Gianduja spread with cocoa nib chips

Created by

  • Luis Robledo - Head of the Chocolate Academy™ centre in Mexico City - Mexico
level 1

“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.”

Recipe components

Used Callebaut products

Chocolate hazelnut spread

IngredientsPreparation
  • 30g
    water
  • 80g
    granulated sugar
  • 65g
    glucose syrup DE 60

Combine in a sauce pan and cook until a light caramel colour appears.

  • 250g
    35% cream
  • 40g
    invert sugar

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

IngredientsPreparation
  • 150g
    sugar
  • 2g
    NH pectin

Mix together.

  • 120g
    butter
  • 50g
    glucose

Melt in a saucepan and add the previous mixture using a whisk. Boil.

  • 175g
    Nibs
  • 10g
    water

Add to previous mixture.