Apple Crumble Snacking Bar

Heat apple juice and puree to 40c

Mix sugar #1 with glucose syrup. Add to juice-puree mixture and heat to 60c

Mix sugar #2 with pectin and add bit by bit while bring to the boil. Heat to 106c

Add citric acid solution and mix well

Immediately pour into a frame at 28 x 38 x 1 high. Leave to set

Mix apple juice and sugars and heat to 40c

Melt chocolates and cocoa butter at 35c

Pour onto juice-sugar mixture and emulsify

Add butter (room temp) while continuing to emulsify

Pour ganache onto the framed fruit paste and even out. Allow to set

Mix butters, sugars, flours and salt until smooth
Roll out to 4mm.
Bake for 25 minutes at 150c
Leave to cool and crush

Shell 10g
Apple fruit paste (filled a little more than half way) 15g
Apple Ganache (filled to a little under the top) 8g
Streusel 10g
Enrobing & deco