Roast & Boast

Created by

  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Roasting cocoa nibs helps to enhance the flavour of your chocolate and adds some extra character to it. The brownie with its roasted hazelnut and coffee is boasting with expression.

Recipe instructions

(Fill in the desired quantity and recalculate)

Roast & Boast


Melt together at 50°C.

  • 247g
    whole egg(s)
  • 374g
    caster sugar

Whisk together and add to chocolate mixture.

  • 119g
    whole hazelnuts

Crumble and add to previous mixture.

  • 127g
    pastry flour
  • 27g
  • 22g
    caffè macinato

Add to previous mixture.

Cut into stripes and bake for 12 minutes at 180°C.