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

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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