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.
Level:
Medium
Makes:
± 50 bars

Nibs/amburana caramel

Ingredients: Nibs/amburana caramel

Preparation: Nibs/amburana caramel

Mix and leave to infuse overnight.

Ingredients: Nibs/amburana caramel

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

Preparation: Nibs/amburana caramel

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

Ingredients: Nibs/amburana caramel

  • 250 g
    caster sugar
  • 136 g
    glucose

Preparation: Nibs/amburana caramel

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.

Preparation: Nibs/amburana caramel

Pour previous mixture over chocolate and cocoa butter. Emulsify.

Cocoa crumble

Ingredients: Cocoa crumble

Preparation: Cocoa crumble

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

Coffee/milk ganache

Ingredients: Coffee/milk ganache

  • 495 g
    35% cream
  • 72 g
    coffee beans

Preparation: Coffee/milk ganache

Mix and leave to infuse.

Ingredients: Coffee/milk ganache

  • 30 g
    sorbitol powder

Preparation: Coffee/milk ganache

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

Ingredients: Coffee/milk ganache

Preparation: Coffee/milk ganache

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