Fleur de Sel Elegant Bar by Philippe Bertrand and Martin Diez
CACAO BARRY INGREDIENTS
Cacao Barry OcoaTM chocolate couverture 70%
Cacao Barry Extra Brute Cocoa Powder
Recipe for 5 Elegant Bar moulds reference MLD-090452-M00.
Fill the moulds with OcoaTM 70% dark chocolate couverture. Set at 31°C to make the chocolate shells.
180 g of sugar – 230 g of 35% whipping cream – 80 g of speculoos biscuits – 6 g of crushed fleur de sel
Use the sugar to make a blond caramel.
Mix the speculoos biscuit, fleur de sel, and glucose and then heat. Deglaze the caramel with the liquid.
Cool to 28°C and fill the chocolate shells.
Unmold once completely hardened.
Make the decoration by piping a mixture of Extra Brute cocoa powder and OcoaTM chocolate couverture 70% at 31°C. Once completely hardened, place on the bar. Sprinkle with a few fleur de sel crystals.