Cocoa caramel

The kakaonibs, which lay 6 weeks in the alcohol, of course want to be also further processed. Christoph caramelises first the roasted beans, which were in the rum. The result are crispy beans, which taste intensively after chocolate and discreetly after rum. We use these beans in our next chocolate. Apart from that you can also use these nibs for ice cream, muesli or desserts.

050617_01.jpeg
Rum nibs are caramelised
050617_02.jpeg
The result
050617_03.jpeg
With the nibs the chocolate is refined
050617_04.jpeg
The chocolate in mold
Ready!
050617_06.jpeg
The caramelized rum nibs also fit very well as a topping on a strawberry dessert

Go back

read all