Twin Taste Caramel Coffee & Crunchy Gianduja
by Salvatore Toma

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Twin Taste Caramel Coffee & Crunchy Gianduja

Component 1Caramel Coffee

250 gr Cream
70 gr Sugar
50 gr Butter
65 gr Glucose
6-8 gr Instant Coffee
90 gr Cocoa Butter
250 gr Sugar

Boil together the selected ingredients. Pour on 250 gr of dry caramelized sugar in an induction pan.

To give it tension (to make the structure creamier) add 90 gr of Cocoa Butter when the temperature of the decoction caramel arrives at 45-50°C.


Allow the mixture to become creamy, fill a piping bag and squeeze the mixture onto the caramel coffee previously inserted. Allow to cool and close with Regina Milk Chocolate 35%.