Sticky Toffee Pudding Snacking Bar

Place the dates, water, sugar, lemon and cinnamon into a sauce pan and start to cook.

Keep cooking until the water has evaporated and it has a thicker consistency.
Remove from the heat and place mix in a large sieve to remove any extra water.
Place in a piping bag.

Heat the cream, cinnamon and glucose in a sauce pan.

Remove from heat and pour over the Callebaut Gold chocolate and blend until emulsify

Add the butter and salt and blend together
Place in a piping bag and cool until needed

Melt the Callebaut 823 milk chocolate and add the Pailleté Feuilletine and salt mix well.

Oil one of the dome snaking bar moulds and then cling film so the cling film sticks to the inside of the cavity.
Spoon a small amount of mix into the mould around 7g making sure it goes the hole length of the cavity, also making sure you press down on it so it will stick together.
Place in the fridge to set and repeat to the 40 required. If the chocolate and Pailleté Feuilletine sets just reheat slightly in the microwave.

Pipe a very small amount of Callebaut caramel  in the base of the chocolate bar followed by some date puree. Finish  with the gold ganache and then set  cap of with more gold chocolate.

When set remove from the mould and pipe a small amount of chocolate on top to stick the crispy garnish.