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.
© 2018 All rights reserved. Published by Marble Restaurant Group.