Tiramisu bar

Coffee mascarpone ganache

ingredients preparation
  • 125g
    Whole milk
  • 60g
    coffee beans
  • 75g
  • 50g
  • 15g
    invert sugar
  • 50g
    glucose syrup
  • 37g
    powdered glucose
  • 2g
    sea salt
  • 75g
  • 265g

In a pot, bring milk to a boil.
Add coffee beans. Wrap and let infuse for 20 minutes.
Strain and rescale milk to 125g.
Add sugar, mascarpone, & salt. Warm to 40° C.
Melt chocolates and make an emulsion.
Pipe at 30° C.

Café Crokine

ingredients preparation
  • 200g
  • 60g
    hazelnut pecan paste
  • 40g
  • 1g
    sea salt

Mix the Café Crokine with the hazelnut paste & salt.
Add tempered milk chocolate.
Pipe immediately.


Start with very clean molds (rectangular snacking bar molds).
Spray brown cocoa butter or chocolate spray, tempered at 32° C, all over the mold.
Place in the fridge for 10 minutes.
Let the molds go back to 18° C and make shells with tempered Cacao Barry Lactée Barry Équilibre 36% milk chocolate.


This recipe, if made with the salty sable cookie, has a shelf life of 2 days because the cookie will get soggy after that. If you want the bonbon to have a longer shelf life, don’t include the cookie or stick it on the outside of the bonbon.

Pipe the coffee mascarpone ganache first then the Café Crokine mixture.
Close the molds with tempered Lactée Barry 36% milk chocolate.
Decorate the finished bars with a chocolate decoration of your choosing.

TECHNICAL TIPS: how to spray intricate molds correctly

When spraying your molds with cocoa butter, you have to follow these rules:

ROOM TEMPERATURE -- Between 18° C and 22° C
TEMPERATURE OF THE MOLD -- Between 18° C and 22° C

Sometimes you have molds with very intricate designs or sharp corners, like the ones used for this Tiramisu bar. In that case, besides considering the temperatures, we must ensure that the corners are filled with cocoa butter or chocolate spray, not chocolate itself.

If we do not have a spray gun, or we simply aren’t planning on spraying the molds, we should pick a simple mold like half spheres. Otherwise, we end up with bars or bonbons full of air bubbles.

As a general rule, the more intricate the mold, the thicker the spray layer of cocoa butter/chocolate spray should be.

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