Peanut Honey Zéphyr™ Caramel Nibs Bouchée

Recipe

Created by
  • Ramon Morato - Global Creative Innovation Leader for the Cacao Barry® brand
  1. Peanut filling
  2. Assembly
  3. Others

Peanut filling

ingredients preparation
  • 150g
    CHM-P35LBAR
  • 90g
    NCB-HD703-BY

Warm up at 45-50°C
  • 500g
    roasted and salted peanut paste

Pour over
  • 90g
    roasted and salted peanut chunks
  • 6g
    Maldon salt
  • 85g
    Crumiel (crunchy crystallised honey)

Incorporate to the mixture

Pre-crystallise the mixture at around 23ºC and measure out into silicone moulds in the form of rectangular pieces (height of 1.4 cm and sides of 1.4 x 3.5 cm).

Assembly

Melt and pre-crystallise the Zéphyr™ Caramel 35% cocoa white chocolate with caramel.
Spread out on plastic sheets to a thickness of 2 mm and slice into 3.5 x 5.5 cm rectangles.
Turn out the Peanut Filling from the moulds and place three units on top of each rectangular chocolate piece.
Finally, coat with the Zéphyr™ Caramel 35% cocoa white chocolate with caramel and place the Pépites Cacao Zéphyr™ Caramel on top.

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