Pairs well with Cariocas with Granola
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Cariocas with Granola
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A unique and delicious recipe that transforms granola into a crunchy, chocolate-coated treat with a hint of cinnamon and cognac.
00:05:00 total
Serves 18
medium
Decadent Dessert
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Ingredients
- granola (Healthy Hubbage with almond butter) - 350 g
- couverture, chopped - 100 g (for the mixture)
- honey - 100 g
- water - 150 g
- cocoa - 2 tablespoons
- cinnamon - 2 teaspoons
- cognac - 2 tablespoons (Hermi or similar)
- walnuts - 100 g
- couverture, melted - 300 g (for coating)
Instructions
- Prepare syrup: In a saucepan, combine water and honey. Bring to a boil, then remove from heat.
- Melt chocolate: Add chopped couverture and cocoa to the hot syrup. Wait a few seconds before stirring to allow the chocolate to soften, then mix until smooth.
- Prepare granola: Divide the granola, blending half into a powder. Combine both the powdered and whole granola in a large bowl.
- Combine ingredients: Add cinnamon, cognac, and hand-broken walnuts to the granola. Pour in the chocolate mixture and mix well.
- Form the trunk: Spread the mixture onto parchment paper. Shape into a roll, wrap with cling film, and freeze until set.
- Coat with chocolate: Cut the frozen roll into slices. Dip each slice in melted couverture, remove excess chocolate, and allow to set on cling film.
- Serve: Once the chocolate coating has set, transfer the cariocas to a serving tray.
