Nuts 'n nibs

Created by

  • Josep Maria Ribé - Callebaut® chef - CHOCOLATE ACADEMY™ centre Spain
level 2

Inspired by traditional bean-to-bar chocolate making, Callebaut chef Josep Maria Ribé created a quintet of heavenly delicious moulded chocolates, each one representing and harbouring the flavours of a significant step in the chocolate manufacturing process. This ‘roasting’ moulded chocolate has a double-layered filling, consisting of a cocoa nibs and hazelnut gianduja with a malt emulsion on top, enrobed with a deliciously creamy layer of milk chocolate. The malt, hazelnut paste, cocoa nibs and hazelnut praline in the recipe give it a powerful toasted taste full of fruity nut flavours, producing a moulded chocolate that’s as bold as brass.

Recipe components

Malt emulsion


Melt the cocoa butter and combine with the rest of the ingredients.

  • 90g
  • 90g
    glucose syrup DE 60

Dissolve the glucose syrup in the water and heat to 40/50°C. Combine with the previous mixture and whizz with a stick blender to ensure all ingredients are properly combined. Cool to 30°C and dispense into the mould.

Hazelnut and nibs gianduja


Melt the ingredients at 40/45°C and mix.

Mix and add to the previous mixture.

  • 150g
    caramelised nibs with 20% sugar

Leave the previous mixture to cool to 23°C. Add in the nibs and dispense into the mould.

Colouring the mould and assembly


Melt the couverture and cocoa butter at 45°C. Mix with a stick blender to ensure the ingredients are homogeneously combined.

Spray the chocolate moulds with this mixture to obtain a thin layer of pre-set chocolate paint. With a brush, and once the paint is set, generously sprinkle each mould with copper powder, scraping off any excess.

Line with the tempered Callebaut milk chocolate couverture. Once the chocolate has set, scrape the mould to trim off any excess chocolate and create a perfect mould. Dispense 3 grams of malt emulsion into each mould. Then dispense 4 grams of nibs Gianduja on top of the emulsion. Set aside for a few hours before sealing the mould with 665 milk chocolate couverture. Unmould the chocolates.

"Roasting the cocoa beans is one of the most important steps in chocolate making. Not only does this process eliminate moisture and deepen the colour of the cocoa, but it also brings out aromas that will to play a decisive role in the flavour of our chocolates. For this recipe, we used a roasted malt extract to let us taste these unmistakeable toasted flavours."