Crunchy chocolate and nuts bar

Created by

  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux
level 1

This recipe yields a dark chocolate bar filled with a creamy, intense dark chocolate ganache, and decorated with dark chocolate ChocRocks™ and walnuts, which give the whole a fruity nut taste and a delightful crunchiness.

Recipe components

Callebaut® ingredients

Crunchy chocolate nuts bar

  • 367g
    35% cream
  • 50g
  • 59g
    glucose syrup DE 60
  • 84g
    invert sugar

Mix together and heat up to 40°C.

  • 521g
  • 83g
    butter oil PF28

Melt at 35°C.

  • 34g
    Cocoa butter

Melt and add to chocolate mixture. Add to stand mixer together with cream mixture and emulsify.

Pour into 5-mm high frame at 30-35°C. Cut into 8 x 2-cm rectangles and enrobe with chocolate of your choice.

Sprinkle with nuts and ChocRocks™.