Cocoa Soil

• 60 g isomalt sugar
• 60 g glucose
• 35 g <

Heat the isomalt and glucose until completely dissolved. Cook until the isomalt starts to change to a golden brown colour on the side.

Remove from the heat and add the cocoa nibs. Pour onto a Silpat mat and allow to cool. Blend in a Thermomix jug, adding the cocoa powder and olive oil, and store in an airtight container.