Crunchy Cacao Stick
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One of our members asked me about the black stick in “Smoky Soil, Bananas, Coffee, Vanilla and Bourbon”. We asked Michelin Star Chef Jordi Cruz and he kindly gave us the recipe of the Crunchy Cacao Stick
Ingredients
-60ml syrup TPT (half sugar, half water)
-30g cacao powder
-10g glucose powder
Heat the syrup and add the powders. Mix with spatula and pour into piping bag with 2mm tip. Make lines of 10cm long over silpat. Bake at 180 C for 5 minutes. Store in cool and dry place.
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