SNACKING BAR BLANC FEUILLETINE™ – PASSION COCONUT

Photo: courtesy of Cacao Barry

Photo: courtesy of Cacao Barry

For 20 snacking bars of 25 g

 

ZEPHYR™ – BLANC FEUILLETINE™ CRUNCH

Warm 200 g of Cacao Barry Blanc Feuilletine™ crunch at 30°C.

Add 20 g of Cacao Barry Zéphyr™ White Chocolate melted at 45°C.

Use table top method to crystallise at 24°C, then fill the moulds with 10 g of mixture per bar.

 

PASSION FRUIT COMPOTE

Heat together 125 g of passion fruit puree with 65 g water at 40°C.

Mix together 4 g of yellow pectin and 90 g of caster sugar. Pour into the passion fruit purée. Cook at 60° Brix.

Leave to cool down to 20°C, then fill 2/3 of each bar.

 

COCONUT GANACHE

Boil 125 g of cream (35% fat).

Add 25 g of desiccated coconut.

Leave the mixture to infuse for 30 minutes.

Pass through a conical strainer to obtain 90 g of coconut infusion.

Add 10 g of Sorbitol powder and 30 g of fresh butter.

Heat the mixture at 80°C.

Pour onto 150 g of Cacao Barry Zéphyr™ White Chocolate and 10 g Malibu liquor.

Leave to cool down to 26°C and fill the bar.  Seal with Cacao Barry Zéphyr™ White Chocolate 24 hours later.

 

DÉCORATION

Mix 90 g of alcohol with 10 g of edible gold dust: Cacao Barry Gold Creative Powder.

Use a brush to sprinkle some gold droplets on the polycarbonate Snacking Bar mould.

Temper some yellowy-orange coloured cocoa butter at the bottom of the mould.

Mould with tempered Cacao Barry Zéphyr™ White Chocolate.

Enjoy!

Photo: courtesy of Cacao Barry

Photo: courtesy of Cacao Barry

Advertisements