Gianduja spread with cocoa nib chips
level 1
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.
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Recipe components
Used Callebaut products
Chocolate hazelnut spread
| Ingredients | Preparation |
|---|---|
| Combine in a sauce pan and cook until a light caramel colour appears. |
| Warm up and pour over caramel. |
Pour hot cream over chopped gianduja and chocolate. Emulsify with a hand blender and pour into jars. |
Cocoa nib tuile
| Ingredients | Preparation |
|---|---|
| Mix together. |
| Melt in a saucepan and add the previous mixture using a whisk. Boil. |
| Add to previous mixture. |
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