Gianduja spread with cocoa nib chips
Dipping the cocoa nib tuiles into the gianduja spread gives a very pleasant crunch and at the same time a deliciously soft texture… the hazelnut taste, mixed with the intensity of the cocoa nib tuile, release a nicely balanced ‘roasted’ flavour. A great snack.
- Level:
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Easy
- Makes:
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10 portions
Chocolate hazelnut spread
Ingredients: Chocolate hazelnut spread
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1.1 ozwater
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2.8 ozgranulated sugar
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2.3 ozglucose syrup DE 60
Preparation: Chocolate hazelnut spread
Combine in a sauce pan and cook until a light caramel colour appears.
Ingredients: Chocolate hazelnut spread
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8.8 oz35% cream
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1.4 ozinvert sugar
Preparation: Chocolate hazelnut spread
Warm up and pour over caramel.
Ingredients: Chocolate hazelnut spread
Preparation: Chocolate hazelnut spread
Pour hot cream over chopped gianduja and chocolate. Emulsify with a hand blender and pour into jars.
Cocoa nib tuile
Ingredients: Cocoa nib tuile
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5.3 ozsugar
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0.1 ozNH pectin
Preparation: Cocoa nib tuile
Mix together.
Ingredients: Cocoa nib tuile
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4.2 ozbutter
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1.8 ozglucose
Preparation: Cocoa nib tuile
Melt in a saucepan and add the previous mixture using a whisk. Boil.
Ingredients: Cocoa nib tuile
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6.2 ozNIBS-S502
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0.4 ozwater
Preparation: Cocoa nib tuile
Add to previous mixture.
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