Translucent Cocoa Nib Soup
Heat the water to 120°F (50°C).
Leave the nibs to infuse in the water overnight.
Strain and mix all the ingredients together.
You can add a few CRUNCHY PEARLS just before serving.
L’astuce du chef
When you mix your sauce, it might turn opaque.
To reverse this, put it in a sous-vide cooker for a few moments.
Once it no longer has any micro-bubbles, the sauce will go back to its original color.