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:
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Medium
- Makes:
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± 50 bars
Nibs/amburana caramel
Ingredients: Nibs/amburana caramel
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9.9 oz35% cream
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0.2 ozNIBS-S502
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0.1 ozamburana seeds
Preparation: Nibs/amburana caramel
Mix and leave to infuse overnight.
Ingredients: Nibs/amburana caramel
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4.8 ozbutter
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2.4 ozhoney
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0.4 ozsea salt
Preparation: Nibs/amburana caramel
Add to previous mixture and heat up to 40°C.
Ingredients: Nibs/amburana caramel
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8.8 ozcaster sugar
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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
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1.6 ozNCB-HD706
Preparation: Nibs/amburana caramel
Pour previous mixture over chocolate and cocoa butter. Emulsify.
Cocoa crumble
Ingredients: Cocoa crumble
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5.6 ozwhole wheat flour
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0.7 ozCP
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4.3 ozbutter
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1.2 ozalmond flour
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2.5 ozsugar
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1.2 ozraw sugar
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1.6 ozNIBS-S502
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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
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1.1 lb35% cream
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2.5 ozcoffee beans
Preparation: Coffee/milk ganache
Mix and leave to infuse.
Ingredients: Coffee/milk ganache
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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
Preparation: Coffee/milk ganache
Melt at 30°C and pour previous mixture over it. Emulsify.
Assembly
Ingredients: Assembly
Preparation: Assembly
Mould chocolate shell and pipe caramel into it. Cover with cocoa crumble
and pipe coffee ganache on top.
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