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.

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