$29.00 AUD
$29.00 AUD
In stock
Cocoa nibs are the pure heart and soul of every cocoa bean. After roasting the whole beans, they’re broken into pieces. Through meticulous winnowing, all shells are removed only to end up with a very pure and tasty nibs.
Cacao solids: 100% pure cocoa bean
Flavour Profile: Pure and toasted cocoa flavour.
Applications: Sprinkle them on freshly dipped or enrobed confectionery for an extra-intense cocoa boost. Infusing your caramels with (finely crushed) cocoa nibs will create a wonderful nougatine. Or mix them into your chocolate-nut praline mixtures or giandujas for some extra flavour and a surprising texture. Nibs can also be baked into rolls, cookies or cakes, or sprinkled onto desserts, ice cream and drinks to give them a tasty and crunchy touch. Do not mix them with creamy bases or ganaches. Cocoa nibs tend to absorb the moisture and may turn soft.
Weight: 800g
Ingredients: Cocoa bean
Gluten-free.
A class full of techniques! Guest chef, Anthony Hart, creates the perfect winter tarts which are both rustic and rich. Chocolate tart shells filled with chocolate salted caramel and chocolate ganache. They are finished with brushed chocolate plaques stamped with the word ‘winter’, and topped with chocolate leaves, streusel and chocolate twigs.
Class tags: chocolate garnish, chocolate isomalt, chocolate sable, garnish, isomalt, isomalt garnish, vanilla
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40 mins
Yeild 8
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23 mins
Yeild 8
3 hours
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33 mins
Yeild 10
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27 mins
Yeild 30
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Intermediate
20 mins
Yeild N/A
50 mins
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Beginner
25 mins
Yeild 9
1 hour
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Advanced
45 mins
Yeild 1
1 hour 30 mins
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Intermediate
29 mins
Yeild 8
1 hour 49 mins
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Intermediate
26 mins
Yeild N/A
2 hours
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Intermediate
33 mins
Yeild 12
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