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 1 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 CHD-P65ALTOBIO	Pour the cherry mix into the chocolate and emulsify
25g NCB-HD706-BY	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