Created by

  • Philippe Vancayseele - Master Chocolatier Senior, Montreal Chocolate Academy™ Training Center
level 2

A trilogy of roasted ingredients (hazelnuts, coffee and ground nibs), delicately fused together to create a symphony of created flavours, obtained through a roasting process. It’s the art of harmony put into practice.

Recipe components

Callebaut® ingredients

Coffee gianduja


Crystallise gianduja and mix everything together.

Spray moulds with red colour and 50/50 cocoa butter and dark chocolate
mixture. Mould with milk chocolate. Fill 2 half shells with scraper and
leave to cool. Unmould.

Ganache do brasil

  • 250g
    35% cream
  • 20g
  • 15g
  • 1pinch
    sea salt

Mix and boil.

Add and emulsify.

  • 25g
    extra virgin olive oil
  • 10g
    birch syrup

Add and mix carefully.

Crystallise ganache and pour into 1-cm-thick frame. Leave to cool and
cut out with round cutter. Before assembling, heat up one side of the
ganache and push into ground nibs.

Caramelised cocoa nibs

  • 150g
  • 50g

Cook until 120°C.

Add and mix directly.

After mixing, caramelise sugar around cocoa nibs until gold-brown.
Sprinkle with cocoa butter. Pour on Silpat baking sheet and leave to cool.
Break into small pieces.