Nuts 'n nibs
Inspired by traditional bean-to-bar chocolate making, Callebaut chef Josep Maria Ribé created a quintet of heavenly delicious moulded chocolates, each one representing and harbouring the flavours of a significant step in the chocolate manufacturing process. This ‘roasting’ moulded chocolate has a double-layered filling, consisting of a cocoa nibs and hazelnut gianduja with a malt emulsion on top, enrobed with a deliciously creamy layer of milk chocolate. The malt, hazelnut paste, cocoa nibs and hazelnut praline in the recipe give it a powerful toasted taste full of fruity nut flavours, producing a moulded chocolate that’s as bold as brass.
- Level:
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Medium
- Makes:
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recipe for 200 chocolates of 6-8g each
Malt emulsion
Ingredients: Malt emulsion
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8.8 ozmalt extract
Preparation: Malt emulsion
Melt the cocoa butter and combine with the rest of the ingredients.
Ingredients: Malt emulsion
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3.2 ozwater
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3.2 ozglucose syrup DE 60
Preparation: Malt emulsion
Dissolve the glucose syrup in the water and heat to 40/50°C. Combine with the previous mixture and whizz with a stick blender to ensure all ingredients are properly combined. Cool to 30°C and dispense into the mould.
Hazelnut and nibs gianduja
Ingredients: Hazelnut and nibs gianduja
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1.8 ozanhydrous butter
Preparation: Hazelnut and nibs gianduja
Melt the ingredients at 40/45°C and mix.
Ingredients: Hazelnut and nibs gianduja
Preparation: Hazelnut and nibs gianduja
Mix and add to the previous mixture.
Ingredients: Hazelnut and nibs gianduja
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5.3 ozcaramelised nibs with 20% sugar
Preparation: Hazelnut and nibs gianduja
Leave the previous mixture to cool to 23°C. Add in the nibs and dispense into the mould.
Colouring the mould and assembly
Ingredients: Colouring the mould and assembly
Preparation: Colouring the mould and assembly
Melt the couverture and cocoa butter at 45°C. Mix with a stick blender to ensure the ingredients are homogeneously combined.
Spray the chocolate moulds with this mixture to obtain a thin layer of pre-set chocolate paint. With a brush, and once the paint is set, generously sprinkle each mould with copper powder, scraping off any excess.
Line with the tempered Callebaut milk chocolate couverture. Once the chocolate has set, scrape the mould to trim off any excess chocolate and create a perfect mould. Dispense 3 grams of malt emulsion into each mould. Then dispense 4 grams of nibs Gianduja on top of the emulsion. Set aside for a few hours before sealing the mould with 665 milk chocolate couverture. Unmould the chocolates.
"Roasting the cocoa beans is one of the most important steps in chocolate making. Not only does this process eliminate moisture and deepen the colour of the cocoa, but it also brings out aromas that will to play a decisive role in the flavour of our chocolates. For this recipe, we used a roasted malt extract to let us taste these unmistakeable toasted flavours."
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