Gianduja spread with cocoa nib chips
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.
Recipe
Chocolate hazelnut spread
| ingredients | preparation |
|---|---|
|
Combine in a sauce pan and cook until a light caramel colour appears. |
|
Warm up and pour over caramel. |
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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. |
