HAZEL

HAZEL HOT CHOCOLATE BASE

What It Is A warm, aromatic chocolate base enriched with hazelnuts, used to make a deeply flavored hot chocolate or to serve as the foundation for mochas, sauces and dessert drinks. It is made by blending cocoa or chocolate with hazelnut milk, hazelnut syrup or a small amount of praline. The result is smoother and more fragrant than standard hot chocolate, with Hazel’s signature woodland warmth woven through the richness of cocoa.

Flavor / Character Deep, nutty and gently sweet. The chocolate provides body and depth; the hazelnuts add warmth, aroma and a soft sweetness that lingers. Depending on the chocolate used (dark, milk or a mix), the base can be intense and grown‑up or softer and more confectionery. The texture is velvety and cohesive, with a natural creaminess from the hazelnuts rather than heavy cream.

Uses Whisked into hot milk or water for instant hot chocolate; stirred into coffee for a mocha; used as a sauce over ice cream or cake; or folded into whipped cream to make a warm, nutty topping. It can be added to brownie batter, used as a filling for crepes or warmed and poured over roasted fruit. In Hazel’s culinary world, this base is the winter counterpart to praline and gianduja; less sweet, more drinkable and suited to everyday comfort.

How to Make or Prepare To make Hazel Hot Chocolate Base at home, warm hazelnut milk (or regular milk) with cocoa powder or chopped chocolate until the mixture is smooth and fully dissolved. Add a spoonful of hazelnut syrup or a small amount of praline to deepen the flavor. A pinch of salt enhances the chocolate and brings out the nut aroma. Simmer gently for a few minutes to thicken slightly, then cool and store in a jar in the refrigerator. The base will thicken as it chills; warm gently before using, adding more milk if you prefer a thinner drink.

Notes The character of the base depends on the chocolate: dark chocolate creates a more intense, adult version; milk chocolate produces a softer, sweeter one. Hazelnut milk makes the base naturally creamy, but regular milk works well too. A small amount of espresso powder can be added for depth, or a piece of vanilla bean can be steeped for a more dessert‑leaning profile.

Cross‑References Hazelnut Syrup; Hazelnut Milk; Praline; Hazel Feast‑Day Menu; Hazel Pantry.