Crispy Caramel & Almond Bar
Foodies today are triggered by the artisan chocolate snacking bar. Simply because they expect to find more crafty, complex flavours and textures compared to the typical mass-produced snacking bar. On top, the shape and format of a snacking bar is seen as a rewarding treat. With this recipe, you’ll lead in the indulgence rankings. Because this snacking bar is all about caramel, caramel chocolate and caramelized nuts. Hold tight for sell-out to go through the roof!
- Level:
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Medium
- Makes:
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4 moulds of snackbars of ±12 x 2.5 cm (40 in total)
Gold bar
Ingredients: Gold bar
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box(es)Gold coloured cocoa butter
Preparation: Gold bar
Prepare the snackbar moulds: keep them at room temperature.
Spray the moulds with a thin layer of gold coloured cocoa butter (mix at 45°C).
Leave to set.
Ingredients: Gold bar
Preparation: Gold bar
Shell the moulds with pre-crystallised Gold chocolate.
Allow to set for about 1 hour before filling them.
Crispy caramel
Ingredients: Crispy caramel
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308 g
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9 gCallebaut® cocoa butter (CB- 655)
Preparation: Crispy caramel
Warm to 30°C.
Ingredients: Crispy caramel
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PRAMANO
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133 gmini rice pops
Preparation: Crispy caramel
Add the praline to the chocolate and table temper the mixture to 23°C.
Then mix in the crisps.
Roll between sheets to a thickness of 2 mm and leave to set until hand dry.
Cut out rectangles to fit in the snackbar moulds
Finishing and presentation
Ingredients: Finishing and presentation
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Sea salt
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100 gNAN-CR-AL3724
Preparation: Finishing and presentation
Roughly mix the caramel with the salt and bresilienne.
Pour into a piping bag and fill the snackbar shells: leave about 2 mm space for the insert. Leave to crystallise for one hour at least.
Finally fit the crispy caramel insert into the snackbar mould.
Seal the moulds.
Decorate with a small cluster of rice pops enrobed with dark chocolate and dusted with Mona Lisa Creatve Powder Gold.
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