Gianduja spread with cocoa nib chips | Le Royal
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
Ingredients
- 30 g water
- 80 g granulated sugar
- 65 g glucose syrup DE 60
- 250 g 35% cream
- 40 g invert sugar
- 335 g GIA-D2
- 50 g C811NV
- 150 g sugar
- 2 g NH pectin
- 120 g butter
- 50 g glucose
- 175 g NIBS-S502
- 10 g water
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