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

Created by
  • Bertrand Busquet - Lead Chef South LATAM e Head da Chocolate Academy™ São Paulo

Nibs/amburana caramel

ingredients preparation
  • 281g
    35% cream
  • 6g
    NIBS-S502
  • 4g
    amburana seeds

Mix and leave to infuse overnight.

  • 136g
    butter
  • 68g
    honey
  • 11g
    sea salt

Add to previous mixture and heat up to 40°C.

  • 250g
    caster sugar
  • 136g
    glucose

Mix and caramelise. Triturate into powder. Add 345 g of this powder
to previous mixture and heat up to 80°C. Cool down to 65°C.

  • 272g
    823NV
  • 45g
    NCB-HD706

Pour previous mixture over chocolate and cocoa butter. Emulsify.

Cocoa crumble

ingredients preparation
  • 160g
    whole wheat flour
  • 21g
    CP
  • 122g
    butter
  • 35g
    almond flour
  • 70g
    sugar
  • 35g
    raw sugar
  • 44g
    NIBS-S502
  • 1g
    salt

Mix and bake in a preheated oven at 160°C for 12 minutes.

Coffee/milk ganache

ingredients preparation
  • 495g
    35% cream
  • 72g
    coffee beans

Mix and leave to infuse.

  • 30g
    sorbitol powder

Add to 444 g of previous mixture and heat up to 40°C.

  • 606g
    823NV

Melt at 30°C and pour previous mixture over it. Emulsify.

Assembly

ingredients preparation
  • Q.S.
    811NV

Mould chocolate shell and pipe caramel into it. Cover with cocoa crumble
and pipe coffee ganache on top.