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
Hobnob fingers
| Ingredients | Preparation |
|---|---|
|
Mix all dry ingredients together |
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Melt together and add to the dry ingredients
|
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Mix together and add with the oil and maple syrup into the dry |
Scale and shape the mixture into 8g fingers |
|
Cherry Ganache
| Ingredients | Preparation |
|---|---|
|
Make a direct caramel until dark golden |
|
Warm the puree with the star anise and salt, then;
|
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Pour the cherry mix into the chocolate and emulsify |
|
Add into the above, stir until dispersed |
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Add in
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CONSTRUCTION
Decorate the moulds with coloured cocoa butter as liked |