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!
Recipe
Gold bar
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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. |
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Shell the moulds with pre-crystallised Gold chocolate. Allow to set for about 1 hour before filling them. |
Crispy caramel
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Warm to 30°C. |
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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 |
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Finishing and presentation
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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.
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Finally fit the crispy caramel insert into the snackbar mould. Decorate with a small cluster of rice pops enrobed with dark chocolate and dusted with Mona Lisa Creatve Powder Gold. |
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