Barre Snacking Blanc Feuilletine - Passion Coco

Recipe

Created by

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

Ingredients	Preparation
20g Zéphyr™	Melt at 45°C
Add
As needed Rounded snacking bar	Use table top method to crystallize at 24°C, then fill moulds with 10 g of mixture per bar.

Ingredients	Preparation
125g passion fruit puree 65g water	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.

Ingredients	Preparation
125g 35% cream	Boil
25g grated coconut	Add
Leave the mixture to infuse for 30 minutes.
90g coconut infusion	Pass through a conical strainer and obtain
10g sorbitol powder 30g fresh butter	Add
Heat the mixture to 80°C.
150g Zéphyr™ 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.