Cocoa Crumble

Cocoa crumble
• 100g flour t55
• 25g cornstarch
• 25g cocoa powder
• 80g almond powder
• 2g sea salt
• 125g cassonade sugar
• 125g butter

Namelaka cocoa nibs
• 200ml milk
• 8g glucose
• 55g gelatin mass
• 320g opalys (valrhona)
• 420g infusion cream (cold)
• 130g cocoa nibs
• 370g cream

Cocoa crumble

1. Mix everything together .
2. Cook at 150 °C for around 12 minutes.

Namelaka cocoa nibs

1. Roast the cocoa nibs 1 minute in the microwave.
2.  Infuse the cold cream for 24 hours.
3.  Warm the milk, glucose and gelatin mass.
4. Make a ganache with the Opalys.
5. Add the infused cold cream.