For the panna cotta:
500ml double cream
100ml full-fat milk
60g raw cane sugar
80g roasted cacao nibs, finely crushed with a rolling pin
4 sheets leaf gelatine
4–6 tsp Cacao Nib Praline, finely crushed (below)
For the cacao nib praline:
50g raw cane sugar
For the cacao nib discs:
60g dark chocolate. Suggestion, San Agustin 70% couverture dark chocolate drops, honey, nutty notes
Bowl
Baking Tray
Thick bottom saucespan
4 x 150ml or 6 x 100ml dariole moulds or ramekins
Baking paper
SIGNATURE TRUFFLES IN BEAUTIFUL CHRISTMAS GIFT SLEEVES