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

  • 9.9 oz
    35% cream
  • 0.2 oz
    NIBS-S502
  • 0.1 oz
    amburana seeds

Preparation: Nibs/amburana caramel

Mix and leave to infuse overnight.

Ingredients: Nibs/amburana caramel

  • 4.8 oz
    butter
  • 2.4 oz
    honey
  • 0.4 oz
    sea salt

Preparation: Nibs/amburana caramel

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

Ingredients: Nibs/amburana caramel

  • 8.8 oz
    caster sugar
  • 4.8 oz
    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.

Ingredients: Nibs/amburana caramel

Preparation: Nibs/amburana caramel

Pour previous mixture over chocolate and cocoa butter. Emulsify.

Cocoa crumble

Ingredients: Cocoa crumble

  • 5.6 oz
    whole wheat flour
  • 0.7 oz
    CP
  • 4.3 oz
    butter
  • 1.2 oz
    almond flour
  • 2.5 oz
    sugar
  • 1.2 oz
    raw sugar
  • 1.6 oz
    NIBS-S502
  • 15.4 gr
    salt

Preparation: Cocoa crumble

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

Coffee/milk ganache

Ingredients: Coffee/milk ganache

  • 1.1 lb
    35% cream
  • 2.5 oz
    coffee beans

Preparation: Coffee/milk ganache

Mix and leave to infuse.

Ingredients: Coffee/milk ganache

  • 1.1 oz
    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.