Roasty and crunchy snack

Created by

  • Bertrand Busquet - Callebaut® chef - CHOCOLATE ACADEMY™ centre Brazil
level 2

“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.”

Recipe components

Nibs/amburana caramel

IngredientsPreparation
  • 281g
    35% cream
  • 6g
    Nibs
  • 4g
    amburana seeds

Mix and leave to infuse overnight.

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

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

  • 250g
    caster sugar
  • 136g
    glucose

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.

Pour previous mixture over chocolate and cocoa butter. Emulsify.

Cocoa crumble

IngredientsPreparation

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

Coffee/milk ganache

IngredientsPreparation
  • 495g
    35% cream
  • 72g
    coffee beans

Mix and leave to infuse.

  • 30g
    sorbitol powder

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

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

Assembly

IngredientsPreparation

Mould chocolate shell and pipe caramel into it. Cover with cocoa crumble
and pipe coffee ganache on top.