Crunchy Zéphyr™ Caramel Bar

Recipe

Created by
  • Ludovic Fresse - Chef Chocolatier - Chocolat Boréal

Crunchy Zéphyr™ Caramel Bar

Ingredients Preparation
  • 100g
    pecan pieces
  • 100g
    peanut
  • 100g
    almonds
  • 150g
    sugar

Roast and caramelize with the cooked sugar.

Let the mix cool.

  • 140g
    lightly crushed popcorn
  • 1pinch
    salt

Add and mix.

  • 570g
    Zéphyr™ Caramel

Add and mix

Place the crunchy chocolate mix on a thin Zéphyr™ Caramel bar. 
Decorate with fine dark chocolate lines.

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