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    Crunchy Milk Chocolate Bars

    Uploaded by

    Petre
    1. The document provides a recipe for crunchy milk chocolate bars with various components including caramelized nuts, a praline crunch, milk chocolate mousse, and glaze. 2. The bars are made by first making the caramelized nuts and praline crunch, then spreading the praline crunch in a baking tray and topping it with the milk chocolate mousse. 3. The mousse-filled tray is frozen, cut into bars, and glazed with a chocolate glaze. Optional toppings include mango-banana brunoise and banana lime ice cream.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Crunchy Milk Chocolate Bars

    Uploaded by

    Petre
    432 views3 pages
    1. The document provides a recipe for crunchy milk chocolate bars with various components including caramelized nuts, a praline crunch, milk chocolate mousse, and glaze. 2. The bars are made by first making the caramelized nuts and praline crunch, then spreading the praline crunch in a baking tray and topping it with the milk chocolate mousse. 3. The mousse-filled tray is frozen, cut into bars, and glazed with a chocolate glaze. Optional toppings include mango-banana brunoise and banana lime ice cream.

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    1. The document provides a recipe for crunchy milk chocolate bars with various components including caramelized nuts, a praline crunch, milk chocolate mousse, and glaze. 2. The bars are made by first making the caramelized nuts and praline crunch, then spreading the praline crunch in a baking tray and topping it with the milk chocolate mousse. 3. The mousse-filled tray is frozen, cut into bars, and glazed with a chocolate glaze. Optional toppings include mango-banana brunoise and banana lime ice cream.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    432 views3 pages

    Crunchy Milk Chocolate Bars

    Uploaded by

    Petre
    1. The document provides a recipe for crunchy milk chocolate bars with various components including caramelized nuts, a praline crunch, milk chocolate mousse, and glaze. 2. The bars are made by first making the caramelized nuts and praline crunch, then spreading the praline crunch in a baking tray and topping it with the milk chocolate mousse. 3. The mousse-filled tray is frozen, cut into bars, and glazed with a chocolate glaze. Optional toppings include mango-banana brunoise and banana lime ice cream.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    The recipe describes how to make a layered dessert consisting of a praline crunch base topped with a milk chocolate mousse and glazed with a chocolate glaze. It also provides instructions for preparing caramelized nuts and a mango-banana brunoise garnish.

    The nuts are toasted in a hot skillet or oven until lightly browned. Meanwhile, sugar is caramelized and the toasted nuts are folded in, then transferred to a silicone mat to cool in pieces.

    The praline crunch uses almonds, hazelnuts, salt and sugar caramelized together then blended with some of the caramelized nuts until smooth and mixed with milk chocolate and feuilletine or corn flakes.

    Crunchy Milk Chocolate Bars

    Caramelized Nuts
      100 g Almonds, crushed

      100 g Hazelnuts, crushed

      2 g Salt

      200 g Sugar

    Praliné Crunch
      210 g Praliné

      120 g Milk chocolate couverture

      120 g Feuilletine, or crushed corn flakes

    Milk Chocolate Mousse


      130 g Heavy cream

      130 g Milk

      40 g Egg yolks (2)

      3 g Gelatin sheets

      400 g Milk chocolate

      400 g Heavy cream, whipped


    Glaze
      300 g Water

      250 g Sugar

      350 g Glucose, or corn syrup

      200 g Condensed milk

      26 g Gelatin sheets

      300 g Dark, or milk chocolate

    Banana-Mango Brunoise
      400 g Mango

      300 g Banana

      5 g Lime zest

      20 g Lime juice

    1 Use a 9.5''x13''x1''/24x33x2.5cm baking tray. Make 3 days ahead. This dessert is best
    served with banana lime ice cream (Look up for the recipe).

    Caramelized Nuts

    2 Toast nuts in a hot skillet or in a 375ºF/190ºC preheated oven for about 10 minutes. Let
    cool. Meanwhile, make caramel a sec (dry caramel). In a hot saucepan stir in powdered
    sugar over medium high heat and cook until it turns brown but not dark brown. Turn off
    the heat and fold in the toasted nuts. Transfer the caramelized nuts on a silicon mat and
    let cool completely. Break into pieces (save some for decoration). While the food
    processor is running throw in the broken caramelized nuts and blend for 5 minutes or
    until completely smooth. Save 7 oz/210g for the praliné crunch and refrigerate what’s
    left for later use.

    Praliné Crunch

    3 Melt milk chocolate at 105ºF/41ºC. Mix the melted chocolate with the praliné and add
    feuillantine, or corn flakes. Spread the mixture on silicone mat, cover with plastic wrap
    and make a flat 1/4''https://bruno.b-cdn.net/0.6mm thick rectangle. Freeze crunch to
    harden and cut out a 11.5''x8''/29x20cm perfect rectangle. Save trimmings for later use.
    Place the crunch slab inside the baking tray lined with plastic wrap and store in the
    refrigerator before adding the mousse.

    Milk Chocolate Mousse

    4
    4 Whip heavy cream (400g) to soft peaks and chill. Soak gelatin in cold water to soften
    and drain. In a saucepan, bring milk and heavy cream to 95ºF/35ºC, then whisk in egg
    yolks or blend using an immersion blender. Cook mixture whisking constantly on
    medium heat to 185ºF/85ºC. Do not boil. Turn off heat and whisk in the gelatin. Pass
    through a fine sieve over the milk chocolate. Allow the mixture to sit for a couple of
    minutes. Mix it up and let the chocolate creme Anglaise to cool to 105ºF/41ºC then fold
    in the whipped cream. Spread the milk chocolate mousse over the crunchy praliné, and
    tap gently to even it up. Freeze overnight. Flip and free frozen mousse from the baking
    tray. Place in the refrigerator a couple of hours prior dividing into bars. Trim all sides and
    cut the rectangle in half lengthwise and make 16 bars. Place chocolate bars back in the
    freezer for at least 6 hours before glazing.

    Glaze
    5 Soak gelatin in cold water to soften, and drain. In a saucepan bring water, sugar and
    corn syrup to a boil. Turn heat off and mix in the condensed milk along with the gelatin.
    Pour the liquid over the chocolate and blend. Sieve, and tap to remove air bubbles and
    refrigerate overnight.

    Glazing

    6 Warm up glaze to 90ºF/32ºC. Make 2 batches. Arrange bars on a wire rack and a place
    over a baking tray lined with plastic wrap. Glaze chocolate bars once then save the
    chocolate glaze that is dripping over the wrap and freeze bars for 30 minutes. Repeat
    with remaining bars. Thaw glazed bars an hour at room temp or overnight in the
    refrigerator before plating. At this point the chocolate bars are delicious served alone.

    Mango-Banana-Brunoise

    7 Cut fruits into 1/16’’/ 1.5mm cubes. Mix with lime juice and zest. Passion fruit puree can
    be added to taste.

    Plating

    8 This is a plated dessert that can be enjoyed by itself with some cracked caramelized
    nuts, or best served with some mango-banana brunoise and banana lime ice cream.
    Enjoy!

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