Peanut Honey Zéphyr™ Caramel Nibs Bouchée

Recipe

Created by
  • Ramon Morató - Global Creative Innovation Leader for the Cacao Barry® brand

Peanut filling

Ingredients Preparation
  • 150g
    Lactée Barry
  • 90g
    Deodorized Cocoa Butter

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).

Others

Ingredients Preparation
  • Q.S.
    Zéphyr™ Caramel
  • Q.S.
    Pépites Cacao Zéphyr™ Caramel

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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