DECADENTE CHOCOLATE BAR by Christophe Morel, Cacao Barry® Ambassador & Master Chocolatier

Recipe for 33 bars

CACAO BARRY® PRODUCTS USED IN THE RECIPE

/ Tanzanie Origine dark chocolate couverture 75% min cocoa
/ Praliné 50% Almonds Hazelnuts
/ Alunga™ Pureté milk chocolate couverture 41% min cocoa
/ Mycryo® Cocoa Butter
/ Pailleté Feuilletine™
/ Ocoa™ Pureté dark chocolate couverture 70% min cocoa

CHOCOLATE MARSHMALLOW

/ 225 g sugar
/ 75 g trimoline
/ 75 g water
/ 12 g gelatin powder
/ 33 g water
/ 105 g trimoline
/ 160 g Tanzanie dark chocolate couverture

Hydrate the gelatin in 33 g of water. Heat the sugar, 75 g trimoline and 75 g of water to 110°C/230F. Remove from heat and add the gelatin. Place the 105 g trimoline into a machine bowl and whisk, pour on the sugar solution and whisk. Melt the Tanzanie dark chocolate couverture to 30°C/86 F and add into the mix. Pour an 8 mm layer of the marshmallow into a 8 mm high 31 x 25 cm square frame.

CRUNCHY PRALINÉ

/ 640 g Praliné 50% Almonds Hazelnuts
/ 145 g Alunga™milk chocolate couverture
/ 60 g Mycryo® Cocoa Butter
/ 100 g Pailleté Feuilletine™
/ 100 g candied orange peel
    
Pour the chocolate, melted Mycryo® Cocoa Butter, Pailleté Feuilletine™ and the candied orange peel into the Praliné 50% Almonds Hazelnuts paste. Leave to cool to 24°C/75.2 F and then pour on top of the marshmallow. Leave to crystalize for a minimum of 12 h.

FINISH AND ASSEMBLY

Use a guitar cutter to cut bars to your desired shape. Enrobe the bars with tempered Ocoa™ dark chocolate couverture.
To make the decoration spread Ocoa™ dark chocolate couverture on to a textured structured sheet.
Cut into strips the same size as the bar mould. Allow to set and then place on top of the bar.