Chocolate Peanut Bar

Chocolate Peanut bar filled with caramel by Celine Plano - Yields 10 servings
 

Caramel filling

Ingredients Preparation
  • 50g
    granulated sugar
  • 22g
    corn syrup
  • 59g
    heavy cream
  • 28g
    salted butter
  • 57g
    chopped peanuts

1. In a sauce pot, make a caramel by melting the corn syrup and sugar together.
2. Heat up the cream and pour it carefully into the caramel.
3. Add the salt and using a hand blender, emulsify the preparation.
4. Fold in the chopped peanuts.
5. Set aside to cool down.
6. Pipe into the pre-made tart shells. 

Soft Chocolate Ganache

Ingredients Preparation

1. Place Organic 60% Dark Couverture dark in a bowl.
2. Heat up the cream and the corn syrup.
3. Pour it over the chocolate.
4. Allow to stand for 1 minute and stir until the chocolate is thoroughly melted.
5. Using the hand blender, emulsify properly and pour on top of the caramel filling
6. Let set in the refrigerator for 30min.
7. Garnish with honey roasted peanuts 

Caramel sauce

Ingredients Preparation
  • 50g
    granulated sugar
  • 10g
    corn syrup
  • 89g
    heavy cream

1. In a sauce pot, make a caramel by melting the corn syrup and sugar together.
2. Heat up the cream and pour it carefully into the caramel to stop the cooking process.
3. Bring back to a boil and using the hand blender, emulsify properly.
4. Set aside and keep at room temperature.

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