SNACKING BAR BLANC FEUILLETINE™ – PASSION COCONUT
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.
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.
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.