Coconut Hobnobbing with Cherry and Alto el Sol

Chocolate bar featuring Alto el Sol, cherry ganache and coconut hobnobs.
Note: this product is dairy, egg and nut free and is suitable for vegans who eat flour

Special Equipment: 2 x bar moulds ( 20 x 12cm long x 1.5cm wide)

 

Recipe

Created by
  • Yolande Stanley - Cacao Barry UK Ambassador

Hobnob fingers

Ingredients Preparation
  • 1g
    sea salt
  • 75g
    Porridge oats
  • 40g
    flour
  • 10g
    flaxseed
  • 40g
    Muscovado sugar - light brown
  • 50g
    desiccated coconut

Mix all dry ingredients together

  • 50g
    coconut oil
  • 25g
    maple syrup

Melt together and add to the dry ingredients

 

  • 1/4spoon(s)
    bicarbonate of soda
  • 1spoon(s)
    boiling water

Mix together and add with the oil and maple syrup into the dry

Scale and shape the mixture into 8g fingers
Bake 180°C for 8- 10 minutes until golden
Cool before using

Cherry Ganache

Ingredients Preparation
  • 200g
    golden caster sugar
  • 50g
    glucose
  • 2g
    sea salt

Make a direct caramel until dark golden

  • 400g
    warmed cherry puree
  • 1As needed
    star anise
  • pinch
    star anise

Warm the puree with the star anise and salt, then;
Deglaze the caramel with the puree, ensure the caramel is completely dissolved

 

  • 220g
    Alto El Sol

Pour the cherry mix into the chocolate and emulsify

  • 25g
    Mycryo™ Cocoa Butter

Add into the above, stir until dispersed

  • 20g
    Kirsch

Add in
Cool to 25°C before piping into the  mould

 

CONSTRUCTION

Decorate the moulds with coloured cocoa butter as liked
Line the moulds with pre-crystallised Alto el Sol
Pipe a line of ganache into the mould (about 1/3 of the space)
Push in a hobnob finger
Pipe a final layer of ganache over the hobnob
Allow to skin over
Cap off with pre-crystallised Alto el Sol

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