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.
Level:
Easy
Makes:
10 portions

Chocolate hazelnut spread

Ingredients: Chocolate hazelnut spread

  • 30 g
    water
  • 80 g
    granulated sugar
  • 65 g
    glucose syrup DE 60

Preparation: Chocolate hazelnut spread

Combine in a sauce pan and cook until a light caramel colour appears.

Ingredients: Chocolate hazelnut spread

  • 250 g
    35% cream
  • 40 g
    invert sugar

Preparation: Chocolate hazelnut spread

Warm up and pour over caramel.

Preparation: Chocolate hazelnut spread

Pour hot cream over chopped gianduja and chocolate. Emulsify with a hand blender and pour into jars.

Cocoa nib tuile

Ingredients: Cocoa nib tuile

  • 150 g
    sugar
  • 2 g
    NH pectin

Preparation: Cocoa nib tuile

Mix together.

Ingredients: Cocoa nib tuile

  • 120 g
    butter
  • 50 g
    glucose

Preparation: Cocoa nib tuile

Melt in a saucepan and add the previous mixture using a whisk. Boil.

Ingredients: Cocoa nib tuile

  • 175 g
    NIBS-S502
  • 10 g
    water

Preparation: Cocoa nib tuile

Add to previous mixture.