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.
- Level:
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Easy
- Makes:
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10 portions
Chocolate hazelnut spread
Ingredients: Chocolate hazelnut spread
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30 gwater
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80 ggranulated sugar
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65 gglucose syrup DE 60
Preparation: Chocolate hazelnut spread
Combine in a sauce pan and cook until a light caramel colour appears.
Ingredients: Chocolate hazelnut spread
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250 g35% cream
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40 ginvert sugar
Preparation: Chocolate hazelnut spread
Warm up and pour over caramel.
Ingredients: Chocolate hazelnut spread
Preparation: Chocolate hazelnut spread
Pour hot cream over chopped gianduja and chocolate. Emulsify with a hand blender and pour into jars.
Cocoa nib tuile
Ingredients: Cocoa nib tuile
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150 gsugar
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2 gNH pectin
Preparation: Cocoa nib tuile
Mix together.
Ingredients: Cocoa nib tuile
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120 gbutter
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50 gglucose
Preparation: Cocoa nib tuile
Melt in a saucepan and add the previous mixture using a whisk. Boil.
Ingredients: Cocoa nib tuile
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10 gwater
Preparation: Cocoa nib tuile
Add to previous mixture.
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