Cocoa Nibs - Roasted Cocoa Nibs (4 x 800g) - WEISS

Gourmet Egg

Jonathan CHAUVE, WEISS Pastry Chef & Chocolatier

"It is possible to play with different finishes and textures using marshmallow and/or nougatine, which can be placed directly on the chocolate after coating."

For approximately 15 pieces
Steps: 5

1 - Speculoos

• 571g Butter
• 571g Dark brown soft sugar
• 171g Granulated Sugar
• 25g Ground cinnamon
• 9g Fleur de sel (Sea salt flakes)
• 114g Eggs
• 57g Whole milk
• 1143g T65 Flour
• 11g Baking powder

In a stand mixer fitted with the paddle attachment, cream the butter with the sugars, cinnamon, and fleur de sel.
Add the eggs and milk, then the flour sifted with the baking powder.
Mix without kneading.
Spread on a baking sheet to a thickness of approximately 3mm and bake in a ventilated oven for about 20 minutes at 160°C (320°F)

2 - Speculoos Corn Praline Filling

• 171g Corn flakes
• 171g Speculoos
• 343g Smooth Hazelnut Praline 50-50 (Weiss)
• 343g Crunchy Almond Hazelnut Praline 50-50 (Weiss)
• 171g Galaxy Milk Chocolate 41% (Weiss) (1)
• 171g Galaxie Milk Chocolate 41% (Weiss) (2)

In a food processor, coarsely crush the corn flakes with the speculoos.
Add the pralines and the Galaxie Milk Chocolate 41% (1) melted at 40°C (104°F). Mix for a few seconds, then temper the mixture to 24°C (75°F).
Pour into a 34 x 34 x 1 cm frame on a baking sheet previously coated with Galaxie Milk Chocolate 41% (2).
Let crystallize for a few minutes and cut out using a cookie cutter or a guitar cutter.
Let crystallize for 24 hours at 18°C (64°F).

3a - Cocoa Nib Nougatine

• 171g Granulated sugar
• 5g NH Pectin (Sosa)
• 57g DE40 Glucose (Sosa)
• 137g Butter
• 23g Water
• 91g Cocoa nibs (Weiss)

Mix the pectin and sugar. Melt the glucose, water, and butter.
Add the sugar/pectin mixture at 40°C (104°F). Cook over low heat until boiling to dissolve the sugar.
Pour and spread between two sheets of parchment paper using a rolling pin and freeze.
Remove one of the parchment sheets, sprinkle with cocoa nibs. Bake for about 10 minutes at 160°C (320°F) in a ventilated oven until the nougatine stops bubbling.
Cut out using a cookie cutter while the nougatine is still warm.
Store in a dry place.

3b - Corn-Cocoa Nougatine

• 171g Granulated Sugar
• 5g NH Pectin (Sosa)
• 57g DE40 Glucose (Sosa)
• 137g Butter
• 23g Water
• 17g Cocoa Powder (Weiss)
• 46g Cocoa nibs (Weiss)
• 46g Corn flakes

Mix the sugar and pectin. Melt the glucose, water, and butter.
Add the sugar/pectin mixture at 40°C (104°F) and the cocoa powder.
Cook over low heat until boiling to dissolve the sugar.
Pour and spread between two sheets of parchment paper using a rolling pin and freeze.
Remove one of the parchment sheets, sprinkle with cocoa nibs and corn flakes.
Bake for about 10 minutes at 160°C (320°F) in a ventilated oven until the nougatine stops bubbling.
Cut out using a cookie cutter while the nougatine is still warm.
Store in a dry place.

4 - Praline Marshmallow

• 87g Water (1)
• 114g Granulated sugar
• 27g Inverted Sugar (1)
• 114g Dextrose (Sosa)
• 70g DE40 Glucose (Sosa)
• 74g Water (2)
• 13g 220B Powdered gelatin (Sosa)
• 87g Inverted Sugar (2)
• 141g French Hazelnut Praline 65-35 (Weiss)

Make a sugar syrup with water (1), sugar, inverted sugar (1), dextrose, and glucose syrup. Cook to 113°C (235°F).
Pour into the stand mixer bowl and add the gelatin, previously rehydrated with water (2) and inverted sugar (2).
Whip the mixture with the whisk attachment.
Once the mixture is well aerated and cooled down to 40/35°C (104/95°F), fold in the praline using a spatula.
Pipe onto the speculoos corn praline filling.
Cover with the nougatine.
Store away from humidity at about 18°C (64°F).

5 - Coating

• As needed Galaxy Milk Chocolate 41% (Weiss)

Pre-crystallize the Galaxie Milk Chocolate 41% and coat the eggs. Immediately place marshmallow and/or nougatine on top.