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:
-
± 50 bars
Nibs/amburana caramel
Ingredients: Nibs/amburana caramel
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281 g35% cream
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6 gNIBS-S502
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4 gamburana seeds
Preparation: Nibs/amburana caramel
Mix and leave to infuse overnight.
Ingredients: Nibs/amburana caramel
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136 gbutter
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68 ghoney
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11 gsea salt
Preparation: Nibs/amburana caramel
Add to previous mixture and heat up to 40°C.
Ingredients: Nibs/amburana caramel
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250 gcaster sugar
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136 gglucose
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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45 gNCB-HD706
Preparation: Nibs/amburana caramel
Pour previous mixture over chocolate and cocoa butter. Emulsify.
Cocoa crumble
Ingredients: Cocoa crumble
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160 gwhole wheat flour
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21 gCP
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122 gbutter
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35 galmond flour
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70 gsugar
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35 graw sugar
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44 gNIBS-S502
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1 gsalt
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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495 g35% cream
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72 gcoffee beans
Preparation: Coffee/milk ganache
Mix and leave to infuse.
Ingredients: Coffee/milk ganache
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30 gsorbitol 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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