Gianduja Liquid Chocolate

By: Chef Pâtissier Thierry Busset
Thierry | Chocolaterie Patisserie Cafe
http://www.thierrychocolates.com

INGREDIENTS
2 cups milk
½ cup cream
4 oz chocolate
½ vanilla bean, seeds scraped
¼ cup gianduja paste

METHOD
Place the milk and the cream into a medium sized saucepan and bring to a boil. Add the remaining ingredients. Once incorporated, let simmer for two minutes. Remove saucepan from the burner, set aside and let cool slightly. Pour the liquid through a sieve. To serve, pour the liquid chocolate into a cup and enjoy!