Peanut Honey Zéphyr™ Caramel Nibs Bouchée

Level:: Easy
Makes:: Ingredients for approximately 60 units

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150 g

Cacao Barry Milk Couverture - Lactée Barry 35% - block - 2.5kg bag
90 g

Cacao Barry Cocoa butter - Deodorized Cocoa Butter - easymelt - 3kg bucket

Warm up at 45-50°C

500 g

roasted and salted peanut paste

Pour over

90 g

roasted and salted peanut chunks
6 g

Maldon salt
85 g

Crumiel (crunchy crystallised honey)

Incorporate to the mixture

Pre-crystallise the mixture at around 23ºC and measure out into silicone moulds in the form of rectangular pieces (height of 1.4 cm and sides of 1.4 x 3.5 cm).

Melt and pre-crystallise the Zéphyr™ Caramel 35% cocoa white chocolate with caramel.
Spread out on plastic sheets to a thickness of 2 mm and slice into 3.5 x 5.5 cm rectangles.
Turn out the Peanut Filling from the moulds and place three units on top of each rectangular chocolate piece.
Finally, coat with the Zéphyr™ Caramel 35% cocoa white chocolate with caramel and place the Pépites Cacao Zéphyr™ Caramel on top.