnut a sweeter character. These elements are all present in Monin Roasted Hazelnut Syrup. Versatile to the point where it is ideal in everything from hot chocolates to salad dressings, a drop of this syrup can provide an instant blast of roasted hazelnut goodness.
From receiving acclaim in the Bible for their nutritional benefits to being regarded as a symbol of wisdom, the hazelnut has had a wild, action-packed journey since it was first cultivated in Asia thousands of years ago. Ancient Romans and Greeks were particularly fond of the nut. The former would craft hazel torches, light them during wedding nights, and hope theyd guarantee a long and fruitful marriage. Greek physicians would crush hazelnuts and recommend them as a way of curing colds.
As for roasted hazelnuts, these have also been around since ancient times. Pits would be used for the roasting process, and this wasnt done simply to enhance the flavour of the nuts. Roasting them would also boost their long-term potential for storage. When other fresh produce would be scant during the winter, keeping a supply of dried hazelnuts was vital for people to continue eating nutritious food.
When analysing the most popular current uses of roasted hazelnut, its hard to look past Nutella. Yet the birth of this chocolate spread was initially a solution to a problem. Following World War II, cocoa supplies were in short supply. The rarity of the cocoa meant it was hard to find and, as a result, expensive for those who could get their hands on the product. With this in mind, Pietro Ferrero, an Italian pastry chef, came up with a workaround: create a paste with a small bit of cocoa, and pump it up with sugar and hazelnuts. This paste would eventually become a spread, gain the name Nutella, and become a global sensation by the 1980s.
Nowadays, the parent company of Nutella, Ferrero SpA, is responsible for purchasing a staggering 25% of the worlds hazelnuts. Alongside packing each pot of Nutella with around 50 hazelnuts, the company has another product with the nut as a centrepiece: Ferrero Rocher. These indulgent chocolate treats, wrapped in their iconic gold foil, are a particular favourite during the Christmas season. As well as featuring a roasted hazelnut in the centre, the Ferrero Rocher also boasts layers of hazelnut-flavoured chocolate. Today it is estimated more than three billion Ferrero Rochers are sold across the planet. When combined with the worldwide popularity of Nutella and other products such as Monin Roasted Hazelnut Syrup, more people than ever are enjoying the taste of roasted hazelnuts.
Ten-Minute Chocolate Mousse
How can you make a delicious homemade dessert even more irresistible? Well from your point of view, its when it only takes a matter of minutes to make. Thats the case with this super easy ten-minute chocolate mousse recipe, where the richness of dark chocolate is matched with a light, fluffy roasted hazelnut-flavoured whipped cream. Note: this recipe is enough to make four mousses.
What you will need:
- Break up the dark chocolate and place into a suitable bowl. Cook the chocolate in a microwave with 30-second intervals, stirring each time until it has completely melted.
- Pour the egg whites into a separate bowl and whisk until soft peaks have formed. Sprinkle in the golden caster sugar and whisk again for about 30 seconds, or until the mixture has stiff peaks.
- Add a hearty dollop of the egg mixture into the melted chocolate. At this point, it is important to whisk these ingredients together energetically and fast as you dont want the chocolate to cool and solidify. Continue this process with the rest of the egg mixture. Now pour the chocolatey egg mixture into four suitable glasses, and place these in the fridge for about three hours.
- When its time to serve, pour the fresh cream and Monin Roasted Hazelnut Syrup into a whipped cream dispenser. Attach a cream charger, ensure the dispenser is securely closed, and shake it vigorously for a few seconds. Squirt this newly formed roasted hazelnut whipped cream on top of the set mousses. Finish with a sprinkling of milk chocolate.