Snacking bars


Created by
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Sablé breton

Ingredients Preparation
  • 500g
  • 300g
    fresh butter
  • 100g
  • 125g
    icing sugar
  • 7g


Spread out to 4mm thickness.
Cut into 12cm by 2cm stripes.
Cook at 165°C.
Allow to cool and then partially dip the sablé in crystallised Lactée Barry Équilibre 36% milk chocolate.
Place some Lactée Barry Équilibre 36% milk chocolate into a piping bag and decorate.
Weight of a coated sablé: 20 g (coating chocolate 5g).

Gourmand chocolate snacking bar

Crystallise some Lactée Barry Équilibre 36% milk chocolate couverture.
Fill a rectangular Snacking bar mould (ref MLD-090405-M00) with the crystallised chocolate.

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