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.
Recipe
Nibs/amburana caramel
| ingredients | preparation |
|---|---|
|
Mix and leave to infuse overnight. |
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Add to previous mixture and heat up to 40°C. |
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Mix and caramelise. Triturate into powder. Add 345 g of this powder |
|
Pour previous mixture over chocolate and cocoa butter. Emulsify. |
Cocoa crumble
| ingredients | preparation |
|---|---|
|
Mix and bake in a preheated oven at 160°C for 12 minutes. |
Coffee/milk ganache
| ingredients | preparation |
|---|---|
|
Mix and leave to infuse. |
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Add to 444 g of previous mixture and heat up to 40°C. |
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Melt at 30°C and pour previous mixture over it. Emulsify. |
Assembly
| ingredients | preparation |
|---|---|
|
Mould chocolate shell and pipe caramel into it. Cover with cocoa crumble |