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A Barry Callebaut Brand
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  2. Chocolate Bar With Salted Caramel and Crispearls™

Giacanibs

A trilogy of roasted ingredients (hazelnuts, coffee and ground nibs), delicately fused together to create a symphony of created flavours, obtained through a roasting process. It’s the art of harmony put into practice.

Recipe

Created by
  • Philippe Vancayseele - Master Chocolatier Senior, Montreal Chocolate Academy™ Training Center
  1. Coffee gianduja
  2. Ganache do brasil
  3. Caramelised cocoa nibs

Products

Cocoa - Cocoa Butter - 4kg Callets

Coffee gianduja

ingredients preparation
  • 250g
    GIA
  • 15g
    soluble coffee
  • or 10g
    ground coffee

Crystallise gianduja and mix everything together.

  • Q.S.
    811NV
  • Q.S.
    Cocoa - Cocoa Butter - 4kg Callets
  • Q.S.
    CHM-Q415AR

Spray moulds with red colour and 50/50 cocoa butter and dark chocolate
mixture. Mould with milk chocolate. Fill 2 half shells with scraper and
leave to cool. Unmould.

Ganache do brasil

ingredients preparation
  • 250g
    35% cream
  • 20g
    glucose
  • 15g
    sorbitol
  • 1pinch
    sea salt

Mix and boil.

  • 375g
    CHD-Q68BRA

Add and emulsify.

  • 25g
    Extra virgin olive oil
  • 10g
    birch syrup

Add and mix carefully.

Crystallise ganache and pour into 1-cm-thick frame. Leave to cool and
cut out with round cutter. Before assembling, heat up one side of the
ganache and push into ground nibs.

Caramelised cocoa nibs

ingredients preparation
  • 150g
    sugar
  • 50g
    water

Cook until 120°C.

  • 150g
    NIBS-S502

Add and mix directly.

  • 8g
    NCB-HD706

After mixing, caramelise sugar around cocoa nibs until gold-brown.
Sprinkle with cocoa butter. Pour on Silpat baking sheet and leave to cool.
Break into small pieces.

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