Today we tried a plum tiramisu, which we spiced up with our PERRÚ PURO cocoa nibs.
For 4 servings, we boiled 250g of plums with 50g of sugar, 200ml of orange juice and the zest of half an organic orange for 50 minutes until creamy. We then spiked the compote with a tablespoon of our cocoa nibs and let it cool. Then 2 egg yolks were whipped with 40g of powdered sugar for 5 minutes and mixed with 200ml of mascarpone. From a 1/2 stick of cinnamon we boiled down a syrup with 50ml of water and 50g of sugar for 5 minutes. 8 halved ladyfingers were soaked in the cinnamon syrup mixed with 75ml of wheat radler . Then we layered the ingredients alternately in jars and decorated with cinnamon powder and our cocoa nibs.
Give it a try! Really tasty 😊
That’s a total of about 66 cocoa beans. Because chuncho pods are smaller than the highly cultivated industrial cocoa varieties and the cocoa beans, the
Each cocoa bean is surrounded by a thin skin. Before the cocoa is processed into nibs or chocolate, it is removed. Poured over hot water,
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