Dark Chocolate Snacking Bar
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Good to go
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Short preparation time
Dark chocolate lovers rejoice! These bars make a great out-of-hand snack or can be packaged for gift-giving.
- Level:
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Medium
- Makes:
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10 Yield
- Shelf life:
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30 Days
- Conservation:
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Room temperature
Dark Chocolate
Ingredients: Dark Chocolate
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11.4 ozcream
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3.6 ozglucose
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2.9 ozclarified butter
Preparation: Dark Chocolate
- Bring the cream, the glucose, and the clarified butter to a simmer
- Cool to s temperature of 70°C (158°F) then pour over the couverture and use an immersion blender to emulsify
- Prepare a confectionary frame:
- Spread a very thin layer of tempered Van Leer Bel Noir 73%
- Sprinkle Mona Lisa Dark Chocolate Crispearls before the base fully crystallizes
- Pour the ganache over the prepared base and allow the ganache to crystalize
- Portion into the desired shape
- Enrobe in Bel Noir 73%
View tools
- Saucepan
- Knife
- Immersion blender
- Parchment paper
- Offset spatula
- Cutting board
- Guitar sheet
- Rubber Spatula
- Probe Thermometer
- Tall-Sided Container
- 17mm Confectionary Frame
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