Roasty and crunchy snack
I dove head first into the roasted flavours: coffee, caramel and, of course, cocoa nibs. To balance out the bitterness, I turned to the sweetness of Brazilian amburana seeds and 823 milk chocolate. Everything about this recipe breathes with harmony.
- Level:
-
Medium
- Makes:
-
± 50 bars
Nibs/amburana caramel
Ingredients: Nibs/amburana caramel
-
9.9 oz35% cream
-
0.1 ozamburana seeds
Preparation: Nibs/amburana caramel
Mix and leave to infuse overnight.
Ingredients: Nibs/amburana caramel
-
4.8 ozbutter
-
2.4 ozhoney
-
0.4 ozsea salt
Preparation: Nibs/amburana caramel
Add to previous mixture and heat up to 40°C.
Ingredients: Nibs/amburana caramel
-
8.8 ozcaster sugar
-
4.8 ozglucose
Preparation: Nibs/amburana caramel
Mix and caramelise. Triturate into powder. Add 345 g of this powder
to previous mixture and heat up to 80°C. Cool down to 65°C.
Ingredients: Nibs/amburana caramel
Preparation: Nibs/amburana caramel
Pour previous mixture over chocolate and cocoa butter. Emulsify.
Cocoa crumble
Ingredients: Cocoa crumble
-
5.6 ozwhole wheat flour
-
4.3 ozbutter
-
1.2 ozalmond flour
-
2.5 ozsugar
-
1.2 ozraw sugar
-
15.4 grsalt
Preparation: Cocoa crumble
Mix and bake in a preheated oven at 160°C for 12 minutes.
Coffee/milk ganache
Ingredients: Coffee/milk ganache
-
1.1 lb35% cream
-
2.5 ozcoffee beans
Preparation: Coffee/milk ganache
Mix and leave to infuse.
Ingredients: Coffee/milk ganache
-
1.1 ozsorbitol powder
Preparation: Coffee/milk ganache
Add to 444 g of previous mixture and heat up to 40°C.
Ingredients: Coffee/milk ganache
-
1.3 lb
Preparation: Coffee/milk ganache
Melt at 30°C and pour previous mixture over it. Emulsify.
Assembly
Ingredients: Assembly
-
Q.S.
Preparation: Assembly
Mould chocolate shell and pipe caramel into it. Cover with cocoa crumble
and pipe coffee ganache on top.
Comments