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Achievable elevated desserts — laminated doughs, cakes, custards
Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Pit cherries and olives — jam, clafoutis, pie, tapenade
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Hazelnut syrup — hazelnut lattes, cocktails, desserts
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Achievable elevated desserts — laminated doughs, cakes, custards
Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Pit cherries and olives — jam, clafoutis, pie, tapenade
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Hazelnut syrup — hazelnut lattes, cocktails, desserts
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In a small bowl, re-hydrate the cherries in the Godiva liquor until they have plumped up. Remove and roughly chop. If you are skipping the Godiva liquor you can re-hydrate them in a little warm water. If you are using fresh cherries, just toss the pitted and halved cherries in the Godiva Liquor to lightly coat. Butter the slices of bread and place on a baking sheet. Place baking sheet under the broiler for 2 to 4 minutes until lightly golden brown. Remove and spread each piece with the Nutella. Sprinkle with the cherries and sea salt and serve immediately.