Cocoa Soil

Preparation info

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About


  • 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.