Giacanibs
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.
- Level:
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Medium
- Makes:
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25 persons
Coffee gianduja
Ingredients: Coffee gianduja
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15 gsoluble coffee
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or 10 gground coffee
Preparation: Coffee gianduja
Crystallise gianduja and mix everything together.
Ingredients: Coffee gianduja
Preparation: Coffee gianduja
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
Ingredients: Ganache do brasil
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250 g35% cream
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20 gglucose
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15 gsorbitol
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1 pinchsea salt
Preparation: Ganache do brasil
Mix and boil.
Ingredients: Ganache do brasil
Preparation: Ganache do brasil
Add and emulsify.
Ingredients: Ganache do brasil
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25 gextra virgin olive oil
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10 gbirch syrup
Preparation: Ganache do brasil
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
Ingredients: Caramelised cocoa nibs
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150 gsugar
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50 gwater
Preparation: Caramelised cocoa nibs
Cook until 120°C.
Ingredients: Caramelised cocoa nibs
Preparation: Caramelised cocoa nibs
Add and mix directly.
Ingredients: Caramelised cocoa nibs
Preparation: Caramelised cocoa nibs
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.
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