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.

Nivo:: Lako
Makes :: 10 portions

30 g

water
80 g

granulated sugar
65 g

glucose syrup DE 60

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

250 g

35% cream
40 g

invert sugar

Warm up and pour over caramel.

335 g

Callebaut Nuts - Dark Gianduja - 5kg Block
50 g

Callebaut Dark Chocolate - C811 - 5kg Block

Pour hot cream over chopped gianduja and chocolate. Emulsify with a hand blender and pour into jars.

150 g

sugar
2 g

NH pectin

Mix together.

120 g

butter
50 g

glucose

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

175 g

Callebaut Cocoa - Cocoa Nibs - 800g Bag
10 g

water

Add to previous mixture.

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