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.
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Recipe components
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. |