Crunch Choco Nibs
Ingredients
- 300 g.
- Zafiro Cacao
- 300 g.
- Nocciola Vela
- 300 g.
- Nibs Cacao
Elaboration
Melt Zafiro Cacao and mix the rest of the ingredients. Spread out in a tray, freeze and cut layers.
Chocolate Mousse
Ingredients
- 180 g.
- Trebon Chocolate
- 220 g.
- Water 50-55ºC
Elaboration
Mix Trebon Chocolate with water. Combine with the cream slightly whipped.
Assembly and finishing
1.Fill the silicone moulds with Chocolate Mousse, placing a gelified chocolate stick inside them.
2.Freeze and paint over with chocolate.
3.Decorate as desired
Temperatures and baking time are tentative.