Long shelflife
Timeless Classics

I created the peanut and caramel bar to highlight the nostalgic comfort of classic flavors with a modern texture twist. It got its name because its up to you to decide whether its good enough to share, or not! Feeling adventurous? Swap out peanuts for hazelnuts to make it your own!

Level:: Medium
Shelf life:: 2 months
Conservation:: Store in cool, dry, and dark place, ideally between 60-70°F (16-21°C)

400 g

heavy cream
1 piece(s)

vanilla bean
5 g

Fine sea salt
300 g

granulated sugar
100 g

glucose syrup
200 g

butter
Q.S.

Mona Lisa Crispearls™ - Salted Caramel - 10kg
Q.S.

Dry roasted, salted peanuts

Boil the cream, vanilla and salt. Reserve and keep warm.
Cook the sugar and glucose to deep caramel.
Deglaze the caramel with 3/4 of the butter.
Deglaze with the hot cream mixture.
Cook the caramel to 105°C.
Add the remaining butter and blend with immersion blender.
Cool to 33°C (optionally temper the ganache with 1% pre-crystallized cocoa butter) and pipe into prepared molds.
Garnish with Crispearls™ and peanuts.

600 g

Blanched peanuts
400 g

granulated sugar
1 piece(s)

Vanilla bean scrapings
6 g

Fine sea salt

Roast the peanuts at 160°C for 40 minutes.
Dry caramelize the sugar in a hot pan.
When the caramel takes on an attractive color, add in the opened vanilla pods and salt.
Pour the mixture out onto a silpat mat and allow to cool to room temperature.
Break the caramel/nut mixture into small pieces.
Blend in the food processor until a smooth paste is obtained. Optionally refine in a refiner to achieve a smoother texture.
Reserve for use in the Peanut Filling.

757 g

Peanut praliné (from above)
25 g

Nonfat milk powder
95 g

Callebaut Milk Chocolate - 823 - 5kg Block
122 g

Cacao Barry Cocoa butter - Deodorized Cocoa Butter - easymelt - 3kg bucket

Melt the chocolate products together and then combine with the praliné à l’ancienne and the milk powder.
Temper the mixture on the marble to 25-26°C (optionally temper the mixture with 1% pre-crystallized cocoa butter) and pipe into molds on top of the caramel.
Remove from the refrigerator and allow to return to cool room temperature.
Close molds with pre-crystallized chocolate.

Q.S.

Callebaut Milk Chocolate - 823 - 5kg Block
Q.S.

Light gold cocoa butter spray
Q.S.

Caramel cocoa butter spray
Q.S.

Dry roasted, salted peanuts

Mold the shells in pre-crystallized milk chocolate.
Once unmolded, chill lightly in the freezer then spray first with the light gold cocoa butter spray to obtain a velvet effect.
Spray again with the caramel cocoa butter spray on one end of the mold.
Dust lightly with edible gold luster dust.
Melt a line on top of the mold with a hot knife.
Glue a peanut at the end of the melted line using a small dot of pre-crystallized milk chocolate.