Puzzle chocolate bar

  • Quick & easy (production)
Level:
Difficult
Makes:
4 bars
Conservation:
In a humidity controlled fridge

Dark tablet (moulding)

Ingredients: Dark tablet (moulding)

  • Q.S.
    2815NV

Preparation: Dark tablet (moulding)

  1. Temper the chocolate.
  2. Shell tablet moulds of your choice with the chocolate.

Crispy chocolate filling

Ingredients: Crispy chocolate filling

  • 14.1 oz
    2815NV
  • 10.6 oz
    Caramelized Hazelnut
  • 7.1 oz
    Caramelized cocoa Nibs

Preparation: Crispy chocolate filling

  1. Mix altogether.
  1. Fill the chocolate shells.
  2. Leave to set and seal.

Dark chocolate ganache

Ingredients: Dark chocolate ganache

  • 8.8 oz
    Cream 35 %
  • 1 pod(s)
    vanilla

Preparation: Dark chocolate ganache

  1. Heat and let infuse for 1 hour.

Ingredients: Dark chocolate ganache

  • 1.8 oz
    sugar
  • 1.8 oz
    glucose syrup DE 40

Preparation: Dark chocolate ganache

  1. Cook sugars into a caramel.
  2. Deglaze with the infused cream and boil for another few minutes.
  3. Leave to cool to 80°C.

Ingredients: Dark chocolate ganache

  • 7.4 oz
    2815NV

Preparation: Dark chocolate ganache

  1. Pour the blond caramel over the chocolate.
  2. Emulsify with the hand blender.

Ingredients: Dark chocolate ganache

  • 1.8 oz
    butter

Preparation: Dark chocolate ganache

  1. Add and further emulsify.
  1. Keep at room temperature.

Crunchy cocoa biscuit

Ingredients: Crunchy cocoa biscuit

  • 9.0 oz
    Cold butter in cubes
  • 14.1 oz
    Flour T55
  • 1.8 oz
    Roasted hazelnut flour
  • 5.3 oz
    Icing powder
  • 0.7 oz
    Cacao powder

Preparation: Crunchy cocoa biscuit

  1. Mix altogether in a stand mixer with paddle attachment.

Ingredients: Crunchy cocoa biscuit

  • 2 Units
    Egg

Preparation: Crunchy cocoa biscuit

Mix in the eggs one at a time.

  1. Cover with a cling film and put it in the fridge for 2 hours.
  2. Roll to 2 mm thickness and cut into rectangle shapes slightly bigger than the bar mould.
  3. Bake between perforated silpats on 165°C for 10-15 min.

Assembly and decoration

  1. Break the tablet into pieces like a puzzle.
  2. Assemble and stick the pieces onto the slab of crunchy biscuit.
  3. Pipe some of the ganache in between the different pieces.