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… read more
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Ingredients
- 30 gWater
- 80 gGranulated sugar
- 65 gGlucose syrup de 60
- 250 g35% cream
- 40 gInvert sugar
- 150 gSugar
- 2 gNh pectin
- 120 gButter
- 50 gGlucose
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