Snack bar 'Zéphyr caramel noisette'


Created by
  • Peter Fong - Cacao Barry Ambassador - Ganache Patisserie

Hazelnut Sablé Breton

Ingredients Preparation
  • 350g
  • 325g


  • 40g
    egg yolks

Add and mix well

  • 100g
    ground hazelnuts
  • 400g
  • 24g
    baking powder
  • 4g

Combine dry ingredients, and add until just combined

Shape the dough into a square patty, wrap in plastic wrap and rest in refrigerator.

Roll out the dough to a square, just larger than a 33cm square frame, approximately 5mm thick and transfer to a sheet pan and rest in fridge for an hour.

Bake the dough at 350°F for approximately 20 minutes but after 10 min, place 33cm square frame onto the baked dough to create a perfect square base and continue baking.

When finished baking, remove frame and cool completely.

Hazelnut Caramel Crunch

Ingredients Preparation
  • 250g
    Cara Crakine™

Gently warm

  • 125g
    Pure Paste 100% Hazelnuts

add in

  • 250g
    Zéphyr™ Caramel

Melt and add

Mix thoroughly and set aside. 

Zéphyr Caramel Ganache

Ingredients Preparation
  • 670g
  • 1As needed
    vanilla bean


  • 135g

Stir in

  • 1840g
    Zéphyr™ Caramel

Pour over


  • 170g
    softened butter

Add and combine until smooth

Set aside to cool.

Milk Chocolate Velvet Spray

Ingredients Preparation
  • 600g
    Lactée Supérieure
  • 400g
    cocoa butter

Melt together

Utilize in prepared spray gun.


Coat the bottom of the hazelnut sablé breton base with milk couverture and flip over when ready and place frame over top.
Spread hazelnut caramel crunch evenly over the hazelnut sablé breton base, place in fridge to set.
Spread cooled Zéphyr™ Caramel ganache evenly over the hazelnut caramel crunch layer and let set in the fridge.
Remove frame and cut snack bar into desired shape and size.
Spray snack bar pieces in milk chocolate velvet spray.
Decorate with lines of dark chocolate and sprinkle immediately with fleur de sel.

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