Black Forest Snacking Bar

heat the puree to 40°C
Mix the sugar and pectin together and add into the puree.
Cook to 103°C

Heat the cream and puree and sugars to 80c

Pour on to the Callebaut 811 dark chocolate and Callebaut 823 milk chocolate and emulsify

Place the dry ingredients and butter into a food mixer. Mix until a bread crumb texture is achieved.

Add the plant milk and bring the mix together to form a dough.
Wrap in cling film and rest in the fridge until needed
Roll out between two pieces of silicone paper to 5mm thick
Bake in a pre-heated oven for 8 minutes at 160c.

Break the vegan sable up into small pieces

warm the chocolate and fold through the praline then fold through the sable
spread out between two sheets of silicon paper to 4mm thick
Allow to set cut in to 12cm by 2.5 cm stripes

Shell a curved snacking bar mould with pre crystalised Callebaut 811 dark chocolate
Pipe the cherry gel into the base
Pipe the cherry ganache on top allow to set
Cap off the back of the mould with tempered Callebaut 811 dark chocolate
Allow to contract from the mould then turn out and place on the the crunchy base.
Once set demould the bars
Pipe a thin line of tempered chocolate on to the crunch layer and place onto the crunch layer