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:
Medium
Makes:
25 persons

Coffee gianduja

Ingredients: Coffee gianduja

Preparation: Coffee gianduja

Crystallise gianduja and mix everything together.

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

  • 8.8 oz
    35% cream
  • 0.7 oz
    glucose
  • 0.5 oz
    sorbitol
  • 1 pinch
    sea salt

Preparation: Ganache do brasil

Mix and boil.

Ingredients: Ganache do brasil

Preparation: Ganache do brasil

Add and emulsify.

Ingredients: Ganache do brasil

  • 0.9 oz
    extra virgin olive oil
  • 0.4 oz
    birch 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

  • 5.3 oz
    sugar
  • 1.8 oz
    water

Preparation: Caramelised cocoa nibs

Cook until 120°C.

Ingredients: Caramelised cocoa nibs

  • 5.3 oz
    NIBS-S502

Preparation: Caramelised cocoa nibs

Add and mix directly.

Ingredients: Caramelised cocoa nibs

  • 0.3 oz
    NCB-HD706

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.