Roasty and crunchy snack

Created by

  • Bertrand Busquet - Lead Chef South LATAM e Head da Chocolate Academy™ São Paulo
level 2

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 components

Callebaut® ingredients

Nibs/amburana caramel


Mix and leave to infuse overnight.

  • 136g
  • 68g
  • 11g
    sea salt

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

  • 250g
    caster sugar
  • 136g

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.

Pour previous mixture over chocolate and cocoa butter. Emulsify.

Cocoa crumble


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

Coffee/milk ganache

  • 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.

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



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