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	Chocolate Hazelnut Soup with Relish Prepared by: Ken Gladysz Executive Chef at The Hotel Hershey *Ingredients:* Chocolate Hazelnut Soup: 1 ounce vegetable oil 8 ounces onion, peeled and diced 8 ounces leek, white part only, trimmed and sliced thinly on the bias 20 ounces hazelnuts, roasted 4 ounces orange juice 40 ounces vegetable stock 1 bay leaf 24 ounces heavy cream 14 ounces Scharffen Berger 70% Dark Chocolate, chopped roughly Salt and fresh ground pepper, to taste Leek and Goat Cheese Relish: 1 teaspoon vegetable oil 2 ounces leeks, cut in half lengthwise and sliced thin on bias 2 ounces goat cheese Orange Oil: 10 ounces grapeseed oil	1


	2 orange peels with white membrane removed Directions: Chocolate Hazelnut Soup: Heat medium sauce pot over medium heat. Add oil once hot. Add onion and leak; sweat lightly for five minutes (there should be no brown on vegetables). Add roasted hazelnuts, mix well and cook for five minutes. Add orange juice, stock and bay leaf. Slowly bring to a boil. Reduce to slow simmer for 20 minutes. Add cream, mix well and bring to boil. Reduce to slow simmer for 10 minutes. Turn off heat and let stand 10 minutes. Remove bay leaf and blend soup till smooth. Carefully pass soup through fine strainer. Return soup to clean sauce pot over low heat. Add chocolate slowly, stirring until fully incorporated. Remove from heat and season with salt and pepper. Cover and keep warm until ready to serve. Leek and Goat Cheese Relish: In small saute pan over medium low heat, add oil. When hot, add leeks. Mix well and slowly sweat for 10 minutes. Make sure leeks are just wilted with no brown. Remove from heat and cool. Add crumbled goat cheese to leeks. Carefully mix without breaking up goat cheese. Set aside until ready to serve. Orange Oil: Preheat convection oven to 200 degrees. Combine oil and orange peels in small	2


	sauce pot. Place saucepot into oven for three hours. Remove from oven and allow to cool. Strain out orange peels. Set aside until ready to serve. In eight hot soup plates or bowls, ladle six-ounce portion of hot chocolate soup. Carefully place 1/2-ounce portion of relish in center of each soup. Drizzle 1/4 of orange oil around soup. Serve.	3