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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15.4 grsea salt
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2.6 ozPorridge oats
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1.4 ozflour
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0.4 ozflaxseed
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1.4 ozMuscovado sugar - light brown
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1.8 ozdesiccated coconut
Preparation: Hobnob fingers
Mix all dry ingredients together
Used products: Hobnob fingers
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1.8 ozcoconut oil
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0.9 ozmaple 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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7.1 ozgolden caster sugar
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1.8 ozglucose
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0.1 ozsea salt
Preparation: Cherry Ganache
Make a direct caramel until dark golden
Used products: Cherry Ganache
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14.1 ozwarmed 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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7.8 oz
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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0.7 ozKirsch
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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