Coconut Hobnobbing with Cherry and Alto el Sol
- Level:
-
Difficult
Chocolate bar featuring Alto el Sol, cherry ganache and coconut hobnobs. Note: this product is dairy, egg and nut free and is suitable for vegans who eat flour Special Equipment: 2 x bar moulds ( 20 x 12cm long x 1.5cm wide)
Hobnob fingers
Used products: Hobnob fingers
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1 gsea salt
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75 gPorridge oats
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40 gflour
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10 gflaxseed
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40 gMuscovado sugar - light brown
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50 gdesiccated coconut
Preparation: Hobnob fingers
Mix all dry ingredients together
Used products: Hobnob fingers
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50 gcoconut oil
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25 gmaple syrup
Preparation: Hobnob fingers
Melt together and add to the dry ingredients
Used products: Hobnob fingers
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1/4 spoon(s)bicarbonate of soda
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1 spoon(s)boiling water
Preparation: Hobnob fingers
Mix together and add with the oil and maple syrup into the dry
Scale and shape the mixture into 8g fingers
Bake 180°C for 8- 10 minutes until golden
Cool before using
Cherry Ganache
Used products: Cherry Ganache
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200 ggolden caster sugar
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50 gglucose
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2 gsea salt
Preparation: Cherry Ganache
Make a direct caramel until dark golden
Used products: Cherry Ganache
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400 gwarmed cherry puree
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1star anise
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pinchstar anise
Preparation: Cherry Ganache
Warm the puree with the star anise and salt, then;
Deglaze the caramel with the puree, ensure the caramel is completely dissolved
Used products: Cherry Ganache
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220 g
Preparation: Cherry Ganache
Pour the cherry mix into the chocolate and emulsify
Used products: Cherry Ganache
Preparation: Cherry Ganache
Add into the above, stir until dispersed
Used products: Cherry Ganache
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20 gKirsch
Preparation: Cherry Ganache
Add in
Cool to 25°C before piping into the mould
CONSTRUCTION
Decorate the moulds with coloured cocoa butter as liked
Line the moulds with pre-crystallised Alto el Sol
Pipe a line of ganache into the mould (about 1/3 of the space)
Push in a hobnob finger
Pipe a final layer of ganache over the hobnob
Allow to skin over
Cap off with pre-crystallised Alto el Sol
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