Gianduja spread with cocoa nib chips
Dipping the cocoa nib tuiles into the gianduja spread gives a very pleasant crunch and at the same time a deliciously soft texture… the hazelnut taste, mixed with the intensity of the cocoa nib tuile, release a nicely balanced ‘roasted’ flavour. A great snack.
Chocolate hazelnut spread
Combine in a sauce pan and cook until a light caramel colour appears.
Warm up and pour over caramel.
Pour hot cream over chopped gianduja and chocolate. Emulsify with a hand blender and pour into jars.
Cocoa nib tuile
Melt in a saucepan and add the previous mixture using a whisk. Boil.
Add to previous mixture.