Finely chop the Cocoa Nibs in a food processor or by hand.
Melt the butter with the glucose. Then add the sugar and pectin. Add the water and bring it to a boil.
Add the cocoa nibs and mix well. Let cool down slightly before pouring it onto your prepared slightly oiled parchment paper. Letting it cool down a bit will make it easier to manipulate – it should be almost a paste.
Place a second oiled sheet of parchment paper on top and roll out to about 2 cm thickness.
Cut the candy base and its parchment paper covers to the size of your mold. We used an 18cm x 18cm mold (about 7” x 7”). Place your cut candy base into the mold and set aside.
For the Caramel Chocolate layer:
Bring to a boil the cream, glucose, butter, and sugar.
Add the chocolate and whisk while cooking to the exact temperature of 115°C (239°F).
Pour in the mold directly, because it starts to harden quickly. Spread out as best as you can so you have an even layer.
For the Caramel Vanilla layer:
Bring all the ingredients except the butter to a boil. Cook to 125°C /257°F then add the butter off the heat.
Pour the chocolate into the mold right away.
Let it sit outside overnight.
Finishing
If desired, you can put the candy in the freezer so that it will be easier to cut – bear in mind that your top layer is likely to crack slightly when cut. Then cut into cubes and enjoy.
Best to store in a cool place (between 12-19ºC (53.6ºF-66.2ºF) or stick it in the freezer and bring it back to room temp when ready to consume or eat frozen.