Fleur de Sel Elegant Bar by Philippe Bertrand and Martin Diez

Photo: Courtesy of Cacao Barry

CACAO BARRY INGREDIENTS

Cacao Barry Ocoa chocolate couverture 70%
Cacao Barry Extra Brute Cocoa Powder

METHOD

Recipe for 5 Elegant Bar moulds reference MLD-090452-M00.

CHOCOLATE SHELLS

Fill the moulds with Ocoa 70% dark chocolate couverture. Set at 31°C to make the chocolate shells.

SPECULOOS CARAMEL

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.

DECORATION

Make the decoration by piping a mixture of Extra Brute cocoa powder and Ocoa chocolate couverture 70% at 31°C. Once completely hardened, place on the bar. Sprinkle with a few fleur de sel crystals.