CHOCOLATE BAR

Name: CHOCOLATE BAR
Yield: 20 chocolate bars
Ingredients: 40 g milk couverture chocolate 36%; 1,5 g cocoa butter; 150 g hazelnut praline 60%; 15 g hazelnut paste; Total weight: 206.5 g; 100 g whipping cream 35%; ½ orange (zest); 1 cinnamon stick; 15 g crystal sorbitol; 20 g glucose DE60; 150 g milk couverture chocolate 36%; 20 g butter; 25 g St-Rémy® brandy 60%; Total weight: 345 g; 100 g milk couverture chocolate 36%; 100 g milk Gianduja; 70 g puffed rice; 160 g chopped roasted hazelnuts; 90 g feuilletine; 1,5 g Fleur de sel; 70 g candied oranges; Total weight: 591.5 g

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Chef :

Original creation by
Jean-Michel PERRUCHON,
Meilleur Ouvrier de France Pâtissier
Ecole Bellouet Conseil,
Paris, France

Brand

Quantity :

Recipe for about 20 chocolate bars 12 cm long and 2.5 cm wide

Ingredients

40 g milk couverture chocolate 36%
1,5 g cocoa butter
150 g hazelnut praline 60%
15 g hazelnut paste
Total weight: 206.5 g

Step

Use crystallised dark chocolate couverture for the moulding.

Melt the chocolate at 35°C with the cocoa butter. Add the
hazelnut praline and hazelnut paste. Leave to cool to 26°C.
Pour into the chocolate bars, approximately 10 g per mould.
Leave to crystallise.

Ingredients

100 g whipping cream 35%
½ orange (zest)
1 cinnamon stick
15 g crystal sorbitol
20 g glucose DE60
15 g hazelnut paste
150 g milk couverture chocolate 36%
20 g butter
25 g St-Rémy® brandy 60%
Total weight: 345 g

Step

Heat the whipping cream, then infuse the orange zest and
cinnamon for 20 minutes. Strain.
Top up to 100 g liquid with cream, then heat to 70°C with
crystal sorbitol and glucose. Add the hazelnut paste, pour
the liquid over the chocolate and blend to achieve a perfect
emulsion. When the ganache is smooth, add the softened
butter, St-Rémy® and blend. Poach the ganache at 28°C over
the crystallized praline, about 15 g per mould.

Ingredients

100 g milk couverture chocolate 36%
100 g milk Gianduja
70 g puffed rice
160 g chopped roasted hazelnuts
90 g feuilletine
1,5 g Fleur de sel
70 g candied oranges
Total weight: 591.5 g

Step

Melt the chocolate and gianduja. Add puffed rice and hazelnuts.
Mix, then add the feuilletine, Fleur de sel and finely chopped
candied oranges.
Pour about 20 g on top of the St-Rémy® cinnamon ganache and
leave to crystallize overnight. Set aside.
The next day, dip the bar in crystallized dark couverture
chocolate. Decorate with gold leaf and candied orange cubes.

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