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
Coffee gianduja
| ingredients | preparation |
|---|---|
|
Crystallise gianduja and mix everything together. |
|
Spray moulds with red colour and 50/50 cocoa butter and dark chocolate |
Ganache do brasil
| ingredients | preparation |
|---|---|
|
Mix and boil. |
|
Add and emulsify. |
|
Add and mix carefully. |
Crystallise ganache and pour into 1-cm-thick frame. Leave to cool and |
|
Caramelised cocoa nibs
| ingredients | preparation |
|---|---|
|
Cook until 120°C. |
|
Add and mix directly. |
|
After mixing, caramelise sugar around cocoa nibs until gold-brown. |