Barre Snacking Blanc Feuilletine - Passion Coco


Created by
  • Martin Diez - Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Zephyr™ - Blanc Feuilletine™ Crunch

Ingredients Preparation
  • 20g

Melt at 45°C


  • As needed
    Rounded snacking bar

Use table top method to crystallize at 24°C, then fill moulds with 10 g of mixture per bar.

Passion Fruit Compote

Ingredients Preparation
  • 125g
    passion fruit puree
  • 65g

Heat to 40°C

  • 4g
    yellow pectin
  • 90g
    fine sugar

Mix together

Pour into the passion fruit purée. Cook to 60° Brix.
Leave to cool to 20°C, then fill 2/3 of each bar.

Coconut Ganache

Ingredients Preparation
  • 125g
    35% cream


  • 25g
    grated coconut


Leave the mixture to infuse for 30 minutes.

  • 90g
    coconut infusion

Pass through a conical strainer and obtain

  • 10g
    sorbitol powder
  • 30g
    fresh butter


Heat the mixture to 80°C.

  • 150g
  • 10g
    Malibu® liquor

Pour onto

Leave to cool to 26°C and fill the bar. Seal with Zéphyr™ White Chocolate 24 hours later.


Mix 90 g of alcohol with 10 g of edible gold dust.

Use a brush to sprinkle some gold droplets into the polycarbonate Snacking Bar mould. 

Temper some yellowy-orange coloured cocoa butter in the bottom of the mould.

Line mould with tempered Zéphyr™ White Chocolate.

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