Pecan, Coffee & Calamansi Snacking bar

Pecan, Coffee & Calamansi Snacking bar



Used products: Wafer

  • 56 g
    light brown sugar
  • 56 g
    caster sugar
  • 50 g
    whole eggs
  • 24 g
    unsalted butter
  • 60 g
    whole milk
  • 68 g
    plain flour
  • 2 g
    Finely Ground Arabica Coffee
  • 1 g
    Fine sea salt

Preparation: Wafer

  1. mix sugars with the egg until combined. 
  2. sieve the flour over the mixture and fold in 
  3. add milk and salt and mix 
  4. add melted unsalted butter and mix 
  5. leave it rest at ambient temperature at least 30 minutes before baking 
  6. bake both side in a pan 
  7. manipulate cut or shape until warm 
  8. leave it to cool down and solidify 
  9. spray the inside of the wafer shell with tempered cocoa butter to prevent water absorption from the filling   


Used products: Brownie

  • 170 g
  • 140 g
    unsalted butter
  • 150 g
    whole eggs
  • 56 g
    caster sugar
  • 28 g
    plain flour
  • 2 g
    Fine sea salt
  • 2 g
    instant coffee
  • 4 g
    Finely Ground Arabica Coffee
  • 10 g
    cocoa butter

Preparation: Brownie

36 x 26 frame

  1. melt butter up to 60 Celsius 
  2. add the instant coffee and stir until dissolve 
  3. add finely chopped chocolate and leave it to melt 
  4. whisk sugar and egg until combined 
  5. mix in the chocolate mixture into the egg mixture after all chocolate is melted and mix until homogenous  
  6. sieve all dry ingredients onto the mixture and fold in until well combined 
  7. pour the brownie mix into a greased frame and bake at 170 Celsius for 14- 17 minutes 

Calamansi Pates de Fruit

Used products: Calamansi Pates de Fruit

  • 110 g
    Calamansi Purée
  • 30 g
    caster sugar
  • 8 g
    yellow pectin
  • 100 g
    apple juice
  • 270 g
    caster sugar
  • 60 g
  • 3 g
    citric acid solution

Preparation: Calamansi Pates de Fruit

20x20cm frame

  1. Place fruit purée and apple juice in a pot and bring them to the boil. 
  2. Add the sugar /pectin mixture and re-boil. 
  3. Add sugar/glucose mix and re-boil until reaches 107 C. 
  4. Pour it into a frame let it set.  
  5. Cut into 50mm wide strips. 

Pecan Gianduja (Milk)

Used products: Pecan Gianduja (Milk)

Preparation: Pecan Gianduja (Milk)

  1. lightly toast nuts and let it cool 
  2. start to blitz the nuts with a small amount of icing sugar until starting to release the oil 
  3. scrape the side of the bowl and continue mixing adding the rest of the icing sugar 
  4. blitz until homogeneous and all the sugar dissolves 
  5. temper milk chocolate and add the pecan praline and equalize the temperature around 30 Celsius  
  6. use it in this temperature and leave it crystallise on room temperature 

Mocha Praline

Used products: Mocha Praline

Preparation: Mocha Praline

  1. heat up the cream to 80 Celsius with the coffee beans, take off the heat, cover and leave it to infuse for 30 minutes  
  2. strain the liquid and add the "lost cream accordingly, up to the original weight  
  3. heat up the strained liquid with invert sugar to 80 Celsius 
  4. add the hot liquid to the melted chocolate and emulsify 
  5. add the ground coffee and the Coffee Liquor butter gradually  
  6. finally add the room temperature soft butter to the mixture when it is under 40 Celsius and emulsify  
  7. pipe into chocolate shells  
  8. dust it with cocoa powder 
  9. leave it to crystallise completely 

Pecan Praline Paste

Used products: Pecan Praline Paste

  • 200 g
    pecan nuts
  • 160 g
    caster sugar
  • 35 g
  • 1 g
    Fine sea salt

Preparation: Pecan Praline Paste

  1. toast nuts until starting to turn into slightly brow colour when break it half 
  2. boil water sugar together until reaches 120 Celsius 
  3. add hot nuts and stir until crystallises 
  4. keep stirring on medium heat until the sugar caramelised  
  5. pour onto a silicon mat, flattened and let it cool 
  6. break in into manageable pieces  
  7. add salt and blitz on high speed until forms a paste  

Bon Bon Case

Used products: Bon Bon Case

Preparation: Bon Bon Case

  1. thoroughly clean and polish chocolate mould 
  2. temper dark chocolate and pipe delicate lines into the cavities diagonally 
  3. scrape the excess chocolate from the mould and leave it to crystallise 
  4. temper milk chocolate and fill up the cavities up to the top 
  5. scrape the overfilled mould  
  6. gently shake and firmly tap the mould, making sure no air bubble trapped between the mould and the chocolate 
  7. after 30- 60 seconds turn the mould upside down and tap the side of the mould with a back of the scraper several times to help the liquid chocolate drip out from the cavities 
  8. scrape the mould again with one definite movement and leave the mould upside down placing that in to a silicon paper  
  9. after two minutes turn it back and once again scrape the leftover still soft chocolate away with one definite movement creating clean edges to the bon bon shells 
  10. leave it to fully crystallise, before filling it up