Crispy Caramel & Almond Bar

Foodies today are triggered by the artisan chocolate snacking bar. Simply because they expect to find more crafty, complex flavours and textures compared to the typical mass-produced snacking bar. On top, the shape and format of a snacking bar is seen as a rewarding treat. With this recipe, you’ll lead in the indulgence rankings. Because this snacking bar is all about caramel, caramel chocolate and caramelized nuts. Hold tight for sell-out to go through the roof!
Level:
Medium
Makes:
4 moulds of snackbars of ±12 x 2.5 cm (40 in total)

Gold bar

Ingredients: Gold bar

  • box(es)
    Gold coloured cocoa butter

Preparation: Gold bar

Prepare the snackbar moulds: keep them at room temperature.

Spray the moulds with a thin layer of gold coloured cocoa butter (mix at 45°C).

Leave to set.

Ingredients: Gold bar

Preparation: Gold bar

Shell the moulds with pre-crystallised Gold chocolate.

Allow to set for about 1 hour before filling them.

Crispy caramel

Ingredients: Crispy caramel

Preparation: Crispy caramel

Warm to 30°C.

Ingredients: Crispy caramel

  • PRAMANO
  • 133 g
    mini rice pops

Preparation: Crispy caramel

Add the praline to the chocolate and table temper the mixture to 23°C.

Then mix in the crisps.

Roll between sheets to a thickness of 2 mm and leave to set until hand dry.

Cut out rectangles to fit in the snackbar moulds

Finishing and presentation

Ingredients: Finishing and presentation

Preparation: Finishing and presentation

Roughly mix the caramel with the salt and bresilienne.

Pour into a piping bag and fill the snackbar shells: leave about 2 mm space for the insert. Leave to crystallise for one hour at least.

 

Finally fit the crispy caramel insert into the snackbar mould.
Seal the moulds.

Decorate with a small cluster of rice pops enrobed with dark chocolate and dusted with Mona Lisa Creatve Powder Gold.