Snacking Bar
Crunchy, chewy and indulgent, these bars are absolute winners.
Recipe
Created by
- Clare England - Chocolate Academy Chef
Products
Crispearl Layer
| ingredients | preparation |
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Sprinkle milk chocolate crispearls into a 24cm square frame and spread out evenly. |
Gold Caramel
| ingredients | preparation |
|---|---|
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Melt the gold chocolate. |
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Mix the Callebaut caramel with the gold chocolate and stir well. |
Spread between two sheets of silicon paper. |
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Roll to 5mm thickness. |
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Place in a 12c fridge for 30 minutes to firm. |
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Cut to a 24cm square. |
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Place the caramel on top of the crispearl layer. |
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Crunchy Layer
| ingredients | preparation |
|---|---|
Melt the dark gia. |
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Stir in the pailette feuilletine and sea salt. |
Pour on top of the caramel Layer and spread evenly. |
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Place in a 12c fridge and allow to set for 2 hours. |
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Once set, remove from the frame and cut into 12cm x 4cm rectangles. |
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Enrobe in milk chocolate. |
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